Late Summer Apple Pie

This perfect dessert dish is incredible hot on the oven, warmed and topped with frozen treats or whipped topping, or sliced cold and served that has a glass of milk. This delicious apple pie commences with fresh, ripe, Braeburn apples coupled with fresh lemon juice for bite, apple butter for smoothness, and also a touch of honey and vanilla with regard to added sweet. The filling is dropped in to a crunchy whole-wheat and oatmeal crust.

Topped that has a second crust and baked before the crust is golden brown along with the filling is hot and bubbly. An excellent pie with the winter holidays, this is the great dessert for making year round. Late summer apple pie is fantastic for brunch, picnics, night time snacks or as a possible elegant finish to some gourmet meal.

Cooks Notes: If you can't locate Braeburn apples, make use of your favorite sweet, slightly tart apple variety. 1. Place all crust ingredients within the refrigerator for one hour. 2. Add flour, oatmeal and salt to medium bowl. 3. Add using apple cider vinegar and water to small bowl. 4. Cut organic olive oil and butter into flour mixture using pastry blender.

Stop when mixture resembles small pea size balls of dough. 5. Drizzle vinegar and water mixture into dough. Toss dough with fork prior to the entire dough is evenly moist. 6. Form dough into two even size dough balls, 1 slightly greater than the other. 7. Press both dough balls into 6-inch disks. Wrap at plastic wrap.

Place in refrigerator 60 minutes, nearly overnight. 8. Remove dough through the refrigerator, unwrap, and set between two sheets of fresh plastic wrap. Roll the bigger disk to a 12-inch circle. 9. Place the rolled dough to the pie plate, by removing top plastic wrap and inverting it in a glass pie plate.

10. Repeat rolling process for second dough disk. Place on flat work surface and refrigerate later. 12. Add apple slices and flour to large mixing bowl. 13. In separate bowl, add apple butter, fresh lemon juice, salt, honey and vanilla. Stir to mix and then help to increase apple mixture. Toss with apple mixture until apples are coated.

14. Spoon the apples to the pie crust. Spread evenly and press down gently. 15. Remove top crust from refrigerator and set over pie filling. Trim seal and crimp edges. 16. Use a small sharp knife to reduce several slits within the top of pie for steam to emerge from. 17. Bake a quarter-hour. 19. Bake a different 45 minutes until crust is golden brown and filling bubbly.

20. Allow cooling for 60 minutes before slicing. An incredible apple pie that may be certain to please any crowd. Log in or Create Account to publish a comment. Publisher: Brandy Summers This recipe shows you how for making delicious little mini apple pies that happen to be super easy to generate. All you need are refrigerator biscuits and apple pie filling for making this tasty dessert.



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