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Recipe Categories: sift2cupsflour's HOME PAGECANDY COOKIES PIES POULTRY

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 425°F.

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 425°F for 10
minutes. Reduce oven temperature to 350°F. 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