- 1 refrigerated or frozen pie shell, thawed
- 1 cup all-purpose flour
- ? cup granulated sugar
- ? cup brown sugar
- 11/2 teaspoons ground cinnamon
- Pinch salt
- 1/2 cup (1 stick) cold unsalted butter, diced
- 11/4 pounds Granny Smith apples (3 to 4 medium apples)
- 11/4 pounds Macintosh apples (3 to 4 medium apples)
- 1/2 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Makes 1 9" pie
The fresher the apples, the better the pie. Because it's impossible to know how long supermarket apples have been stored, use local apples whenever you can.
1. Preheat oven to 400° F; set oven rack to center position. Prick prepared pie shell all over with a fork and line with parchment paper; weight down with pie weights or uncooked rice. Bake 10 minutes. Remove weights and paper and bake 5 minutes, until golden. Transfer to wire rack to cool. Lower oven temperature to 375° F.
2. For topping: In a food processor, blend flour, white and brown sugars, cinnamon, and salt. Add diced butter; pulse until mixture resembles wet sand. 3. For filling: Peel, core, and cut apples into thin slices. In a large bowl, toss apples with ½ cup granulated sugar, 2 tablespoons flour, salt, cinnamon, and nutmeg. Pour into cooled pie shell, mounding apples in center. Sprinkle topping evenly over apples, mounding if needed. 4. Place pie on a baking sheet and bake 40 minutes. Reduce oven temperature to 350° F. Cover topping with foil to prevent over browning. Bake 30 to 40 minutes longer, until juices bubble and topping is crisp and golden. Transfer to wire rack to cool.
Always refrigerate apples to keep them fresh and crisp. Recipe from " Debbie Macomber's Cedar Cove Cookbook."