SAN DIEGO (CBS 8) - This is an apple pie recipe that I think you will find easy and delicious. Since I will be making an apple pie this week for a coworker's birthday, I thought I would share the recipe.
And yes, it's the simple version, meaning while I like to make my own crust, it is perfectly fine to use a store-bought crust (preferably Pillsbury.) That's what I use in a pinch, and in my opinion it tastes very good. This pie is great served warm with vanilla ice cream or room temperature. I hope you enjoy it!
4 to 5 Granny Smith apples, peeled, cored, thinly sliced
1 to 2 tsp. Fruit Fresh or 1 tbsp. fresh lemon juice
1 cup sugar
1 tbsp. +1 tsp. apple or pumpkin pie spice mix
1/2 tsp. salt
3 tbsp. corn starch
2 tsp. vanilla extract
Two nine-inch pie crusts, store-bought or homemade
1 cup caramel ice cream topping, divided
2 tbsp. cream
One 9-inch deep dish pie plate
Preheat oven to 375 degrees.
Bring refrigerated pie crust to room temperature and place one of the pie crusts in the bottom of the pie plate. Place in the fridge to keep cold.
Place sliced apples in a large bowl. Sprinkle Fruit Fresh or lemon juice over apples and gently toss to coat.
In a small bowl combine sugar, spice mix, salt and corn starch and stir to combine, then sprinkle over apples and toss to evenly coat apple slices. Remove pie shell from fridge and pour apple mixture into pie crust. Drizzle about one third of the caramel topping over the apples and place remaining crust on top of apples. Gently pinch both edges together to seal and fold any overlap dough underneath. Gently press with a fork or flute with fingertips for a decorative edge. Brush the top of the pie with the cream, sprinkle with sanding sugar and use a paring knife cut five or six slits into top of pie crust for ventilation.
Place pie on a baking sheet to catch any spills while baking. Place in 375 degree preheated oven. Bake for up to one hour. Once the top and edges have browned sufficiently, use a piece of foil to loosely cover the top and edges of the pie and continue cooking until done (this can take up to an hour.)
Remove from oven and let cool for 45 minutes before serving. Serve warm with scoops of vanilla ice cream and drizzle with remaining caramel sauce.
A male east African black rhino that was once a resident of San Diego Zoo Safari Park has made quite a journey to help promote breeding of the critically endangered black rhino
Write something in ink and you'd better be prepared to live with it for a long time. In Monday’s Zevely Zone, Jeff's in South Park to get acquainted with a famous tattoo artist named Turk and his needle.
Hundreds of San Diegans are getting ready to take part in the 2018 Walk to End Alzheimer's in Escondido.
The Ovarian Cancer Alliance of San Diego’s goal is to bring awareness to the symptoms and risk factors for ovarian cancer to medical students and women in the community through two programs.
The San Diego Humane Society’s Emergency Response Team left San Diego on Sunday morning. They’re heading to the East Coast to help animals impacted by Hurricane Florence.
The deployment of paramedics to San Diego Central Jail on a Saturday morning went from routine to life-threatening in a matter of minutes, according to a San Diego Fire-Rescue dispatch records related to the death of Earl McNeil.
A well known restaurant in Seaport Village opened by a former San Diego television personality is closing this weekend.
Each week, the News 8 Crimefighters help authorities in looking for fugitives in San Diego. This week’s fugitive is: Guillermo Tejeda