Deep-dish apple pie
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Deep-dish apple pie
  Apple    Pie  
Last updated 6/12/2012 12:59:39 AM. Recipe ID 22649. Report a problem with this recipe.
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      Title: Deep-dish apple pie
 Categories: E.
      Yield: 4 Servings
 
      3 tb Butter
      2 lb Granny Smith Apples, sliced
      2 lb Mclntosh Apples, sliced
    1/2 c  Sugar
    1/2 c  Light brown sugar
           Juice of one lemon
      2 tb Flour
        pn Nutmeg
      1 ts Cinnamon
      1 c  Pecan pieces
      1    Recipe pie dough, recipe
           Follows
      4 oz Wisconsin Sharp Cheddar
           Cheese, grated
      8    Scoops of Vanilla Bean Ice
           Cream
 
  Preheat the oven to 350 degrees F. In a large sauté pan, melt the
  butter. Add the apples and sauté for 2 minutes. Add the sugars, lemon
  juice and flour. Continue to sauté for 2 minutes. Season the apples
  with nutmeg, cinnamon, and salt. Mix thoroughly and remove from the
  heat. Cool the mixture. Cut the dough into 2 halves. Lightly dust the
  surface with flour. Roll out each half of dough to 12 inches in
  diameter and about 1/8-inch thick. Fold one circle of dough in
  fourths. Carefully lift the dough and place in a 10-inch deep dish
  pie pan. Unfold the pie dough and spoon the apples into the pie
  shell. Place the second round of dough over the apples. Using a sharp
  knife, cut away the excess dough. Using your fingers, crimp the edges
  of the pie firmly to seal the dough completely. With the same sharp
  knife, make three slits, about 4 inches long and 2 inches apart,
  across the pie dough. Place the pie in the oven and bake for 45
  minutes. Remove the pie from the oven and sprinkle the cheese over
  the top. Return the pie to the oven and continue to cook for 8
  minutes, or until the cheese is bubbly. Serve warm with vanilla ice
  cream.
  
  Yield: 8 servings
  




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Recipe ID 22649 (Apr 03, 2005)

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