Potluck Apple Pie Recipe

Potluck Apple Pie RecipePhoto by: Taste of Home Potluck Apple Pie Recipe Rating 5

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In charge of dessert for a fund-raising dinner at our church, I experimented and came up with this scrumptious pie made in a jelly roll pan. It fed a group and got rave reviews. With flavorful apples and maple syrup, it gives a true taste of the Northeast. -Alma Lynne Gravel, Trappe, Pennsylvania

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Potluck Apple Pie Recipe
  • Prep: 35 min. Bake: 1 hour
  • Yield: 18-24 Servings
    •
35 60 95

Ingredients

  • 2-1/4 cups all-purpose flour, divided
  • 1/4 cup water
  • Pinch salt
  • 1 cup shortening
  • FILLING:
  • 1/2 cup maple syrup, divided
  • 3 pounds tart apples (8 to 9 medium), peeled and thinly sliced
  • 1-1/4 cups sugar
  • 1/4 cup lemon juice
  • 2 teaspoons ground cinnamon
  • 1 teaspoon vanilla extract
  • TOPPING:
  • 1 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/2 cup cold butter, cubed
  • 1 cup chopped pecans

Directions

  • In a small bowl, combine 1/4 cup flour and water until smooth; set aside. In a large bowl, combine salt and remaining flour; cut in shortening until mixture resembles coarse crumbs. Add reserved flour mixture; knead gently until dough forms a ball.
  • Press dough onto the bottom and up the sides of an ungreased 15-in. x 10-in. x 1-in. baking pan.
  • Spread 1/4 cup syrup over crust. Arrange apples over syrup. Combine the sugar, lemon juice, cinnamon, vanilla and remaining syrup; drizzle over apples.
  • For topping, combine flour and sugar in a bowl; cut in butter until the mixture resembles coarse crumbs. Stir in pecans. Sprinkle over filling. Bake at 350° for 1 hour or until apples are tender. Yield: 18-24 servings.

    Editor's Note: Pastry can be easily pressed into pan by placing a large sheet of plastic wrap on top of the dough.

Nutritional Facts 1 serving (1 piece) equals 307 calories, 16 g fat (5 g saturated fat), 10 mg cholesterol, 48 mg sodium, 41 g carbohydrate, 2 g fiber, 2 g protein.

Originally published as Potluck Apple Pie in Taste of Home June/July 1998, p29

Healthy Cooking

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