Scrumptious & Tart, Hot APPLE PIE

GUEST RECIPE FEATURE

Submitted by: Dr. Kimberly Roberts Westbrook
Point Clear, AL USA

Scrumptious & Tart Hot APPLE PIE

Table of Contents: PIES

This is a large pie made in a 9“ X 13 “ baking dish.  If desired, the recipe can be divided in half to make a single round pie.

Pie Filling:
8 large Granny Smith apples
2 T. lemon juice
2 cups brown sugar
4 T. plain flour
½ tsp. cinnamon
1 pkg. Pillsbury refrigerated pie crusts (2 crusts in pkg.)

Pie Topping:
1 ½ cups brown sugar
½ tsp. nutmeg
2 cups plain flour
1 cup butter or margarine (2 sticks), melted

Prepare a pie crust base in the 9” X13’ baking dish using about 1 ½ of the refrigerated pie crust rolls of pastry.  Cut and piece the pastry to fit the baking dish.  Dampen fingers with water to join pastry pieces smoothly.  Cut “leaves” or other “cut-out designs” from leftover pastry and use a knife tip to make the leaf design or other designs.  Set aside; do not bake the pie crust.  

To Make Filling:
Peel, core, and slice the apples into 1/8” thick slices and place in a bowl.  Immediately sprinkle the apple slices with the lemon juice and toss to coat the slices.

Preheat oven to 350 degrees.  Continuing to use the filling ingredients, mix together the brown sugar, flour, and cinnamon; then gently stir in the apple slices to blend all ingredients.  Put this mixture evenly into the unbaked pie crust and set aside.

To Make Topping:
Mix together all topping ingredients until well-blended; then using a fork, press evenly over top of the apples in the pie crust.  Place “cut-outs” last.

Bake in the preheated oven until the topping is golden brown and the apples are tender.  Baking time will vary because of apple slice thickness and can range from 1 hour to 1 hour and 40 minutes.   If the pastry & the topping are browned after 1 hour, but apples are not finished cooking; then place a “tent” of aluminum foil lightly over the top of the pie to continue baking until apples are tender.  Allow pie to cool on a wire rack for about 2 hours before cutting.  Serves 12 to 14.

My son Almand’s wife, Kim, made this scrumptious pie for our family and friends for a large dinner.  Needless to say it was a huge hit with everyone.  The next day a friend called to thank us, and said that he had had every intention of eating an additional serving of Kim’s pie after his first serving, but had found it impossible at the time.  Now he was grieving over the thought of not having the second serving!  Had I only known  -- he would have gone home with pie for the next day.  Kim and her mother, Trish, both have wonderful recipes.
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