Good and Easy Apple Pie

Name: Good and Easy Apple Pie
Prep time: 45 min
Cook time: 1 h
Total time: 1 h 45 min
Yield: 6-8 serving(s)
Ingredients: 2 (18 inch) deep dish pie shells; 1064.65 ml granny smith apples, peeled cored and sliced; 44.37 ml fresh lemon juice; 59.14 ml granulated sugar; 78.78 ml light brown sugar; 2.46 ml salt; 9.85 ml ground cinnamon; 2.46 ml ground cloves; 22.18 ml cornstarch; 29.58 ml butter; 1 egg, beaten; 44.37 ml apricot preserves or 44.37 ml apricot jam, heated

Submitted by NannyMarvel

"I have never mastered the art of a wonderful pie crust so I use frozen pre-made crusts. This is one of the recipes on the back of one of these packages and turns out one of the best applie pies I have ever tasted."

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Ready In:: 1hr 45mins
Ingredients:: 12
Serves:: 6

ingredients

2 (18 inch) deep dish pie shells
1064.65 ml granny smith apples, peeled cored and sliced
44.37 ml fresh lemon juice
59.14 ml granulated sugar
78.78 ml light brown sugar
2.46 ml salt
9.85 ml ground cinnamon
2.46 ml ground cloves
22.18 ml cornstarch
29.58 ml butter
1 egg, beaten
44.37 ml apricot preserves or 44.37 ml apricot jam, heated

directions

Preheat oven to 375 degrees.
In a large bowl, combine apples, lemon juice, sugars, salt, cinnamon and ground cloves. Let stand for 30 minutes (or refrigerate up to two hours).
Strain apples, reserving liquid. Toss apples with cornstarch before transferring to a frozen pie crust.
Bring reserved juices to a boil in a medium saucepan; stir until mixture reduces to a syrup.
Add butter to syrup and stir until melted.
Pour mixture over apple slices in pie crust.
With rolling pin, roll second pie crust flat. Using a decorative shape cookie cutter, cut out holes in dough; top pie with crust and crimp edges together to seal.
Brush top of pie with beaten egg.
Place on baking sheet and bake for 60 minutes or until juices bubble and apples and crust are a golden brown.
Warm apricot preserves on low heat, stirring constantly, until melted. Drizzle over the tope of the pie.

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RECIPE SUBMITTED BY

NannyMarvel

Templeton, 43

<p>I guess it's been awhile since I've updated my info (that's an understatement!). I live on 10 acres outside San Luis Obispo with my hubby and our 6 cats and very large dog. Sam (my icon cat) passed away a few years ago. Bob, the feral cat that is the biggest and clumsiest goofball in the world is still around.? Big Red, an overweight sweetie that was partially tame, especially at mealtime passed a year ago due to a rattlesnake bite and Spook - another feral - pure black with yellow eyes is also still with us. Our little Dash passed away about 6 years ago at 18 months and broke our hearts in the process. There's a picture of her on my Soups & Stews cookbook. Since that time, (4 years ago) we got our beloved Franci (Great Pryrenees/Lab mix) and 2 months ago adopted a litter of kittens - 3 in all.? We have Skipper, Ginger and Marianne.? Who says you can't have a houseful of children and herd cats when you're in your 70s? I love to cook and garden and now that I am semi-retired, I have more time to do both. My husband is a willing guinea pig for my cooking and since he's still among the living, I guess I haven't had too many klunkers. This site is the best thing since sliced bread. All my cookbooks are now on display. I only use 4 and 5 star reviews - why hurt someone's feelings with a mediocre or bad review. Just don't make the dish again.</p>

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