I do make a super apple crisp from a tried and true recipe from a very old Amy Vanderbilt cookbook; but, as I was going through some old magazines the other day, I came across this apple pie recipe which calls for refrigerated pie crust....so I just may try it!
Best Apple Pie
(from April 1, 2011 Family Circle Magazine)
Bakes at 425 degrees for 40 minutes
Makes one nine inch pie
2 pounds cooking apples, pared, quartered, cored & thinly sliced (8 cups)
1/3 cup firmly packed light brown sugar
1/3 cup granulated sugar
1 Tab. cornstarch or 2 Tab. flour
1 teas. ground cinnamon
1/4 teas. ground nutmeg
1/4 teas. salt
1 @ 15 oz. pkg of refrigerated pie crusts
2 Tab. butter or margarine
Water or milk
Sugar for sprinkling
1. Heat oven to 425 degrees. Place apples in a large bowl; mix sugars, cornstarch or flour, cinnamon, nutmeg and salt in a smaller bowl; sprinkle over apples; toss gently to mix. Let stand until a little juice forms, about 10 minutes.
2. Meanwhile prepare pie crust, following package directions. Roll out (drat...those words again!) half the dough to a 12 inch round on a lightly floured surface; fit into a nine inch pie plate; trim overhang to 1/2 inch.
3. Pile apple mixture into pastry; dot with butter or margarine. Moisten edge of bottom pastry with water. Roll out remaining pastry for top to a 12 inch round, carefully draping over filling. Trim overhand to one inch; turn edges under and press together to seal. Flute decoratively. Cut vents in pastry with paring knife.
4. For a crispy-sugary top, brush top of pastry with a little water or milk and sprinkle lightly with sugar.
5. Bake at 425 degrees for 40 minutes or until the juices bubble through slits and apples are tender. If edge is browning too fast, cover with a narrow strip of foil. Cool completely or serve slightly warm.
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