Warm Apple Pie.
This is a very simple version of apple pie that gets an added apple punch from applesauce in the filling. Plus, it is dressed up with a purdy lattice top and a crunchy topping. Super good accompanied by a big scoop of vanilla ice cream.
1 (9 inch) pastry for double-crust pie (homemade, frozen or refrigerated)
3/4 cup sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
Pinch of salt
3 1/2 cups peeled, chopped cooking apples (golden delicious, Rome or Granny Smith)
1 tablespoon lemon juice
1 (16 ounce) jar applesauce (I would use a little less next time…maybe 12 ounces)
2 tablespoons butter, chopped into small pieces
Crunch Topping (recipe follows)
1. Preheat oven to 425℉.
2. Line a 9 inch pie pan with half the dough.
3. Toss apples with 1 tablespoon of lemon juice in a medium sized bowl.
4. Combine sugar, flour, cinnamon, and salt in a small bowl. Pour over apples and toss. Stir in applesauce. Spoon this mixture into pie crust and dot with butter.
5. Cut remaining crust into strips, and form a lattice top by interweaving the strips. (If you have any extra strips, sprinkle with cinnamon sugar and bake for about 10 minutes until crisp. Use to garnish a side scoop of ice cream if you like.)
6. Sprinkle crunch toppping over top of crust.
7. Bake pie 10 minutes. Reduce heat to 350℉ and continue to bake for about 45 minutes or until crust and topping are golden brown.
8. Serve warm. (Doh!)
Note: If crust edge starts to cook quicker then the rest of the pie, cover edge of crust with foil.
3 tablespoons flour
1 tablespoon sugar
Pinch of salt
1 tablespoon butter, softened
1. Combine flour, sugar, and salt in bowl. Cut in butter with a fork until mixture is crumbly.
Recipe from Glitz Girlz Glamour Guide
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