Deep Dish Apple Pie

Both of my grandmothers were excellent cooks. As a child, I lived in my grandmother Eva’s kitchen, she loved to entertain and I spent many weekends, observing recipes, shinning silver, cleaning chandelier tear drops and preparing for celebrations, my mother’s mom, grandmother Marie baked the most delicious pies I’ve ever tasted which is probably where I got my love for baking pies.

 

Around 2002 I started a tradition of baking apple pies for the holidays and today, I spent the day with my daughter baking apple pies, during the holiday season I normally cook 20 or so for my family however this year I’m adding a few special people to the list.

One in particular is a military man who works in my apartment complex as a leasing agent to show our appreciation for the sacrifice him and others are making for the country.

To all the other military personnel, please accept our love and prayers and much gratitude from our hearts. Here is the recipe I used:

Deep Dish Apple Pie

8-10 tart apples ( I use Granny Smith’s)           
1 fresh lemon (seeded 1 tablespoon)                 
 2 teaspoon ground cinnamon
¼ teaspoon salt
1 cup sugar (or to your taste preference)
2 tablespoons butter or margarine (I use I can’t believe it’s not butter)
½ cup all-purpose flour
1 box 2-9 “ Pillsbury Pie Crust                                 

If you’re using the Pillsbury Pie Crust, thaw them in the refrigerator until ready to use. Your deep dish pie pan should be about 9 in. wide and 2 in. deep.

Prepare the dry ingredients: add the sugar, flour, cinnamon and salt, mix thoroughly.

Peel and core your apples and thinly slice lengthwise. After slicing each apple, drop the slices into a bowl with lemon juice, and turn them in it to stop them from going brown, and then add apples slowly to dry mixture and toss (I like to turn it with my hands) until evenly coated.

Preheat your oven to 425 degrees F (220 degrees C, gas).

Turn the apples into your lined deep dish and dot with butter; place the remaining pie crust dough over the top. Seal and flute the edges. Cut three small vents in it near the center to allow the steam to escape. Cover the edges with foil to prevent from cooking to fast or burning.

Bake in the oven for about 50 minutes, or until the crust is evenly browned and the juice beings to bubble through the vents. If the pie appears to be browning too quickly, reduce the temperature to 375 degrees F (180 degrees C, gas)

 Pie crust recipe coming soon.