I don't make my own pie crust which is what I would need for either recipe. Off to the local market I went to get refrigerated pie crusts, but the Marie Callender deep dish pie shells were on sale too; so apple pie it was. Now how to put the pie together? Well, I've always enjoyed watching baking shows, have several books on baking; as always, I was going to wing it.
Surprise! My little adventure came out a delicious success. The apples were neither too soft, or too firm; they had just the right scrunch. The butter melted and combined with the brown sugar, cinnamon and nutmeg to make a rich, fragrant sauce that, again, was neither too thin, or too gooey. Goldilocks would have been so awesomely proud of my creation.
(Recipe makes two pies)
6 large Granny Smith apples2 qts. cold water
2 Tbsp. fresh lemon juice
1 cup brown sugar
1 Tbsp. cinnamon
1 Tbsp. nutmeg
2- deep dish (9 inch) pie shells
1 package refrigerated pie crusts
8 Tbsp. butter
Preheat oven to 425F.
Core, peel and slice apples into ¼ inch slices; place in a large plastic bowl, cover with water and add in lemon juice.
In a small bowl, mix together brown sugar, cinnamon and nutmeg. Cut each tablespoon of butter into quarters.
Into each pie shell, place ¼ of the apple slices; use a strainer to remove from the water and shake excess off. Sprinkle ¼ cup of the brown sugar mixture over the slices; dot with eight quarter pieces of butter. Repeat each layer – apple slices, brown sugar mixture, butter.
Top with pie crust and pinch the excess around the edge; with the tip of a knife, pierce the crust 9 to 12 times.