Local apples from an Arrington tree. Give the apple cores to your dog friends or horses.
Pile them high!
Oh the horror!
Filling Ingredients
1/2 cup natural sugar
3 tablespoons whole wheat flour
1/4 teaspoon ground allspice
1/8 teaspoon nutmeg
1/2 teaspoon cinnamon
3 pounds of 1/4-1/2 inch thick slices (chip style) of peeled and cored fresh apples
2 tablespoons brandy
1 teaspoon vanilla extract
Paint the top of the Pie
1 large egg white
light brown sugar
. . . mix it up
Pillsbury Pie Crust
Let’s Bake!
1. Combine sugar, flour and spices in large bowl. Use your hands and mix in the apples so they are well coated, then add brandy and vanilla extract.
2. Place one pie crust in the bottom of the pie dish.
3. Mound apples in the dish.
4. Cover with second pie crust and slit the top.
5. Paint the top of the pie.
6. Pre-heat oven to 375. Bake for 20 minutes.
7. Reduce heat to 350. Cover edges of pie with aluminum foil if it looks too crispy. Bake an additional 30-40 minutes depending on your apples.
8. Let stand on cooling rack for 1 hour.
Serve with French Vanilla Ice Cream
Pillsbury Pie Crust
Let’s Bake!
1. Combine sugar, flour and spices in large bowl. Use your hands and mix in the apples so they are well coated, then add brandy and vanilla extract.
2. Place one pie crust in the bottom of the pie dish.
3. Mound apples in the dish.
4. Cover with second pie crust and slit the top.
5. Paint the top of the pie.
6. Pre-heat oven to 375. Bake for 20 minutes.
7. Reduce heat to 350. Cover edges of pie with aluminum foil if it looks too crispy. Bake an additional 30-40 minutes depending on your apples.
8. Let stand on cooling rack for 1 hour.
Serve with French Vanilla Ice Cream
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