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Homemade Apple Pie Similar to Grandma Cathy's Recipe

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This recipe for Homemade Apple Pie Similar to Grandma Cathy's is from The Hutton/Deutmeyer Family Cookbook December, 2019, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


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.

 

 

 

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