Wednesday, November 26, 2008

Wednesday's Recipe

This is covered in an egg wash with cinnamon sugar. It has heart cut outs.


[**Beacuse Skippy is incapable of making pie crusts]

**1 box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box
8 cups thinly sliced, peeled apples (8 medium)
3/4 cup sugar
2 tablespoons all-purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon ground nutmeg
1 tablespoon lemon juice

1. Heat oven to 425°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom.
2. In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust.
3. Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning. Cool on cooling rack at least 2 hours before serving.


-You can use Apple Pie spice instead of the spices. I just shake it over until well coated.

This pie was made by our oldest daughter for her Daddy for Thanksgiving. She used a heart cookie cutter to cut out the hearts and put them back on. Although it appears to be dark [burnt] it is actually the carmalization of the cinnamon sugar that makes it look like that. It is Daddy's favorite.

Now I have to go hide it. I think the rest of us would like at least a piece tomorrow. :D

Happy Thanksgiving to you all!

1 comment:

Gail said...

I can smell your pie and almost taste it too.
Happy Thanksgiving!