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Category: Berry & Fruit Pies
Prep Time: Cook Time: Total Time:
Make 18 to 20 servings.
3 1/2 lb. Granny Smith apples, peeled, cored, and sliced thin
3 1/2 lb. Golden Delicious apples, peeled, cored, and sliced thin
1/2 tsp. salt
1 1/2 c. crushed animal crackers
pastry for two double crust pies (9 inch)
4 T. butter, melted and cooled
6 T. minute tapioca
2 tsp. ground cinnamon
3 T. lemon juice
Glaze
3/4 c. reserved apple juice (from filling)
2 T. lemon juice
1 T. butter, softened
1 1/4 c. powdered sugar
Preheat oven to 350F.
Spray 13 x 18-inch rimmed baking sheet with cooking spray.
In a colander, set over a large bowl, combine apples, 1 cup sugar and salt.
Let sit, tossing occasionally, until apples release their juices, about 30 minutes. Press gently on apples to extract liquid and reserve 3/4 cup of juice.
Pulse crackers and remaining sugar in blend or food processor until finely ground.
Dust work surface with cracker mixture; roll out half the pastry dough into a square on top of cracker crumbs.
Brush half of the rectangle with water; fold other half of dough over top.
Dust top with cracker mixture.
Roll out dough to 14 by 19 inches and transfer to baking sheet. Brush dough with butter and refrigerate.
Roll second half of dough for top crust in the same way.
Toss drained apples with tapioca, cinnamon, and lemon juice and arrange evenly
over bottom crust, pressing lightly to flatten.
Brush edges of bottom crust with water, and arrange top crust on pie.
Press crusts together and use a paring knife to trim any excess dough.
Use fork to crimp and seal outside edge of pie, then to pierce top of pie at 2-inch intervals.
Bake at 350F until pie is golden brown and juices are bubbling, about 1 hour.
Set baking sheet on wire rack and let cool 1 hour.
While pie is cooling, prepare Glaze.
Simmer reserved apple juice in saucepan over medium heat until syrupy and reduced to 1/4 cup.
Stir in lemon juice and butter and let cool to room temperature.
Whisk in powdered sugar and brush glaze evenly over warm pie.
Let pie cool completely, at least 1 hour longer.
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FRUIT PIE - APPLE SLAB POTLUCK
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Category: Berry & Fruit Pies
Prep Time: Cook Time: Total Time:
Make 18 to 20 servings.
3 1/2 lb. Granny Smith apples, peeled, cored, and sliced thin
3 1/2 lb. Golden Delicious apples, peeled, cored, and sliced thin
1/2 tsp. salt
1 1/2 c. crushed animal crackers
pastry for two double crust pies (9 inch)
4 T. butter, melted and cooled
6 T. minute tapioca
2 tsp. ground cinnamon
3 T. lemon juice
Glaze
3/4 c. reserved apple juice (from filling)
2 T. lemon juice
1 T. butter, softened
1 1/4 c. powdered sugar
Preheat oven to 350F.
Spray 13 x 18-inch rimmed baking sheet with cooking spray.
In a colander, set over a large bowl, combine apples, 1 cup sugar and salt.
Let sit, tossing occasionally, until apples release their juices, about 30 minutes. Press gently on apples to extract liquid and reserve 3/4 cup of juice.
Pulse crackers and remaining sugar in blend or food processor until finely ground.
Dust work surface with cracker mixture; roll out half the pastry dough into a square on top of cracker crumbs.
Brush half of the rectangle with water; fold other half of dough over top.
Dust top with cracker mixture.
Roll out dough to 14 by 19 inches and transfer to baking sheet. Brush dough with butter and refrigerate.
Roll second half of dough for top crust in the same way.
Toss drained apples with tapioca, cinnamon, and lemon juice and arrange evenly
over bottom crust, pressing lightly to flatten.
Brush edges of bottom crust with water, and arrange top crust on pie.
Press crusts together and use a paring knife to trim any excess dough.
Use fork to crimp and seal outside edge of pie, then to pierce top of pie at 2-inch intervals.
Bake at 350F until pie is golden brown and juices are bubbling, about 1 hour.
Set baking sheet on wire rack and let cool 1 hour.
While pie is cooling, prepare Glaze.
Simmer reserved apple juice in saucepan over medium heat until syrupy and reduced to 1/4 cup.
Stir in lemon juice and butter and let cool to room temperature.
Whisk in powdered sugar and brush glaze evenly over warm pie.
Let pie cool completely, at least 1 hour longer.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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