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| Ingredients: |
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Pastry for double crust 9” |
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(23cm) pie (purchased) or (see recipe below) |
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8 cups (2L) Granny Smith Apples, peeled, cored and sliced |
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3/4 cup (180mL) SugarTwin® Granulated White |
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2 Tbsp. (30mL) all -purpose flour |
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1 tsp (5mL) ground cinnamon |
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1 tsp (5mL) ground nutmeg |
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1/4 tsp (1.25mL) salt |
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1 Tbsp. (15mL) unsalted butter, cut into small pieces |
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Instructions: |
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1. Preheat oven to 375°F (190°C). |
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2. Prepare pastry and roll out 3/4 of pastry on lightly floured pastry board. Cut into circle 1” (2.5cm) larger than 9” (23cm) pie pan. |
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3. Ease pastry into pan, leaving pastry within 1” (2.5cm) of edge of pan. Roll remaining pastry to 1/8”(.3cm) thickness, cut into 12 strips 1/2” (1.2cm) wide |
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4. Place prepared apple slices into bowl, stir together SugarTwin® Granulated White, flour, cinnamon, nutmeg and salt and add to apple slices. Toss gently until apple slices are coated. |
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5. Place apple slices into pastry, dot with butter. Arrange pastry strips over filling and weave into lattice design. Trim ends of lattice strips; fold edge of lower crust over ends of lattice design. Seal and flute edge |
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6. Bake in preheated oven for 40 minutes, if edges start to brown too quickly cover with foil. Remove foil, bake 15-20 minutes more or until fruit is tender and filling is bubbly. |
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7. Cool on cake rack. |
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| Serves: |
8 |
| Prep Time: |
15 min |
| Cook Time: |
1 hr, 20 min
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