Feb 24 2009
Harvest Apple Pie
Harvest Apple Pie
Pastry for 2 crusts
6 Granny Smith apples, peeled, cored, and cut into chunks.
1 T cornstarch
1/2 t salt
3 T butter, melted
1 t ground cinnamon
3 T sugar
1/3 C light corn syrup
1/2 C light brown sugar
3 T light corn syrup
2 T flour
2 T butter, softened
Fill pastry-lined pie pan with apples. I highly recommend using a 9- or 10-inch cast iron skillet or chicken fryer — these make a great crust. Combine next 6 ingredients and pour over apples. Cover with top crust; a lattice works best as it allows plenty of steam to escape. Bake at 425 F for 30-45 minutes. Combine remaining ingredients and spread over crust. Return to oven for 10 minutes or until topping is bubbly.
