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Deep Sleep Apple Pie




Source of Recipe


Internet


Recipe Introduction


Without a complete double crust, this dish is more of an apple crisp than an apple pie, but it's easier to make than pie. It will perfume the whole house with its spicy aroma ... but only if you use absolutely fresh spices.




List of Ingredients




6 crisp, tart apples, peeled, cored and thinly sliced, to make about 8 cups of sliced apples (We used 2 Granny Smith, 2 Macintosh and 2 Golden Delicious.)

3/4 to 1 cup sugar (depending on tartness of apples)
1 tablespoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
Juice of 1 lemon (about 4 tablespoons)

Topping:
1 1/2 cups pie crust mix
1/4 cup sugar
1 tablespoon cinnamon
1/2 cup chopped nuts (We used walnut halves we broke up with our hands.)
1/2 cup butter, melted



Recipe



Prepare the topping: Mix 1 tablespoon cinnamon with 1/4 cup sugar, then blend the cinnamon-sugar into the pie crust mix. Mix the chopped nuts into the sweetened pie crust mixture.

Prepare the apples: Quarter, core and peel the apples into a bowl. Pour the lemon juice over the apples and stir with a wooden spoon to coat. Blend 3/4 cup sugar with 1 tablespoon cinnamon, the ginger, nutmeg and cloves. Sprinkle the sugar mixture over the apples, tossing them with the spoon to coat. Layer the apple slices into a buttered glass baking dish or pie pan, mounding them in the center. (We used a 10-inch ceramic pie plate.)

Finish the pie: Crumble the sweetened pie crust mixture thickly over the apples. (We wiped the edge of the pie plate clean to prevent burning.) Pour the melted butter as evenly as possible over the dry topping.

Bake in the middle of the oven at 400 degrees for 30 to 45 minutes or until apples are tender. (We used a cake tester after 30 minutes to see if the apples were fully cooked. We also added a length of foil on the rack below the pie to catch any drippings.)

Serve warm or cold with heavy cream or vanilla ice cream. Refrigerate leftovers.