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#10096
HARVEST APPLE PIE
Ingredients
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Pastry for 2 crusts
6 Granny Smith apples, peeled, cored, and cut into chunks. If your pie
pan is deep enough, you might want to use more apples, as many
as 9. If you don't use Granny Smith, make sure your apples are tart!
1 Tbsp cornstarch
1/2 tsp salt
3 Tbsp butter, melted
1 tsp ground cinnamon
3 Tbsp sugar
1/3 Cup light corn syrup
1/2 Cup light brown sugar
3 Tbsp light corn syrup
2 Tbsp flour
2 Tbsp butter, softened
Procedure
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Fill pastry-lined pie pan with apples. I highly recommend using a 9- or
10-inch cast iron skillet or chicken fryer -- these make a great
crust. Combine next 6 ingredients and pour over apples. Cover with top
crust; a lattice works best as it allows plenty of steam to escape. If
you don't know how to make a lattice, "Joy of Cooking" shows you
how. Bake at 425 F for 30-45 minutes. Combine remaining ingredients and
spread over crust. Return to oven for 10 minutes or until topping is
bubbly.
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