Wednesday, August 12, 2009

GRANDMA'S DEEP DISH APPLE PIE IN A CAKE PAN

An old family handed down recipe.

Preheat oven to 425 degrees.

Line a 13 x 9-inch baking pan with pie crust dough trimming to 1/2-inch overhang. Set aside.

FILLING:

1 1/4 cups sugar
6 tbsp all-purpose flour
1 tbsp ground cinnamon
12 cups thinly sliced, peeled Granny Smith apples
1/2 stick butter

Topping:

1 tbsp milk
1 tbsp sugar
1/2 tsp ground cinnamon

To prepare filling: Combine sugar, flour, and cinnamon in a small bowl. Put apples in a large bowl and pour the sugar mixture over the apples; toss well to mix. Layer half the apple mixture over the dough in the baking pan. Dot apples with half the butter. Top butter with the other half of the apple mixture and dot with remaining butter. Top with another sheet of pie dough. Crimp edges of the two pastry sheets to seal. Cut some small slits for air to escape during baking.

To prepare topping: Brush the pastry top with the milk. Combine the sugar and cinnamon. Sprinkle mixture over the milk.

Bake at 425 degrees for 15 minutes. Lower oven temperature to 350 degrees and bake another 35 to 40 minutes until bubbly and browned.

Note: May be made in a 10-inch deep dish pie pan if you wish the conventional shaped pie.

2 comments:

Grandma's Vintage Recipes said...

Thank you for sharing this recipe.

Grandma's Vintage Recipes said...

You are so welcome. Enjoy!