Abby’s Savory Apple Pie
(As featured in Rekindled, Fountain Creek Chronicles, book 1)
Ingredients:
1 Package Pillsbury Pie Crusts (okay, Abby didn’t have Pillsbury, so you can make your own if you want)
1 Package Pillsbury Pie Crusts (okay, Abby didn’t have Pillsbury, so you can make your own if you want)
9-10 apples, two kinds, one of them being Granny Smith
1/4 C Apple Juice
2 T Lemon Juice
3/4 C Sugar
1/4 C Corn Starch
Dash of salt
1 tsp Vanilla
1 tsp Cinnamon
1/2 tsp allspice
Preheat oven to 425. Roll one crust out into pie plate. Peel and chip apples into a large mixing bowl. In separate bowl, combine all dry ingredients and stir to blend. Combine all liquid ingredients in another bowl and stir to blend. Spoon dry mixture into pie dish, then pour liquid mixture over apples. Place second pie crust on top, crimp edges and cut four slivers in the top in order for steam to release.
Place pie in oven and bake for 15 minutes. Then remove from the oven and cover entire pie with foil. Cut slits in center of foil and peel back so that only the outer edge is covered (to prevent it from burning). Or they have these really cool “pie edge protectors” that work wonders. Reduce heat to 375 and continue baking for 45-55 minutes or until golden. Enjoy!
1/4 C Apple Juice
2 T Lemon Juice
3/4 C Sugar
1/4 C Corn Starch
Dash of salt
1 tsp Vanilla
1 tsp Cinnamon
1/2 tsp allspice
Preheat oven to 425. Roll one crust out into pie plate. Peel and chip apples into a large mixing bowl. In separate bowl, combine all dry ingredients and stir to blend. Combine all liquid ingredients in another bowl and stir to blend. Spoon dry mixture into pie dish, then pour liquid mixture over apples. Place second pie crust on top, crimp edges and cut four slivers in the top in order for steam to release.
Place pie in oven and bake for 15 minutes. Then remove from the oven and cover entire pie with foil. Cut slits in center of foil and peel back so that only the outer edge is covered (to prevent it from burning). Or they have these really cool “pie edge protectors” that work wonders. Reduce heat to 375 and continue baking for 45-55 minutes or until golden. Enjoy!
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Puff Pastry
Oatmeal Raisin Cookies
Belle Meade Carrot Cake
Belle Meade Syllabub
Tennessee Tea Cakes
Ham and Cheese Quiche
Buttermilk Biscuits
Eleanor's Pound Cake
Beaten Biscuits
Truly Southern Peach Cobbler
Eleanor's Shortbread
Beignets
Savory Apple Pie
Matthew's Hot Cocoa
Miss Clara's Peach Cobbler
Johnny Cakes
Rand's Boiled Peanuts
Aunt Issy's Lemon Cookies
Puff Pastry
Oatmeal Raisin Cookies
Content Copyright © 2024 Tamera Alexander
All rights reserved
All rights reserved