Ingredients: |
Ingredients: 4 pounds Granny Smith apples, peeled, cored and sliced
3/4 cup roughly chopped toasted walnuts (optional)
1/2 cup sugar, plus 2 teaspoons
1/2 cup packed light brown sugar
2 tablespoons fresh lemon juice
2 tablespoons flour
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon salt
2 tablespoons cold unsalted butter, cut into slivers, plus 2 tablespoons
3 tablespoons cream
8 scoops vanilla ice cream
3 Pillsbury "unroll and fill" pie crusts (pre-made)
1 - 2 inch round cookie cutter
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Directions: |
Directions:Preheat the oven to 375 degrees F.
Prepare one of the piecrusts by taking it out of the packaging and lay on a thin bed of flour. Roll the pie crust out for a more homemade taste. Line a deep, 10-inch, removable bottom tart pan with 1 of the crusts. Roll out the other 2 crusts in the same way and cut with the 1 - 2 inch circle cookie cutter and save the pieces for later.
In a large bowl, combine the apples, walnuts, 1/2 cup sugar, brown sugar, lemon juice, flour, cinnamon, nutmeg, and salt. Toss to coat the apples with the other ingredients and let sit for 10 minutes.
Spoon the apple mixture into the prepared pie pan and dot the fruit with the butter slivers. Top with the 2nd crust. Placing the circle pieces of pie crust in a clockwise position starting at the bottom, overlap until you complete a full circle. Create another layer further up on the dome of the pie's top and go counter clockwise. Continue alternating directions until you reach the top with one piece on the top of the pie.
With a pastry brush, brush the cream over the top crust, and sprinkle the remaining 2 teaspoons of sugar over the top. (Also can be done with a traditional egg wash)
Bake until the crust is golden and the juices begin to bubble, about 45 minutes to 1 hour. Remove from the oven and let cool at least 1 hour before serving.
To serve, slice the pie into 8 equal portions. Best if served hot with a scoop of vanilla ice cream on top. |
This recipe for Liz's Apple Pie with Layered Top Crust is from