A fabulous Apple Pie stuffed with a mix off Apples, Brown sugar, Table cream and Butter covered with a tender flaky Deep Dish Pie Shell.
|5 cups||(1.250 L) Apples, peeled and sliced|
|1 tbsp||(15 mL) Lemon juice|
|4 tbsp||(60 mL) Flour|
|1 cup||(250 mL) Brown sugar|
|1 tsp||(5 mL) Cinnamon|
|4 tbsp||(60 mL) Cold butter|
|3 tbsp||(45 mL) Table cream (18%)|
|1||Package Tenderflake® Frozen Deep Dish Pie Shells, defrosted|
|2||Raisin or blueberries|
PREHEAT oven to 375°F (190°C).
TOSS apples with lemon juice and set aside.
COMBINE flour, sugar and cinnamon in a small bowl. Cut in the butter using a pastry blender or fingertips. Place apples in one of the pie shells, top with crumb mixture and drizzle with cream. On a lightly floured work surface, remove the second pie shell from the foil tray and using a lightly floured rolling pin, roll to 11” (27 cm) diameter. Using a pizza cutter or a very sharp knife, cut into ½” (1.25 cm) strips. Arrange the strips on top of the pie to look like a mummy wrap. Press the edges to seal. Whisk the egg and brush lightly over pastry. Insert raisins or blueberries for eyes peaking from the mummy wrap.
BAKE for 40-45 minutes or until crust is golden brown and the apples are soft.
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