We will soon be heading into apple season and I love it: crisp fall days, juice Honeycrisp apples, autumn festivals, plump pumpkins. I don't look forward to the arrival of winter soon after, but I do enjoy the temperate days of autumn. My mother-in-law gave us a preview of fall last night with this deep dish apple pie recipe. This recipe is a version from the Fanny Farmer cookbook, but my mother-in-law made a few minor modifications that I thought worked deliciously. Here is her version! It was delicious, now I am longing for autumn and fresh apple cider and turning leaves!
- 8" pie shell
- 2 tablespoons lemon juice
- 6 cups peeled, cored and sliced apples
- 1½ cups plus 2 tablespoons sugar
- ¼ teaspoon nutmeg
- ¼ teaspoon cinnamon
- 3 tablespoons flour
- 4 tablespoons butter
- Preheat the oven to 450.
- Press pie shell into pie pan and set aside top crust.
- Sprinkle the lemon juice over the apples in a large bowl.
- Mix 1¼ cups sugar with the salt, nutmeg, cinnamon,and flour.
- Then add to apples until they are even coated.
- Spread the apples in crust and dot with butter.
- Add top crust and sprinkle sugar over top.
- Bake at 450 for 10 minutes and then reduce to 325 for 30 minutes.
wow that does look delicious. believe it or not so calif. also has a great apple season. two areas are just swamped with traffic right after Labor Day.
when I saw your MILs pie I was reminded of another mile high apple pie and still cannot figure out how one pie looks so great like your MILs and another one will look much higher but when cut into the empty space is a mystery. What causes it to remain that high with the apples inches below the mile high upper crust ?? any one have the answer ? this is not a one time phenom. either.
The space is caused by the apples shrinking,thus creating an air space. This can be prevented by pressing VERY GENTLY on the upper crust as soon as it comes from the oven. The air will escape thru the vent holes and the crust will go down to the filling. Hope this helps!!