crewsk
Master Chef
This was dessert last night & my family loved it!
Pastry for double crust pie(your favorite or pre-made)
6C thinly sliced, peeled cooking apples(about 2 1/4lbs I used Golden Delicious)
1Tbsp. lemon juice(optional)
3/4C. sugar
2Tbsp. all purpose flour
1/2tsp. ground cinnamon
1/8tsp. ground nutmeg
1/3C. dried cranberries(optional- I didn't use them)
milk(optional)
sugar(optional)
Prepare & roll out pastry for double crust pie. Line a 9 inch pie plate with 1/2 of the pastry & set aside.
If desired, sprinkle the sliced apples with lemon juice & toss to coat. In a medium bowl, combine the 3/4C. sugar, flour, cinnamon, & nutmeg. Add to apples and, if desired, cranberries. Toss gently to coat.
Transfer apple mixture to pastry lined pie plate. Trim bottom pastry to edge of pie plate. Place second pastry on top of apples, seal & crimp edge as desired, cut slits in top pastry for vents.
If desired brush milk onto top pastry & sprinkle with additional sugar. To prevent over-browning, cover edge of pie with foil. Bake in 375F oven for 40 minutes, remove foil & bake an additional 20 minutes or until apples are tender & filling is bubbly. Cool on a wire rack.
Pastry for double crust pie(your favorite or pre-made)
6C thinly sliced, peeled cooking apples(about 2 1/4lbs I used Golden Delicious)
1Tbsp. lemon juice(optional)
3/4C. sugar
2Tbsp. all purpose flour
1/2tsp. ground cinnamon
1/8tsp. ground nutmeg
1/3C. dried cranberries(optional- I didn't use them)
milk(optional)
sugar(optional)
Prepare & roll out pastry for double crust pie. Line a 9 inch pie plate with 1/2 of the pastry & set aside.
If desired, sprinkle the sliced apples with lemon juice & toss to coat. In a medium bowl, combine the 3/4C. sugar, flour, cinnamon, & nutmeg. Add to apples and, if desired, cranberries. Toss gently to coat.
Transfer apple mixture to pastry lined pie plate. Trim bottom pastry to edge of pie plate. Place second pastry on top of apples, seal & crimp edge as desired, cut slits in top pastry for vents.
If desired brush milk onto top pastry & sprinkle with additional sugar. To prevent over-browning, cover edge of pie with foil. Bake in 375F oven for 40 minutes, remove foil & bake an additional 20 minutes or until apples are tender & filling is bubbly. Cool on a wire rack.
Last edited:
