double apple pie filling
This filling is perfect in the cornmeal pie crust recipe I have posted but is great in any pie shell.
prep time
cook time
method
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yield
6-8 serving(s)
Ingredients
- 2 pounds granny smith apples
- 2 pounds gala apples
- 1/4 cup all purpose flour
- 3 tablespoons apple jelly
- 1 tablespoon lemon juice(fresh,not concentrated)
- 1/3 cup sugar(rounded)
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- FOR TOP OF PIE AS STATED IN DIRECTIONS)
- 3 tablespoons sugar
- 1 1/2 tablespoons butter,cut into small pieces
- 1-2 teaspoon sugar(med-coarse if you have it)
How To Make double apple pie filling
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Step 1Preheat 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.
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Step 2Stir 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.
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Step 3Place 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.
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Step 4Bake 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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