Deep Dish Apple Pie With Molasses Recipe
Ingredients
| Baking apples | 16 | |
| Cornstarch | 1 Tablespoon | |
| Ground cinnamon | 1/2 Teaspoon | |
| Honey | 1/2 Cup (16 tbs) | |
| Molasses | 2 Tablespoon | |
| Butter | 2 Tablespoon | |
| Pastry for 1 Basic Flaky Piecrust | ||
Directions
Preheat oven to 450°F.
Peel, core, and quarter apples.
Cut them into uniform slices, fitting them into a 2-quart casserole, which can be either deep and round or oblong.
When casserole is full of slices, remove apples to a large bowl, and mix them with cornstarch and cinnamon until these additions are well distributed throughout.
Stir in honey, and return apples to casserole.
Drizzle molasses on top, and dot with butter.
Roll pastry between 2 sheets of wax paper to fit casserole top.
Remove top sheet of wax paper, invert pastry onto casserole, and remove the second sheet.
Trim edges of pastry, and press them down with the tines of a fork.
Cut steam vents into top.
Place casserole on middle shelf of oven, and reduce heat to 350°F.
Bake for 50 minutes, or until apples are tender (test by probing through vent with a fork), and pastry is golden brown.
Peel, core, and quarter apples.
Cut them into uniform slices, fitting them into a 2-quart casserole, which can be either deep and round or oblong.
When casserole is full of slices, remove apples to a large bowl, and mix them with cornstarch and cinnamon until these additions are well distributed throughout.
Stir in honey, and return apples to casserole.
Drizzle molasses on top, and dot with butter.
Roll pastry between 2 sheets of wax paper to fit casserole top.
Remove top sheet of wax paper, invert pastry onto casserole, and remove the second sheet.
Trim edges of pastry, and press them down with the tines of a fork.
Cut steam vents into top.
Place casserole on middle shelf of oven, and reduce heat to 350°F.
Bake for 50 minutes, or until apples are tender (test by probing through vent with a fork), and pastry is golden brown.
Chef
