Receta Semi-Homemade Apple Pie.
As I keep stating, I'm not much on baking as I don't like to do all that precise measuring. Whenever I've made a fruit pie in the past, I used the canned stuff; I know, shocking! When I received six large Granny Smith apples in my last Bountiful Basket pack, I simply stared at them. They're too tart, in my opinion, for eating as is, so I've always used them in some type of cooking recipe. This time I was going to be brave and bake them, but the decision was , "Apple Dumplings or Apple Pie"?
I don't make my own pie crust which is what I would need for either recipe. Off to the local market I went to get refrigerated pie crusts, but the Marie Callender deep dish pie shells were on sale too; so apple pie it was. Now how to put the pie together? Well, I've always enjoyed watching baking shows, have several books on baking; as always, I was going to wing it.
Surprise! My little adventure came out a delicious success. The apples were neither too soft, or too firm; they had just the right scrunch. The butter melted and combined with the brown sugar, cinnamon and nutmeg to make a rich, fragrant sauce that, again, was neither too thin, or too gooey. Goldilocks would have been so awesomely proud of my creation.
6 large Granny Smith
- apples
- 2 qts. cold water
- 2 Tbsp. fresh lemon juice
- 1 cup brown sugar
- 1 Tbsp. cinnamon
- 1 Tbsp. nutmeg
- 2- deep dish (9 inch) pie
- shells
- 1 package refrigerated pie
- crusts
- 8 Tbsp. butter
- Core, peel and slice
- apples into ¼ inch slices; place in a large plastic bowl, cover with water and
- add in lemon juice.
- In a small bowl, mix
- together brown sugar, cinnamon and nutmeg.
- Cut each tablespoon of butter into quarters.
- Into each pie shell, place
- ¼ of the apple slices; use a strainer to remove from the water and shake excess
- off. Sprinkle ¼ cup of the brown sugar
- mixture over the slices; dot with eight quarter pieces of butter. Repeat each layer – apple slices, brown sugar
mixture, butter.
Top with pie crust and
pinch the excess around the edge; with the tip of a knife, pierce the crust 9
to 12 times.
Place a piece of aluminum
foil on the oven rack; center pie on top of foil to catch any dripping. Bake for 45 – 50 minutes; until pie crust is
a golden brown.