Thursday, March 26, 2009

Cast Iron Apple Pie, for zombies who hate that uncooked dough on the bottom

I spent years not making apple pie cause I knew my oven would cook the top too quickly and leave the gummy dough on the bottom. Then one day I was all out of aluminium pie tins and most of my neighbors were out, so i went through all my pots and pans trying to find something that i could cook a pie in. I decided the cast iron would surely burn the pie, but I took a risk. The result, I had a pie that was golden top and bottom, a first!
2 round fridge pie crust
6 granny smith apples
3/4 brown sugar
1 1/2 tbsp cin.
2 tbsp flour
2 tbsp butter
Peel and thinly slice apples, place in bowl mix in sugar, cin., and flour. cover bottom of pie with 1 crust, fill with apple mix, dab with bits of butter, cover with second crust, and seal well, tuck in dough as much as possible. Cut a few air vents on top, and if you want cover in egg wash and sprinkle with sugar. (though ive never cared for either, i prefer the rustic look of the unglazed pie) Bake at 400 for around 45 minutes. Serve with ice cream. Think about using something other than vanilla, like chocolate of caramel ice cream. Or if you're more adventurous strawberry.

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