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Deep Dish Apple Pie Recipe

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This recipe for Deep Dish Apple Pie, by , is from The Jamison Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Dawn Crumel
Added: Sunday, September 14, 2008


Premade pie crust in pan and also premade pie sheets

4 large Rome apples (no substitutes)
1 teaspoon lemon juice
1 cup of sugar (Splenda may be substituted)
1/2 cup all purpose Flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons butter

Preheat oven 425.

Use premade pie crust.

Peel, core, slice apples and sprinkle with lemon juice.

Sift three times sugar, flour, cinnamon, nutmeg and salt.

Cover both sides of each apple slice in sugar/flour mixture and arrange in pie crust pan. Pour left over sugar/flour mix over apples in pan.

Put butter on top of apples. Place premade pie sheet on top, sealing edges with hand, with slits cut on top of pie for venting.

Bake until apple juice come out vents and pie is cripsy brown on top.

Personal Notes:
Personal Notes:
This recipe is in honor of my grandmother, Eva Mae Jamison Crumel Revels, who made a similar pie completely from scratch. Apple pie isn't the same since grandma went to rest with God and grandpa. The pie symbolizes the amazing love and sense of family togetherness she gave all of us.

I make it during the holiday season in honor of her and give it to friends and family. Rome apples only available during this season.




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