Paula’s Apple Pie

Yesterday I picked up a 20 pound box of Gala and Fuji apples from Jamie (see this post). The apples are crunchy and juicy and great for eating, but I also plan to use them in this fantastic apple pie recipe sent to me by my friend, Paula. I have tasted it but not yet baked one myself and I can tell you, it is wonderful. Instead of slicing the apples, they are grated, giving the filling a luscious smooth apple consistency. The recipe won Paula first prize (judged by John Bishop) for best apple dessert baked with apples from the bountiful trees of a neighbour who shares her crop this way.Paula’s Apple Pie (With special thanks to her mother!)

For a 15-inch flan pan, or 2 8-inch flan pans.

Crumble in Cuisinart:
1/2 lb. butter
2 c. flour
2 T. sugar
2 T.vinegar

Press into pan.

Spread on crust:
6 cups shredded yellow Delicious apples (or Wolf River apples from the Roskams-Hieter garden!)
1 c. sugar
4 T. flour
1 1/2 t. cinnamon

Make sure there is enough apple mixture to evenly fill the crust. Bake 1 hour at 450 degrees. When almost cool, cover with melted apricot jam (Smuckers does the job). Guava jelly is another option if you seek something less sweet and more exotic!

BON APPETIT!

Almond crust alternative:

Blend in Cuisinart:
1/2 c. slivered almonds
2 c. flour
2 T. sugar

Add 14 T. butter, and blend well. Then add 1/2 t. almond extract, mixed with 1 1/2 – 2 T. cold water, and blend. Press dough into pan.