Country Apple Pie

 AUGUST 29, 2009 - COUNTRY APPLE PIE 

NOTE: Use a deep dish pie pan for this mile-high pie. Straight from the country table, this timeless dessert is one of America's favorites. For cobbler, pour filling into a 9 by 13-inch pan. Omit bottom crust and roll pastry out in one rectangular piece to fit over top of pan. Lay over filling, sprinkle top with sugar and bake.

1 Melt-In-Your-Mouth Pie Crust recipe (doubled) found on page 162

 

6 cups Granny Smith apples, peeled and sliced

1 tablespoon lemon juice

 

¾ cup brown sugar

½ cup sugar

1/3 cup all-purpose flour

1 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

2 tablespoons butter

1 tablespoon Cinnamon Sugar (recipe below)

Cinnamon Sugar

1 cup sugar

1 teaspoon cinnamon

1. Preheat oven to 450 degrees. Prepare pie crust as directed and roll half of pastry to 1/8-inch thickness on a lightly floured surface. Place in a 9-inch deep dish pie plate: set aside.

2. Toss apples and lemon juice in a large bowl. In a smaller bowl, mix together brown sugar, sugar, flour, cinnamon, and nutmeg. Sprinkle over apples and mix together well. Spoon filling into prepared pie crust.

3. Cut butter in small pieces and lay evenly over apple filling. Roll remaining pastry to 1/8-inch thickness in a round circle. Gently fold pastry over and unfold onto top of filling. Trim off excess pastry along edges. Fold edges under and flute together with bottom crust. Cut a few slits in top crust for steam escape. Using any left over dough, cut small apple cut-outs using decorative cutters. Place 3 to 4 dough apples atop crust.

4. Sprinkle top crust with 1 tablespoon Cinnamon Sugar. Bake at 450 degrees for 15 minutes. Reduce oven temperature to 350 degrees and bake 35 minutes longer. Pie should be golden and filling bubbly. Serves 8 to 10.