"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

16 lb. Apple Pie (Levee-High Apple Pie) Recipe

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This recipe for 16 lb. Apple Pie (Levee-High Apple Pie), by , is from The Conrad Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:
Kaitlyn Bartek
Added: Saturday, March 21, 2009

Category:

Ingredients:
Crust Ingredients:

2 1/2 C. all-purpose flour
1 1/2 sticks (12 T.) cold butter, cut into 1/2 " cubes
1/4 C. vegetable shortening
1/2 tsp. salt
7-9 T. ice cold water



Filling Ingredients:

12 C. peeled and thinly sliced Macintosh or Golden Delicious apples (14-16 large apples)
1 C. plus 1 T. granulated sugar, divided
1/4 C. all-purpose flour
2 tsp. ground cinnamon
1 dash of salt
1 T. butter, cut into small pieces
1/4 C. milk

Directions:
1. Preheat the oven to 450. Mix pastry and roll into two rounds (one to fit the pie plate and the other to fit the small bowl mold). Fit one round into a deep-dish pie plate.

2. Place apples in a large bowl. Sprinkle with sugar (1C.), flour, cinnamon, and salt; toss to combine. Make a base layer of apples on the bottom of the crust enough to cover. Take the rest of the apples and use a small deep mixing bowl (a Tupperware lettuce keeper works perfectly) and layer the apples one by one making an almost woven appearance. When apples fill the mold tap on a hard surface to set the mold. Then invert the apples into the pie plate. Dot apples with butter. Cover mounded apples with remaining pastry round. Moisten edges of crust with water, seal and flute edges tightly.

3. Stir together milk and remaining 1 T. sugar; brush lightly on top of crust. Prick crust to allow steam to escape.

4. Bake at 450 for 15 min., then reduce heat to 350 and bake for 1 hour or until crust is golden brown, shielding top crust with aluminum foil if it begins to brown too quickly.

Personal Notes:
Make sure the apples are sliced thinly so that they will bake as there are so many of them. Place a shallow pan under the pie as the juices will spill out if it is not sealed properly. Everyone who has tried this pie likes it; Grandma Wirfel told me to enter it into the fair because it was so good.

 

 

 

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