Posted by: marthabernie | December 20, 2012

DEEP DISH APPLE PIE

This is the only recipe I’ve ever seen for “pie” where the crust is baked separately from the filling. It’s a great way to use up apples when they start to get soft.

DEEP DISH APPLE PIE

6 tart apples

1/2 cup sugar

1/2 cup brown sugar

1/2 teaspoon nutmeg

grated peel of one lemon

grated peel of one orange

3 tablespoons butter

1 recipe of unbaked pastry (pie dough)

Pare and core the apples, cut into eighths.  Place in a greased 8 x 8 x 2 inch baking dish.  Combine sugar and next 4 ingredients; sprinkle over the apples.  Dot with butter, set aside.  Roll out pastry and cut into small squares.  Cut a hole in the center of each square with a thimble and place on a baking sheet.  Bake dish of apples at 425 degrees F for about 45 minutes, and pastry about 12 minutes until golden, cool.  Spoon apples into serving dishes, arrange pastry on top.  Serve with vanilla ice cream, if desired.  Makes 6 servings.

NOTE:  I have made this and used frozen puff pastry for the pastry topping.  I also sometimes sprinkle a little sugar and cinnamon on the pastry as it bakes.


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