Homemade Apple Pie Similar to Grandma Cathy's Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: Crust 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
Filling* 6 cups Granny Smith thinly sliced, peeled apples (6 medium) ¾ cup sugar 2 Tbsp all-purpose flour ¾ Tsp ground cinnamon ¼ Tsp salt ⅛ Tsp ground nutmeg 1 Tbsp lemon juice
|
|
Directions: |
Directions:Heat oven to 425º
Place 1 pie crust into 9" pie glass pie plate. Press firmly against side and bottom.
In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust.
Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning.
Cool on cooling rack at least 2 hours before serving.
|
|
Number Of
Servings: |
Number Of
Servings:8 pie slices |
Preparation
Time: |
Preparation
Time:15 minutes plus 1 hour to bake |
Personal
Notes: |
Personal
Notes: The flour tossed with the fresh apples turns their juices into a thickened, spiced sauce during baking. Mix it with the sugar and spices before tossing the mixture with the apples. Two (21-oz.) cans more fruit apple pie filling can be used if you’re short on time. To make Caramel-Pecan Apple Pie: right after removing the pie from the oven, drizzle with 1/3 cup caramel ice cream topping. Sprinkle with 2 to 4 tablespoons chopped pecans. To freeze Baked Pie: Assemble and bake pie as directed in recipe. Cool completely. Wrap pie tightly with plastic wrap. Place pie in a 2-gallon freezer storage bag; seal. Freeze up to 4 months. To reheat, thaw pie in refrigerator overnight. Remove bag and plastic wrap. Cover with foil, bake at 350°F for 25 to 30 minutes or until warm.
|
|