Washington State Apple Pie
TOTAL TIME: Prep: 25 min. Bake: 45 min. + cooling
YIELD: 8 servings.
This pie won grand champion in the Apple Pie category at the 1992 Okanogan County Fair. The pie looks traditional, but homemade filling gives it a different flair and a terrific taste. —Dolores Scholz, Tonasket, Washington
Ingredients
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6 cups sliced peeled tart apples (about 5 to 6 medium)
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2 tablespoons water
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1 tablespoon lemon juice
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1/2 cup sugar
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1/2 cup packed brown sugar
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3 tablespoons all-purpose flour
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1 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg
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1/8 teaspoon ground ginger
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1/8 teaspoon salt
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Dough for double-crust pie
Directions
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1.
In a large saucepan, combine apples, water and lemon juice; cook over medium-low heat just until apples are tender. Remove from the heat and cool (do not drain).
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2.
Preheat oven to 450°. In a large bowl, combine sugars, flour, cinnamon, nutmeg, ginger and salt; add apples and toss to coat. On a lightly floured surface, roll half the dough into a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add apple mixture. Roll remaining dough into a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top.
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3.
Bake for 10 minutes. Reduce oven setting to 350°; bake until golden brown, 35-45 minutes longer. Cool on a wire rack.
Nutrition Facts
1 piece: 496 calories, 23g fat (14g saturated fat), 60mg cholesterol, 351mg sodium, 69g carbohydrate (35g sugars, 2g fiber), 5g protein.
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