1 Pkg. Ready to bake 9″ Deep Dish Pie Crust (2).
Topping:
- 1/2 cup + 2 TBS Flour,
- 1/2 cup light brown sugar,
- 1/3 cup granulated sugar,
- 1 tsp. apple pie spice,
- 1 stick cold butter (cut into small pcs.).
Filling:
- 7 med. apples (about 3 1/4lbs)-peeled, 1/2’d, cored, sliced *about 1/8″ thick slices.
- 1 TBS lemon juice.
- 1/2 cup granulated sugar.
- 3 TBS flour.
- 1/2 tsp cinnamon.
- 1 tsp apple pie spice.
- 1 tsp vanilla-butter extract.
Procedure:
Preheat oven to 450F. Line pie plate with pie crust and flute edges – if not done already on your ready to use crust.
For topping: mix flour, sugar, spice and cut in butter. Blend to make a course crumb. I end up using my jewelry free, washed hands (I say this because jewelry and fingernails carry a lot of germs- so wash up!).
For filling: place the prepared apples in a bowl and toss with the lemon juice. Mix the remaining ingredients into the apples and toss to coat. I use a wooden spoon to mix the filling together.
Prepare Pie: layer the apple slices in pie shell, mounding high in the center. Pat topping over top of the apples to form a crust. In the picture with this recipe, you might notice walnuts around inside edge of pie crust, if there is a little gap, make use of it and put walnut pieces in there. They come up semi-carmalized due to the filling melting and bubbling up around them. Place on foil in the oven (because it probably will boil out) and bake 15 minutes. * Recommended you use a pie crust cover – but not necessary. Reduce the heat to 350 F and bake an additional 45 minutes.