Apple Pie Filling
Recipe by Shawnie Kelley
This pie is special. It is laced with cinnamon, nutmeg and tinged with brown sugar. The combination of tart and sweet apples is complimented with apple butter making it as deeply flavored and aromatic as an apple pie can be! Bonus… it is capped with a buttery lattice-top crust.
- Yield
- one 9-inch pie
Directions
-
Toss apples with sugars, spices, salt and apple cider vinegar. Fold in apple butter.
-
Let macerate for about 15 minutes to extract juice.
-
Drain juice and transfer apples to crust and press gently with a spatula to make sure fruit is packed together into the crust. Refrigerate for a few minutes while rolling out top crust.
-
Roll out second dough disk to a 10-inch round. Use a knife or fluted pie cutter to cut strips 1-inch wide. Or use cutters or a sharp paring knife to cut out crust leaves or other decorations.
-
Arrange decorations or strips over the filling in a lattice pattern.
-
Brush top of crust with heavy cream or milk. Sprinkle with granulated sugar.
-
Place pie on a rimmed baking sheet lined with foil.
-
Bake 15 minutes; reduce heat to 350 degrees and continue baking until crust is golden brown and juices are bubbling thickly, about 1 hour to 1 hour 15 minutes more.
-
Let pie cool on a wire rack for at least an hour before cutting.
-
Serve with whipped cream, ice cream or bourbon whipped crème fraîche (recipe below).
From Shawnie's class “Autumn Apple Pie Class”
