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Potluck Apple Pie

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
  • Total Time
    Prep: 35 min. Bake: 1 hour
  • Makes
    18-24 servings

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 15x10x1-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.
Editor's Note: Pastry can be easily pressed into pan by placing a large sheet of plastic wrap on top of the dough.
Nutrition Facts
1 piece: 307 calories, 16g fat (5g saturated fat), 10mg cholesterol, 48mg sodium, 41g carbohydrate (25g sugars, 2g fiber), 2g protein.

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Reviews

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Average Rating:
  • delowenstein
    Nov 1, 2014

    I recall making this recipe myself and had taken it to a family Thanksgiving get-together!My brother-in-law, John Pinto really liked this pie, too! I adjusted the recipe by using 1/4 cup to 6 Tbsp. cold water, 1 tsp. salt and I used I cup shortening. If I recall correctly, I omitted the pecans as some people are not fans of nuts or else experience an allergy to nuts. If you don't have maple syrup, try pancake syrup! I've learned to utilize what I have when I first started subscribing to TOH! delowenstein

  • dpplett
    Oct 17, 2014

    I make this dessert every fall and it is a family favorite! I do wonder if I would be able to freeze it though.

  • nahat
    Jan 4, 2013

    No comment left

  • Dahlia24
    Dec 1, 2012

    I didn't make this, but my sister did. I thought it was so good that I asked for the recipe.

  • totired
    Oct 11, 2009

    this was awesome i took it to a party and it gone, and everyone asked for the recepe

  • lewissl
    Aug 5, 2007

    No comment left

  • KJ1
    Jun 6, 2007

    No comment left

  • lisaforbush
    Feb 23, 2007

    No comment left

  • Karissa
    Nov 16, 2006

    No comment left

  • buckeyebuilder
    Nov 9, 2006

    No comment left