Loading ...
This pie also works well if you want to make variations like apple-blueberry, apple-walnut, apple-raisin, etc, whatever strikes your fancy. You can add up to one cup of blueberries, nuts, raisins, etc and still fit it in a deep dish. (Any more than that and you have to decrease the apples.)
Difficulty: Easy
Servings: 8
Prep Time: 30 minutes Cook Time: 20-25 minutesIngredients
pie pastry for double crust
9 cups (3 pounds) sliced apples
1 tablespoon lemon juice
1 cup dark brown sugar
3 tablespoons all-purpose flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
Directions
Peel, core, and slice apples. Place in a large bowl. After the first several cups of sliced apples are in the bowl, add the tablespoon of lemon juice and stir it up. This will keep the apples from browning while you’re slicing the rest. Once all the apples are in the bowl, add the brown sugar, flour, cinnamon, and nutmeg. Stir well to blend. Line a deep dish pie plate with the pastry. Fill it up. Pile it on. Lay it on thick. Put the top crust on, crimping edges. Cut slits to vent.
Brush the top with a little bit of egg white if you like and sprinkle with sugar. Bake on the lowest oven rack–20 minutes at 425-degrees, then another 20-25 minutes at 375-degrees.
Did you make this recipe? Share your photo here:
Make sure the page has finished loading before you upload a photo.
Max photo size is 512KB. The best size to upload is 500 x 375 pixels.
By uploading a photo, you attest that this photo belongs to you. If you are uploading a photo that does not belong to you, please provide documentation that you have permission to use the photo to FBRblog(at)yahoo.com or the photo will not be approved.
.
No reviews yet | Get new review notifications:
Subscribe via RSS Feed