Mom's sweet and saucy apple pie earns a lip-smacking salute from everyone who tastes it. Since it's hard to wait for it to cool, I like to serve slices warm with a scoop of French vanilla ice cream on top.
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VERIFIED BY Taste of Home Test Kitchen
- Pastry for double-crust pie (9 inches)
- 1/4 cup butter or margarine, softened
- 2 cups sugar
- 1 egg
- 1 egg, separated
- 1/3 cup unsweetened pineapple juice
- 1-1/2 teaspoons vanilla extract
- 1/3 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 6 cups sliced peeled tart apples
- Additional sugar
- Line a 9-in. pie plate with bottom pastry; trim even with edge. In a mixing bowl, cream butter and sugar. Add the egg, egg yolk, pineapple juice and vanilla; mix well (mixture will appear curdled). Combine the flour, cinnamon, ginger and nutmeg; add to creamed mixture. Fill crust with apple slices. Top with the creamed mixture.
- Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. cut slits in top. Beat egg white; brush over pastry. Sprinkle with additional sugar. Bake at 350° for 55-60 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Refrigerate leftovers. Yield: 6-8 servings.
Originally published as Saucy Spiced Apple Pie in Country Woman September/October 2002, p33
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