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Enjoy this recipe from Gooseberry Patch Keepsake Cookbook.
Submitted by: from
2 15-oz. pkgs. refrigerated pie crusts, rolled into 14-inch circles
6 apples, cored, peeled and chopped
1/2 c. water
2 T. lemon juice
1/2 c. plus 5 t. sugar, divided
2 T. all-purpose flour
1-1/2 t. apple pie spice
5 T. milk, divided
5 cinnamon sticks
For each pie, cut a 6-inch and 7-inch diameter crust. Cut out two leaves, scoring "veins" in leaves with a knife. Place the larger crusts into 5 individual pie plates, pressing dough down into plates. Combine apples, water and lemon juice; set aside. In a large bowl, mix sugar, flour and pie spice. Drain apples and add to sugar mixture, tossing gently to coat. Spoon filling into pie crusts. Place a 6-inch crust on top of each pie and pinch edges of dough together, joining top and bottom crusts. Brush each top with one tablespoon milk and one teaspoon sugar. Insert a cinnamon stick and place 2 leaves on top of each pie to resemble an apple. Bake at 375 degrees for about 25 to 30 minutes, until crust is golden. Makes 5 pies. | |
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For each pie, cut a 6-inch and 7-inch diameter crust. Cut out two leaves, scoring "veins" in leaves with a knife. Place the larger crusts into 5 individual pie plates, pressing dough down into plates. Combine apples, water and lemon juice; set aside. In a large bowl, mix sugar, flour and pie spice. Drain apples and add to sugar mixture, tossing gently to coat. Spoon filling into pie crusts. Place a 6-inch crust on top of each pie and pinch edges of dough together, joining top and bottom crusts. Brush each top with one tablespoon milk and one teaspoon sugar. Insert a cinnamon stick and place 2 leaves on top of each pie to resemble an apple. Bake at 375 degrees for about 25 to 30 minutes, until crust is golden. Makes 5 pies. |
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