Our deep-dish apple pie is just like Grandma used to make it. Two crusts. Pretty crimps and cutouts on top. And made with lots of love.
What You Need
Original recipe yields 12 servings
10 cups thin peeled apple slices
3/4 cup granulated sugar
1/3 cup firmly packed brown sugar
1/3 cup raisins
1/4 cup MINUTE Tapioca
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 cup water
2 Tbsp. butter or margarine
1 pkg. (15 oz.) ready-to-use refrigerated pie crusts (2 crusts)
Add To Shopping List
Let's Make It
Preheat oven to 425°F. Toss apples with sugars, raisins, tapioca, cinnamon, nutmeg and water; let stand 15 minutes. Spoon into 10-inch pie plate; dot with butter.
Roll 1 of the pie crusts to 12-inch circle on lightly floured surface; place over filling. Seal and flute edge. Cut several slits in crust to allow steam to escape. Cut decorative shapes from remaining pie crust. Moisten with small amount of additional water; arrange on crust on pie.
Bake 15 minutes. Reduce oven temperature to 350°F. Bake an additional 45 minutes or until juices form bubbles that burst slowly. Serve warm.
Substitute dried cranberries for the raisins.
Foil Tip Pie
Cover edge of pie crust with strip of foil for the last 15 min. of the baking time to prevent it from browning too much.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 51g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 12 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.