Pastry for 2 crust pie
4-5 cups tart apples, peeled cored, and sliced - I use golden delicious, granny smith, and 1 other like jono-gold, or Braeburn, or Winesap
1/3 cup water
3/4 cup sugar
2 tablespoons flour
1 teaspoon cinnamon
1/8 teaspoon salt
1 tablespoon lemon juice
2 tablespoons butter
Combine all ingredients except butter and bring to simmer on stove to dissolve the sugar. Pour into uncooked pie shell and dot with butter. Top with crust and sprinkle 1 tablespoon sugar on crust to help brown. Bake at 425 degrees for 30-40 minutes until center is bubbling and crust is golden brown. Call Evan Adams and he will come and help eat this.
If you want to can this ahead of time, you quadruple the recipe and keep the 3 apples equal in amounts. After bringing to a simmer on the stove, you pour the mix into quart jars and put in canner following the canning directions for time and pressure. When you put it in the crust, it requires about 1 & 1/2 quarts per pie. Dot with butter and add the top crust and follow baking directions.
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