Apple Pie
Elizabeth writes, “Each year, a couple of weeks before Thanksgiving, the youth of my church gather to make dozens and dozens of apple pies. They then freeze the pies (they freeze beautifully!) and sell them so people can have fabulous, warm apple pies to feast on without having to do all the work.”
Ingredients
Pie crust:
1/2 Cup. butter (1 stick)
1 Cup flour
1/4 tsp. salt
1/2 tsp. sugar
2-4 TB. milk
Filling:
3/4 Cup sugar (replace 1 TB. regular sugar with 1 TB. VANILLA SUGAR for great flavor)
1/4 Cup flour
1 tsp. PENZEYS CINNAMON
6 Cups peeled and sliced apples (6-8 apples)
Topping:
1/2 Cup flour
1/2 Cup oats
1/2 Cup brown sugar
1/2 Cup Grape Nuts cereal
1 stick butter, softened
1/2 tsp. PENZEYS CINNAMON (optional)
Directions
To prepare the crust, cut the butter into small pieces; it doesn’t have to be cold, but it should not be warm to the point of melting. Add the flour, salt, and sugar to the butter and rub by hand to combine. Switch to a spoon and add the milk in a thin stream, mixing until it just holds together. You may not need all the milk. Form into a disc, cover in plastic wrap and chill while making the filling. Sprinkle table and top of dough with flour, roll gently from the center to the edges until it is large enough, turning it over a few times so it doesn’t stick. Lift gently into pan, shape edge as desired.
For the filling: In a 1-gallon zip-top bag, combine the sugar, flour and CINNAMON. Add the apples and shake gently. Put the apples in the pie crust. In a medium bowl, combine the ingredients for the topping. Mix with a fork until crumbly. Press the topping firmly on top of the apples. Freeze and thaw and bake later, or bake at 350° for 1 hour.
Prep. time: 15 minutes plus 15 to make pie crust
Baking time: 1 hour
Serves: 8