Apple Pie: Difference between revisions
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Created page with "{{RecipeSummary |PrepTime=30 min |CookTime=1 hr |Source=Elaine Hanson |Yield=1 9" deep pie |Rating={{Yummy}} }} This is the recipe we use for our biannual apple pie day when w..." |
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To freeze the pie, wrap a sheet of wax paper and foil over the pie and place in the freezer. | To freeze the pie, wrap a sheet of wax paper and foil over the pie and place in the freezer. | ||
=== Pie Day Batch === | |||
For pie day, we make a large batch of the sugar mixture: | |||
* 4-5 c sugar | |||
* 1 c flour | |||
* 2 T cinnamon | |||
* 4 t nutmeg | |||
[[Category:Pie]] | [[Category:Pie]] | ||
[[Category:Desserts]] | [[Category:Desserts]] | ||
Latest revision as of 17:38, 29 September 2012
| Summary | |
|---|---|
| Prep time | 30 min |
| Cook time | 1 hr |
| Source | Elaine Hanson |
| Yield / serves | 1 9" deep pie |
| Rating | Yummy! |
This is the recipe we use for our biannual apple pie day when we typically make and freeze 10-20 pies per family. We freeze them and then follow the baking instructions in Joy of Cooking for frozen pies.
Ingredients
- 1 double pie crust
- 2 T flour
- 1/2+ c sugar
- 3/4 t cinnamon
- 1/2 t nutmeg
- 4 pats butter (~1 tsp each)
- ~4 1/2 c peeled, sliced apples
Preparation
Mix the flour, sugar, cinnamon, and nutmeg together in a bowl.
Roll out dough for one crust. Lay the crust in a 9" deep pie dish. Fill with sliced apples. Sprinkle the sugar mixture on top of the apples. Place the pats of butter on top. Roll out the remaining dough and lay the crust on top. Fold and crimp the edges.
To freeze the pie, wrap a sheet of wax paper and foil over the pie and place in the freezer.
Pie Day Batch
For pie day, we make a large batch of the sugar mixture:
- 4-5 c sugar
- 1 c flour
- 2 T cinnamon
- 4 t nutmeg
