Pamela's Apple Pie
5/15/2011
Delicious tart apples intermingled with sweet sugar and cinnamon for a flavorful pie that everyone will enjoy!
© Pamela's Products, Inc.
7 medium Granny Smith apples (other tasty varieties: Pippin, Fuji ; Gravenstein)
2 tbsp lemon juice
1-1/2 tbsp butter
1/2 cup brown sugar
1/8 tsp salt
1 tsp cinnamon<
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1/2 tsp nutmeg
1/4 cup cider or hard cider
1 or 2 tbsp cornstarch-depending on juiciness of apples
1 full recipe
Pamela’s Easy Pie Crust
Peel, core and slice apples into 1/2-inch sections. Sprinkle with lemon juice to prevent browning. In a pan, melt butter, add brown sugar, cinnamon, nutmeg, salt and apples. Mix cider with cornstarch until smooth and add to pan. Stir to coat, cook over medium heat until apples start to reduce in size, about 10 minutes. Cover and let rest to cool.
Preheat the oven to 450°.
Lay bottom crust into pan. Using a slotted spoon, transfer the apples into the pie crust. Lay top crust over and pinch the two crusts together and scallop edges with your fingers or using the back of a spoon. Bake for 10 minutes and reduce the oven temperature to 350° and continue baking for another 35 to 40 minutes until your crust is just golden brown. If necessary, use foil to cover the edges to prevent them from getting too brown.
Chef's note: I like to precook the apples when I am making a double crust pie, so that the crust doesn't hang in the space the fruit has abandoned, and I know the apples will be succulent and not crunchy.