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Prep Time: 0 Minutes Cook Time: 90 Minutes |
Ready In: 90 Minutes Servings: 8 |
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This is basically an Emeril recipe with a couple of minor alterations to suit me. Truly one of the best apple pies I've ever tasted - and I'm not a huge apple pie fan. My father still talks about it 2 years later! Read more ! Ingredients:
3 tablespoons butter |
2 pounds granny smith apples, sliced 1/2-inch thick |
2 pounds macintosh apples, sliced 1/2-inch thick |
1/2 cup sugar |
1/2 cup light brown sugar, packed |
1 lemon, juiced |
4 tablespoons all-purpose flour |
pinch ground nutmeg |
1 teaspoon ground cinnamon |
1/2 teaspoon salt |
1 cup pecan pieces |
2 deep-dish pie crusts (frozen section of grocery). |
1 egg, beaten |
4 ounces wisconsin sharp cheddar, grated |
8 scoops vanilla ice cream |
**i'm not a baker, so i don't make my own crust, but you can certainly do so. you can also use the dough that comes in a roll in the refrigerated section of your grocery and roll out your own.) |
Directions:
1. Preheat the oven to 350 degrees F.
2. In a large saute pan, melt the butter. Add the apples and saute for 2 minutes. Add the sugars, lemon juice and flour. Continue to saute for 2 minutes. Season the apples with nutmeg, cinnamon, and salt. Mix thoroughly and remove from the heat. Mix in the pecans. Cool the mixture.
3. Spoon the apples into the pie shell. Roll out your second pie shell into a flat round. Place the round of dough over the apples. Using a sharp knife cut away the excess dough. Using your fingers, crimp the edges of the pie firmly to seal the dough completely. With the same sharp knife, make 3 slits, about 4 inches long and 2 inches apart, across the pie dough. Brush with the beaten egg, place the pie in the oven, and bake for 1 hour and 15 minutes.
4. Remove the pie from the oven and sprinkle the cheese over the top. Return the pie to the oven and continue to cook for 8 minutes or until the cheese is bubbly. Let cool to room temperature before slicing, about 1 hour. Serve with vanilla ice cream.
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