11 October 2008

After all those apples we peeled and froze, I thought I’d share a few of the recipes that we will use the frozen apples in. The way we froze them: 8 cups apples (peeled and sliced) with 1/3 cup sugar in freezer bags.

Here is the recipe we used for the apple pie (slightly tweaked from Betty Crocker).

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Apple Pie

PREP: 30 minutes | BAKE: 50 minutes | COOL: 2 hours | SERVINGS: 8

1/2 cup sugar (we only used a small bit to make the 1/3 cup already with the apples into 1/2 cup)
1/4 cup all-purpose flour
3/4 tsp. ground cinnamon
1/4 tsp. ground nutmeg
Dash of salt
6 cups thinly sliced peeled tart apples (we used 8 cups and our apples were a mixture of 1/2 sweet and 1/2 tart)
2 tbsp. firm butter or margarine, if desired (we used butter)
2 tsp. water
1 tsp sugar

1. Heat oven to 425°F. Make pastry (we cheated and used store-bought).

2. In large bowl, mix sugar, flour, cinnamon, nutmeg, and salt. Stir in apples (thawed in our case). Spoon into pastry-lined pie plate. Cut butter into small pieces; sprinkle over apples.

(step 2 continued)
Cover with top pastry that has slits cut int it (we used an apple cookie cutter); seal and flute.

3. Brush top of crust with water; sprinkle with tablespoon of sugar.

(step 3 continued)
Cover edge with 2 to 3 inch strip of foil to prevent excessive browning (this really helps!); remove foil during last 15 minutes of baking.

4. Bake 40 to 50 minutes or until crust is golden brown and juice begins to bubble through slits in crust. Cool on wire rack at least 2 hours.

The beautiful and delicious finished product! This recipe is simple to make and a perfect desert when having company!

Categories: Food, The Home