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Prep Time: 0 Minutes Cook Time: 55 Minutes |
Ready In: 55 Minutes Servings: 6 |
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The best apple pie I've ever had! Read through the entire recipe including my notes before making. Recipe courtesy of home cook Kendra Malloy Ingredients:
9 or 10 inch double pastry crust, prepared and rolled |
6 to 8 apples, peeled, cored and sliced. |
sauce |
2 tablespoons cornstarch |
2 teaspoons cinnamon |
1/2 teaspoon salt |
6 tablespoons sugar |
6 tablespoons melted butter |
2/3 cup light corn syrup |
1 teaspoon vanilla |
1 tablespoon lemon juice |
topping |
3/4 cup brown sugar |
3 tablespoons flour |
6 tablespoons light corn syrup |
4 tablespoons softened butter |
1/4 cup walnut halves |
Directions:
1. Preheat oven to 425 degrees. Place bottom crust in large
2. deep-dish pie pan. Fill bottom crust with sliced apples.
3. Combine ingredients in sauce mixture and pour evenly
4. over apples. Combine ingredients for topping mixture.
5. Put about 1/2 cup of the topping mixture on top of the
6. apples and sauce mixture. Cover with top crust. Make
7. several slits for steam. Bake for 45 minutes or until apples
8. are tender and juices are bubbling. Remove from oven.
9. Spread the rest of the topping mixture over the warm pie,
10. being careful not to break the crust. Return to the oven for
11. 10 minutes or until topping is bubbly. Make sure you don’t
12. overcook, or the nuts could burn. Remove from oven and let
13. cool completely before cutting.
14. ****
15. For best flavor, I use a variety of apples, i.e. granny smith, gala,
16. Braeton, MacIntosh, etc. For well-cooked apples, before putting apples in pie, sauté them lightly in a little butter in large frying pan. (For quick results, cover pan with lid.) This eliminates the space between the apples and the top crust when pie is done. I also chops the walnuts instead of using walnut halves. Consider putting foil on shelf underneath pie shelf in oven to catch probable drippings.
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