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Apple Pie

Apple Pie

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4 or 5 large tart apples (Granny Smiths are nice)
3/4 cup150 g sugar
1 1/2 tablespoons1 1/2 tablespoons flour
3/4 teaspoon3/4 teaspoon cinnamon
Dash salt
1 1/2 teaspoons1 1/2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
Pastry for two-crust pie

Pare, core and thinly slice the apples. Preheat oven to 425 degrees F220 degrees C. In a mixing bowl, combine the sugar, flour, cinnamon and salt. Add vanilla and mix well. Fit one pie crust into a 9 inches23 cm pie plate; trim crust to approximate size of pie plate. Layer half of the apple slices into the crust. Sprinkle with half the sugar mixture. Repeat apples and sugar mixture. Cover with top crust, trim to 1/2 inch1 cm larger than plate and fold excess under bottom crust. Flute edge and cut several slits in top crust. Bake 45 to 50 minutes, covering the edge with a strip of foil during the last 15 minutes to prevent excess browning.

Serves 8


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