PG TESTED
This is a fun, easy recipe that I found on allrecipes.com, credited to one Barbara Caple. Whoever she is, she posted a recipe that is so good, so rich, it defies words. It is now on my list of favorite pies.
I made this twice, once with the Granny Smith apples called for and once with Empires. Both baked into firm, rich pies.
The fun is the parchment paper. If you can't find brown, use white. The recipe calls for 15-inch pieces of paper; I found both times I needed larger pieces.
Heed the advice to leave the pie wrapped until the baking is done. When you open the paper -- ah, a perfectly baked pie, with a perfectly browned crust.
-- Margi Shrum
- 5 large Granny Smith apples, peeled, cored and sliced
- 1/2 cup white sugar
- 2 tablespoons all-purpose flour
- 1/2 teaspoon ground cinnamon
- 2 tablespoons lemon juice
- 1/2 cup white sugar
- 1/2 cup all-purpose flour
- 1/2 cup butter or margarine
- Pastry for a 9-inch single crust pie
Line a 9-inch pie pan with the pastry and fill with sliced apples.
Preheat oven to 425 degrees.
Combine 1/2 cup sugar, 2 tablespoons flour and cinnamon. Pour over apples in crust. Sprinkle lemon juice on top.
Cut 1/2 cup sugar, 1/2 cup flour, and 1/2 cup butter or margarine together with two knives, or a pastry blender, and top pie with the mixture.
Take two 15-inch pieces of parchment paper and enclose pie; fold edges up 3 times. Place on a baking sheet.
Bake in preheated oven for 1 hour. Remove from oven, split parchment open and cool pie on wire rack. Do not open parchment while baking.
Serve warm or at room temperature.
First Published: November 1, 2007, 4:00 a.m.
