Deep-Dish All-American Cinnamon Apple PiePT160Mhttps://img2.recipesrun.com/201907/2019/0816/e9/4/863185/300x200x50.jpg This pie gets its intense apple flavor from macerating the apples in sugar for an hour. The liquid drained from the apples are simmered with a hit of butter until a syrup forms. That rich syrup is mixed with the apples, piled into the crust, and baked until tender and delicious. The pie is excellent the day it’s made, but even better the next day. Interestingly, this pie was developed to be “slimmer, trimmer, but just as tasty” as its double-crusted counterpart. Bigger is not necessarily better, and neither is sweeter. Not convinced? Try a slice. You’ll see.8 servings
Ingredients:
Pie shell4 tsp. Cornstarch2 tbsp. Unsalted butter1/4 tsp. Fine sea salt1/4 tsp. Grated fresh nutmeg1 1/2 tsp. Ground cinnamon1/4 cup Granulated sugar1/4 cup Packed light brown sugar3 pounds Apples, peeled, quartered, and cut into 1/4-inch-thick slices1/3 cup Apricot preserves, melted and strained, divided
This pie gets its intense apple flavor from macerating the apples in sugar for an hour. The liquid drained from the apples are simmered with a hit of butter until a syrup forms. That rich syrup is mixed with the apples, piled into the crust, and baked until tender and delicious. The pie is excellent the day it’s made, but even better the next day. Interestingly, this pie was developed to be “slimmer, trimmer, but just as tasty” as its double-crusted counterpart. Bigger is not necessarily better, and neither is sweeter. Not convinced? Try a slice. You’ll see.
