October 5, 2012 Paula Deen

Apple Pie

I use brown sugar and vanilla to give the filling more richness, and I sprinkle the top crust with cinnamon sugar, which gives the pie such a pretty glitter— and a preview of the delicious filling. Serve à la mode with big scoops of vanilla ice cream!

Ingredients

INGREDIENTS

All Purpose Flour
Apples
Cinnamon sugar
cold butter
grated nutmeg
Ground cinnamon
Ground ginger
packed light brown sugar
Paula’s Flaky Piecrust Dough
pinch of salt
Vanilla Extract
Whole milk

Directions

DIRECTIONS

Makes 6 to 8 servings
Dust a work surface with a small handful of flour. Roll each disk of dough into a 12-inch
When you are ready to bake the pie, preheat the oven to 375°F. Line the dough in the pie pan
While the piecrust is in the oven, prepare the filling: In a large bowl, mix together the apples,
Take the crust out of the oven, but leave the oven on. Remove the beans or pie weights and
Tips
Using a pastry cutter, cut an even number of 1/2-inch strips of the piecrust dough. Place half the strips on top of the filled pie. Weave in the remaining strips by folding every other strip back onto itself and laying another strip perpendicular to it, to create a crisscross pattern. Fold the strips back across and repeat until completed.