Dianne's Apple Pie's
Family Recipe, Certified Organic Fuji & Granny Smith & Golden

A Favorite Recipes passed down through five generations

Healthier recipes that take less sugar

Organic Deep Dish Apple Pie Recipe

Ingredients:

Pastry for one-crust Deep Dish 9-inch pie 4-5 Granny Smith 4-5 Fuji's apples, peeled, cored, and thinly sliced or cut in chunks, heaped high in pan

1. 1/4 cup sugar

2. 1/4 cup Apple juice

3. 2 tablespoon flour

4. 1 teaspoon vanilla extract

5. 1/2 teaspoon cinnamon

6. 1/4 teaspoon ground ginger

7. 1/8 teaspoon ground mace

8. 2 tablespoons butter, Cream or whole milk

Method:

1. Heat oven to 425 degrees F. Line a 9-inch pie pan with half the pastry. In large bowl, combine apples, sugar, flour, vanilla, cinnamon, ginger, and mace; toss well to blend. Transfer apple mixture to pastry-lined pie pan and four pads of butter on top of mixture.
2. Cover apple filling with remaining pastry; pinch together edges of bottom and top crust to seal. Brush top crust with cream, sugar and cinnamon; your creative design of several slits to vent steam. Place foil around edge of crust to protect it from burning, Bake 20 minutes. Reduce oven heat to 400 degrees F and bake 25 minutes then remove foil from edge and finish baking 15-20  minutes or until apples are tender and edge of crust is golden.

Deep Dish Apple, Raisin, Walnut Pie

Ingredients:

Pastry for one-crust (Deep Dish 9-inch) pie

1.  Ingredients: 2 1/2 pounds (6-8) Golden Delicious apples, peeled, cored and
   thinly sliced or cut in chunks, heaped high in pan
2. 1/2 cup raisins
3. 1/2 cup chopped English Walnuts
4. 1/4 cup packed brown sugar
5. 2 tablespoons flour
6. 2 tablespoons orange juice
7. 1/2 teaspoon cinnamon
8. 1/4 teaspoon nutmeg
9. 1/4 teaspoon salt
10. Pinch ground cloves
11. 2 tablespoons butter or Cream or whole milk

Method:

1. Heat oven to 400 degrees F. In large bowl combine apples, raisins, walnuts, sugar, flour, cinnamon, nutmeg, salt, and cloves. Mound mixture in 2-inch deep 9-inch baking dish. Dot with butter.

2. Cover apple filling with pastry; seal and flute edges. Cut several vents in top crust to vent steam. Bake 50 to 60 minutes or until crust is golden and apples are tender. Cool at least 30 minutes before serving.

Also see:

Apple Preparation

Usage Chart

Washington Apples

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