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    Casserole Apple Pie


    Source of Recipe


    Elizabeth Edgar; Littleton, CO; 10 Oct 2002

    Recipe Introduction


    My family LOVES this apple pie! Easy and delicious!

    List of Ingredients




    5 large apples
    1 cup sugar
    1/4 cup all purpose flour
    1 teaspoon cinnamon
    1/2 teaspoon salt
    1 tablespoon maple syrup
    1 tablespoon butter or margarine
    1 recipe pie crust pastry for 2-crust pie
    1 tablespoon additional sugar

    Recipe



    Preheat oven to 425F.

    Brush inside of 1-quart casserole dish with oil, or spray with nonstick
    cooking spray. Set aside.

    In large bowl, stir together teh 1 cup sugar, flour, cinnamon and salt
    until well blended. Set aside.

    Peel, core apples; slice into bite-size pieces. Toss apples in sugar
    mixture until completely coated. Place apple filling in prepared casserole
    dish. Evenly drizzle maple syrup over apples. Dot with butter or
    margarine.

    Make your pie pastry according to your favorite recipe. Make enough pastry
    for a 2-crust pie. I have used 1 package of Jiffy brand pie crust mix
    succesfully.

    Roll out pastry into a TOP CRUST ONLY to the size and shape of the top of
    your casserole dish, making sure it is big enough to hang over the edge of
    the casserole by about 1/4 to 1/2 inch on all sides.. The pastry will be
    thick.

    Place the pastry over the top of the apple fiilling in the casserole. Tuck
    the overhanging pastry edges down insided the casserole, making sure
    pastry touches sides of casserole dish. With a sharp knife, cut 4 to 6
    slits (1-inch each) into the center of the pastry, making a pleasing
    design. (I find a star or flower design works best. You could also make
    your initials in the pastry.) Sprinkle top of pie evenly with the 1
    tablespoon sugar.

    Place uncovered casserole on center rack of oven. Bake at 425F for 10
    minutes. Reduce oven temperature to 350F. Continue baking pie for 20
    minutes. Cover the pie with the casserole lid, and continue baking for 10
    more minutes. Remove from oven, remove lid, and place on wire rack on
    counter to cool. Cool at least 20 minutes. May be served warm, or cooled
    completely.

    Yield: 6-8 servings

 

 

 


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