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January 13, 2009
Gramma Little's Deep Dish Apple Pie
Ingredients:
1 recipe for top and bottom crust to 9" pie
4 tbl butter
1 cup white sugar
2/3 cup brown sugar
1 tsp. nutmeg
1 tsp. cinnamon
1/4 tsp. salt
1/8 cup flour
Lemon Juice
8-9 cups thinly sliced pared, skinned apples (about 7-8 medium)
Directions:
Stir together both sugars, flour, nutmeg, cinnamon, and salt at set aside. In a separate container, sprinkle apple slices with lemon juice and coat evenly but not to strongly. Heat oven to 425 degrees farenheit.
Place bottom part of pastry crust in 9" deep-ish round glass pan. Coat apple slices evenly and place in pan. Slice butter in small chunks and spread throughout top of apple concoction. Place top part of pastry crust on, and 'shell' or 'rivet' the edges all the way around. Cut slits near the center, but unconnecting or make a fork pattern in the top crust. Sprinkle any extra sugar, cinnamon, and nutmeg on crust.
Cover pie with tinfoil and bake for approximately 60 minutes. (60 minutes will cook the apples and give them a slight firmness, rather than gooshy, mooshy apples.) Remove the tinfoil cover and bake for an additional 15-20 minutes, browning the crust. Depending on how full your pie pan is, you may want to put a baker sheet beneath it to catch any drippings. Make certain that you bake the pie until juice begins to bubble through the slits on top of the pie.
Posted by Kelli Little at January 13, 2009 05:13 PM