95 PAULA DEEN’S BEST CAKES & PIES
Basic Piecrust (recipe on page 11)
6 medium Granny Smith apples,
peeled, cored, and thinly sliced
2 Pink Lady apples, peeled, cored,
and thinly sliced
1½ cups granulated sugar, divided
¼ cup cornstarch
2 teaspoons ground cinnamon,
divided
½ teaspoon ground nutmeg
1⁄8 teaspoon ground cloves
1½ cups all-purpose fl our
½ cup fi rmly packed light brown
sugar
½ cup chopped pecans
¼ teaspoon salt
½ cup butter, melted- Preheat oven to 350°.
- On a lightly fl oured surface, roll Basic
Piecrust into a 12-inch circle. Transfer
to a 9-inch deep-dish pie plate, pressing
into bottom and up sides. Fold edges
under, and crimp as desired. Top with
a piece of parchment paper, letting ends
extend over edges of plate. Add pie
weights.
3. Bake for 15 minutes. Carefully remove
paper and weights. Let cool completely
on a wire rack. Leave oven on.
4. Meanwhile, in a large bowl, stir
together apples and 1 cup granulated
sugar. Let stand for 1 hour. Strain apples,
discarding liquid.
5. In a small bowl, whisk together ¼ cup
granulated sugar, cornstarch, 1 teaspoon
cinnamon, nutmeg, and cloves. Stir
sugar mixture into apples. Spoon apple
mixture into prepared crust.
6. In a medium bowl, whisk together
fl our, brown sugar, pecans, salt,
remaining ¼ cup granulated sugar, and
remaining 1 teaspoon cinnamon; stir in
melted butter until crumbly. Sprinkle
onto apples.
7. Bake until top is golden brown,
45 to 55 minutes. Let cool completely
on a wire rack before serving. Cover and
refrigerate for up to 3 days.
Apple Crumb Pie
Makes 1 (9-inch) deep-dish pie- Bakinğ TiǙ -
Choose apples that are fi rm, smooth-skinned, and wrinkle-free.
They should smell fresh with no musty odor. Apples ripen
faster at room temperature than when refrigerated, so get
them in the fridge to keep them longer; use within two weeks.