I tweaked my apple pie filling recipe a bit. It was a huge success!
Apple Pie
filling inspiration here
- Two pie crusts
- 2 T flour
- 3/4 c sugar
- 1 t ground cinnamon
- 1/4 t ground nutmeg
- 1/4 t salt
- 1/8 t ginger
- 2 large Gala apples, cored and peeled
- 2 large Jazz apples, cored and peeled
- 1 large Granny Smith apple, cored and peeled
- 1 T lemon juice
Preheat oven to 375 degrees. Roll out one crust and place in pie plate. Cover gently with plastic wrap and refrigerate. While the dough is cooling, whisk together flour, sugar and spices in a bowl. Set aside. Thinly slice all of the apples. Toss the apples with lemon juice until evenly coated, then add flour mixture and gently stir until all of the apples are fairly evenly coated. Put the fruit mixture, including the juices, into the chilled pie shell. Mound the apples slightly in the center. Carefully cover with second pie crust. Trim, seal and flute edges. Cut 4 small slits in the top. Return pie to the refrigerator for 10 minutes. Cover the edges of the pie crust lightly with a pie crust shield. Bake for 40 minutes, then remove pie crust shield. Bake for an additional 20 minutes, or until the crust is golden brown.