OK, fall is officially here and that means Apples! Oh, fresh yummy apples.
So I am sharing my cowgirl recipe for mile high apple pie with you.
It is of course an easy recipe to follow and you can cheat accordingly as to your available time constraints.
The combination of the two apples gives this pie a sweet yet tart taste you will love!
Mile High Apple Pie
with double crust
makes 8 servings
You will need the following ingredients:
2 1/2 cups all purpose flour
1/4 cup plain yellow cornmeal
2 tbsp sugar
3/4 tsp salt
3/4 cup of cold butter, cut into pieces
1/4 cup shortening, cut into pieces
8 to 10 tbsp chilled apple cider
Stir together first 4 ingredients. Cut butter and shortening into flour mixture with pastry blender until mixture resembles small peas.
Drizzle 1 tbs of cider along edge of mixture in bowl. Gently toss mixture into cider until just dry ingredients are moist. Continue until all remaining cider is mixed in with flour mixture.
Shape dough into two circles, flatten and wrap in plastic wrap . Chill 1 to 24 hours.
Or for a shortcut, go buy the pre made rolled Pillsbury crusts.
Mile high Apple Pie
You will need these ingredients;
1 1/2 lbs Granny Smith Apples --- About 9 large
1 1/2 lbs Brae burn Apples ---- About 9 large
1/4 Cup all purpose flour
2 Tbsp apple jelly
1 Tbsp fresh lemon juice
1/2 tsp ground cinnamon
1/4 tsp salt
1/4 tsp ground nutmeg
1/3 cup sugar
3 tbsp sugar
1 Tbs butter, cut into pieces
Preheat oven to 425
Peel and core apples, slice into 1/2 inch thick wedges
Place apples in large bowl. Stir in next 7 ingredients.
Place 1 of the circles of dough onto floured wax paper: sprinkle dough with flour.
Top with another sheet of wax paper and roll dough to 1/8 inch thickness. Discard top wax paper and place rolled circle of dough into 9 inch pie pan. Press dough into pie plate with edges overlapping.
Stir apple mixture: reserve 1 Tbsp of juices. Spoon apples into crust, packing tightly and mounding them in the center. Sprinkle 3 Tbsp sugar over apples; dot with butter pieces.
Roll remaining dough same as first dough and cover the filling. Fold edges under, sealing to bottom crust, and crimp. Brush top of pie ,excluding the edges lightly with reserved juices. Sprinkle with sugar. Place pie on cookie sheet . Cut 4 slits into top of pie for steam to escape.
Bake at 425 on lower rack of oven for 15 minutes. Reduce oven temp to 350 and bake 35minutes. Cover loosely with aluminum foil and bake 30 more minutes or until juices are thick and bubbly or apples are tender when pierced with toothpick thru slit in top of pie.
Remove from oven to wire rack. Cool for 1 to 2 hours.
Serve with vanilla ice cram or whipped topping . YUM!