| BOB'S BEST DEEP-DISH DOUBLE CRUST APPLE PIE |
|
|
|
Makes One 9- or 9-1/2-inch Deep-Dish Pie 8 ServingsCrust 9-inch Classic CRISCO Double Crust Filling 8 cups sliced, peeled Fuji or Gala (about 3 pounds or 8 medium apples) apple 1 cup sugar 2 tablespoons all-purpose flour 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/8 teaspoon ground nutmeg 1 tablespoon , cut into pieces butter or margarine Topping 1 white egg 1 tablespoon water Sugar For crust, prepare (see Classic Crisco Pie Crust recipe). Roll and press bottom crust into 9- or 9-1/2-inch deep-dish pie plate. Do not bake. Heat oven to 375ºF. For filling, place apples in large bowl. Combine 1 cup sugar, flour, cinnamon, ginger and nutmeg in small bowl. Sprinkle over apples. Toss to coat. Spoon into unbaked pie crust. Dot with butter. Moisten pastry edge with water. Roll top crust same as bottom. Lift onto filled pie. Trim 1/2 inch beyond edge of pie plate. Fold top edge under bottom crust. Flute. Cut slits in top crust to allow steam to escape. For topping, beat egg white with water in small bowl until frothy. Brush over top crust. Sprinkle with sugar. Cover edge of pie with foil to prevent overbrowning. Bake at 375ºF for 25 minutes. Remove foil. Bake 25 minutes or until filling in center is bubbly and crust is golden brown. Cool to room temperature before serving. |
