Recipe sent by CSA member Rachel Mckinstry
Not sure what to do with all those apples?! It’s the perfect time for some apple pie! Here is a delicious looking pie made from a combination of 2 recipes.
*Replace Pie Dough Crust in the filling recipe with the Pie Crust link provided.
Some Notes:
Use the same type of apple as they all cook at different rates.
I like to roll out the pie dough between two parchment paper pieces instead of a floured surface.
To avoid a soggy bottom, I add a layer of breadcrumbs or chopped nuts to the bottom crust before adding the filling.
If the top of the pie is baking faster than the bottom, cover with foil and continue to bake.
If the bottom is not baking:
move the pie to the bottom the oven rack without a baking sheet underneath (you may need to cover the top with foil here as well).
You can increase the heat towards the end of the baking process to help the bottom bake (this would require foil on top).
Don't worry about the filling; it is already baked and juicy enough to handle more heat.