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Writer's pictureAmanda Kennedy

Delicious Apple Pie

Our weekly bible study has started up again for the fall. That means that every week I make a sweet treat to serve our guests.



It is apple season, so I thought an apple dish would be a great offering.



I know this is called a pie, but it is not made in a pie plate. This gives you a lot more “pie” to enjoy!




I used primarily Granny Smith Apples. I find that they cook up very nicely and stay a little on the firmer side. The tartness of the apples also mixes very nicely with the sugar mixture. The end result is full of apple flavor, but not overly sweet.




The only difference I would make to the filling would be to add a little cornstarch to the sugar mixture. The sauce part was a little on the thin side. The cornstarch would help thicken it just a bit.





The pastry was nice and flaky, which is exactly what you want in a pie.




Brushing the top of the pastry with cream gives it a beautiful golden color while baking.



There was no pie left at the end of the evening - so I think everyone thought this was a hit!



DEEP DISH APPLE PIE

FILLING

12 Apples, Sliced

1 1/2 Cups Sugar

1/2 Teaspoon Cinnamon

1/2 Teaspoon Nutmeg

Dash Mace

3/4 Teaspoon Salt

3 Tablespoons Butter

PASTRY

1 1/2 Cups Sifted Flour

1/2 Cup Shortening

3 Tablespoons Cold Milk

Cream


Fill a 12x8 inch baking dish with sliced apples. Combine sugar, spices, and salt. Sprinkle over apples, mixing lightly. Dot with butter. Sift together the flour and 1/2 teaspoon salt. Cut in shortening. Add milk a little at a time until mixture is just dampened. Turn onto a square of wax paper and form into a compact ball. Roll 1/8 inch thick between two sheets of wax paper. Place over apples. Brush with cream. Cut in steam vents. Bake in a 450 degree oven for 15 minutes. Reduce heat to 350 degrees and bake 45 minutes longer.

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