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Categories:Viewed: 43 - Published at: 7 years ago
Ingredients
- unbaked 8-inch Crisco double pie crust
- 1/4 c. sugar
- 1 c. plus 2 Tbsp. sugar
- 1/2 tsp. cinnamon
- 1/2 tsp. vanilla extract
- 4 c. peeled and sliced tart apples
- 3/4 c. water
- 3 to 4 Tbsp. flour
- 1/4 tsp. nutmeg
- 3 tsp. butter
Method
- Heat oven to 425°.
- Combine apples, 1/4 cup sugar and water in large saucepan.
- Cook on medium heat until apples soften and become transparent.
- Drain apples, reserving both apples and 3/4 cup of liquid.
- Combine 1 cup plus 2 tablespoons sugar, flour, cinnamon, nutmeg and vanilla in saucepan.
- Add reserved 3/4 cup apple liquid.
- Cook on medium heat until mix boils and thickens. Add butter and reserved apples.
- Stir until apples are coated. Spoon into pie shell.
- Moisten pastry edge with water.
- Cover with top crust.
- Fold top edge under bottom crust.
- Flute with fingers. Cut slits or design for steam to escape.
- Cover edge to keep from over browning.
- Use foil to cover edges.
- Bake at 425° for 10 minutes.
- Reduce heat to 350°.
- Bake for 25 minutes or until crust is golden brown.
- Cool to room temperature before serving.
