DOUBLE APPLE PIE FILLING

Chris T.

By
@chrisb64

This filling is perfect in the cornmeal pie crust recipe I have posted but is great in any pie shell.


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Comments:

Serves:

6-8

Ingredients

2 lb
granny smith apples
2 lb
gala apples
1/4 c
all purpose flour
3 Tbsp
apple jelly
1 Tbsp
lemon juice(fresh,not concentrated)
1/3 c
sugar(rounded)
1/2 tsp
cinnamon
1/4 tsp
nutmeg
1/4 tsp
salt

FOR TOP OF PIE AS STATED IN DIRECTIONS)

3 Tbsp
sugar
1 1/2 Tbsp
butter,cut into small pieces
1-2 tsp
sugar(med-coarse if you have it)

Directions Step-By-Step

1
Preheat oven to 425°. Peel and core apples; cut into 1/2-inch-thick wedges. Place apples in a large bowl. Stir in next 7 ingredients. Let stand 30 minutes, gently stirring occasionally.
2
Stir apple mixture; reserve 1 Tbsp. juices. Spoon apples into crust, packing tightly and mounding in center. Pour remaining juices in bowl over apples. Sprinkle apples with 3 Tbsp. sugar and dot with butter.
3
Place dough over filling; fold edges under, sealing to bottom crust, and crimp. Brush top of pie, excluding fluted edges, lightly with reserved 1 Tbsp. juices from apples; sprinkle with 1 tsp. sugar. Place pie on a jelly-roll pan. Cut 4 to 5 slits in top of pie for steam to escape.
4
Bake at 425° on lower oven rack 15 minutes. Reduce oven temperature to 350°; transfer pie to middle oven rack, and bake 35 minutes. Cover loosely with aluminum foil to prevent excessive browning, and bake 30 more minutes or until juices are thick and bubbly, crust is golden brown, and apples are tender when pierced with a long wooden pick through slits in crust. Remove to a wire rack. Cool 1 1/2 to 2 hours before serving.

About this Recipe

Course/Dish: Pies, Other Desserts
Hashtags: #apple, #applepie