![]() Make Filling: Make the filling by combining the apples, butter, lemon juice, brown sugar, flour, and cinnamon in a large bowl. Pour the apple pie filling into the pie shell. Preheat Oven: Turn down the oven heat to 375☏. Let chilled dough sit on counter to soften slightly, about 10 minutes, before rolling. Adjust oven rack to lower-middle position and heat oven to 350 degrees. Then add the sour cream, sugar, brown sugar, flour, cinnamon, nutmeg, and lemon juice. Let sit at room temperature for at least 1 hour or up to 2 hours. Melt the butter, and mix it into the prepared apples. ![]() NOTE: Just a quick mention that in the video I stated the oven temperature to be 350 degrees and I meant to say 375. Wash, core, peel, and thinly slice the apples, adding them to a large bowl. Place pie dish on a large enough baking sheet covered with parchment paper and bake for 20 minutes. Place the pie plate on a foiled lined baking sheet and set aside.ģ) To make the topping, add all the topping ingredients to a bowl and using a pastry cutter cut the butter in the dry ingredients until the mixture resembles coarse crumbs.Ĥ) To assemble the pie, gently gather handfuls of the apple mixture with your hands and squeeze out any excess moisture and place them in the prepared pie crust (discard all the liquid) then top with the coarse topping, pop it the oven (I like to bake my pies on the lower third rack in the oven) and bake for 45 minutes to an hour or until deeply golden brown. To make the crumble topping, combine the flour, brown sugar, cinnamon, and butter cubes in a bowl and use a fork, pastry cutter, or your hands to combine until thick and crumbly. 1) In a large bowl, toss together the apples with the sugar, lemon juice, flour, cinnamon, and vanilla and set aside for 15 minutes.Ģ) Preheat your oven to 375 degrees, brush the surface of the pie crust with a beaten egg. 1 pie crust for 9-inch pie (refrigerated or homemade) 2 cans (21 oz each) Duncan Hines® Wilderness® More Fruit Apple Pie Filling & Topping.
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