Country Apple Pie with Cinnamon Buttery Syrup
NOTE: Use a deep dish pie pan for this mile-high pie. Straight from the country table, this timeless dessert is one of America’s favorites. This pie could not be more delicious, bathed in cinnamon buttery syrup, and a flaky homemade crust.
Ingredients:
- 1 Melt-In-Your-Mouth Pie Crust
- 6 cups Granny Smith apples, peeled and sliced thin
- 1 tablespoon lemon juice
- ¾ cup brown sugar
- ½ cup sugar
- 1/3 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 2 tablespoons butter
- 1 tablespoon cinnamon sugar
- Cinnamon Sugar
- 1 cup sugar
- 1 teaspoon cinnamon
Cuisine: Country
Yield: 10 to 12
Rating: 
(1 votes, average: 1.00 out of 5)
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(1 votes, average: 1.00 out of 5)Loading...Instructions:
- Preheat oven to 450-degrees. Prepare pie crust as directed and roll half of pastry to 1/8-inch thickness on a lightly floured surface. Place in a 9-inch deep dish pie plate: set aside.
- Toss apples and lemon juice in a large bowl. In a smaller bowl, mix together brown sugar, sugar, flour, cinnamon, and nutmeg. Sprinkle over apples and mix together well. Spoon filling into prepared pie crust.
- Cut butter in small pieces and lay evenly over apple filling. Roll remaining pastry to 1/8-inch thickness in a round circle. Gently fold pastry over and unfold onto top of filling. Trim off excess pastry along edges. Fold edges under and flute together with bottom crust. Cut a few slits in top crust for steam escape. Using any leftover dough, cut small apple cut-outs using decorative cutters. Place 3 to 4 dough apples atop crust.
- Sprinkle top crust with 1 tablespoon cinnamon sugar. Bake at 450-degrees for 15 minutes. Reduce oven temperature to 350-degrees for 35 minutes longer. Pie should be golden and filling bubbly. Serves 8 to 10.