Friday, October 14, 2011


3/4 cup sugar
1/4 cup all-purpose flour
1/2 tsp ground cinnamon
1/8 tsp nutmeg
1/4 tsp salt
6 cups peeled and thinly sliced Granny Smith apples
pastry for a 2-crust pie
2 tbsp butter, cut-up
2 tbsp lemon juice
Preheat oen to 400 degrees.
In a large bowl mix the sugar, flour, cinnamon, nutmeg, and salt together. Add the apples to the mixture and toss to coat well.
Line a 9-inch pie plate with a sheet of pastry and spoon the apple mixture into the pastry shell. Dot the top of the apples with the butter and sprinkle the lemon juice overall. Top filling with the second sheet of pastry, seal the edges, fluting as desired but sealing well. Cut air vents into the top crust.
Bake pie at 400 for 40 minutes or until golden brown. (Cover edges with foil strips if crust is beginning to get too brown.)

While cake bakes, make the following candy apple topping.
1/4 cup melted butter
1/2 cup brown sugar
2 tbsp whipping cream
1/2 cup chopped walnuts or pecans
In a microwave-safe glass measuring cup combine the butter, brown sugar, and whipping cream. Microwave on medium speed for 2 minutes; stir in the chopped nuts. Microwave on high for 1 minute. Spoon the topping over the hot pie and bake pie for another 2 minutes.

Serve pie while warm.

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