Apple Pie 2 VERSIONS Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Preheat the oven to 400 degrees
Make Pastry (Connie Buis' Never Fail Pastry), roll out and place in a 9 in. pie plate.
OR
Use a deep dish Tenderflake pie shell (found in the frozen food section).
Peel, core and slice Cortland apples.
5--6 cups for frozen shell, 8 cups for 9 inch Pastry.
For Tenderflake shell combine:
1/4 cup white sugar
1/4. cup brown sugar
3 Tablespoons flour
1 teaspoon cinnamon
1/4 teaspoon salt
For 9 inch pastry shell combine:
1/3 cup white sugar
1/3 cup brown sugar
1/4 cup flour
1 1/2 teaspoons cinnamon
1/4 teaspoon salt
Toss apples in a bowl with the sugar mixture and place into the pie shell. It will seem as though there are too many apples but they cook down when baked, so pile them in!
EITHER
Top with another pie crust, pinching the top and bottom crusts together. Make several slashes on the crust for steam to escape. Brush the crust with milk or cream and sprinkle well with white sugar.
OR
Combine the following ingredients and spread over the apples for a Crumble Pie:
1/2 cup brown sugar
1 teaspoon cinnamon
3/4 cup flour
1/3 cup butter melted and cooled
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Directions: |
Directions:Place the pie on a cookie sheet and put into the preheated oven.
Bake for 20 minutes. Keep the pie in the oven, turn down the temperature to 375 degrees and bake for an additional 30 to 45 minutes. When you pierce an apple with a knife, it should feel soft.
Remove from the oven and cool on a rack.
Enjoy with ice cream. |
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Number Of
Servings: |
Number Of
Servings:6-8 |
Preparation
Time: |
Preparation
Time:45-60 minutes |
Personal
Notes: |
Personal
Notes: My Grandmother, Lizzy, always used a combination of Cortland and Spy apples for her pies. I try to do the same when Spy apples are available.
Whenever I make pie crust from scratch, I remember Grandma Gail, a fabulous baker, who taught me how to roll out pastry for pies, her specialty.
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