Sweet Apple Pie TAKE 2

BASE PIE CRUST – TAKE 2 – 11/04/09


Ingredients

• 1 9” Mrs. Smith’s Deep Dish Pie Shell

Directions

Preheat oven to 375 degrees F. Remove frozen pie crust from package – let thaw 15 minutes. Thoroughly prick bottom and side of crust with fork to reduce shrinkage and bubbling. Place pie crust in empty pie pan same size as pie crust. Place on baking sheet and bake on middle rack for 12 minutes at 375 degrees F. Cool completely while preparing the apple pie filling and top pie crust. Turn oven down to 350 degrees F.

APPLE PIE FILLING

Ingredients

• 1 tablespoons unsalted butter

• 4 cups apples, peeled, cored, cut into 16ths (about 4-6 apples)

• 1 teaspoons ground cinnamon

• ½ cup brown sugar

Directions

In a medium heated skillet add the butter then add the apples. Cook for about 2 to 5 minutes then add the cinnamon, brown sugar and orange juice. Swirl the apples around to make sure they all get coated. (Start mixture for Top Pie Crust below). Cook another 5 minutes until apples are soft and caramelize. Pour apple pie filling into cooled pie crust.

TOP PIE CRUST

Ingredients

• ½ cups melted butter

• ¾ cup flour

• ¾ cup sugar

• 1 egg

• 1 tsp cinnamon

Directions

Mix ingredients above. Pour top pie crust batter over apple pie filling in pie crust. Bake at 350 degrees F for 40 minutes until crust turned tan. Serve warm with Vanilla Ice Cream and Enjoy!!

NOTES: Too cakey/thick – use less flour & cinnamon in Top Pie Crust next time? Try eliminating Base Pie Crust?