Do you ever remember your grandmother making pie squares? If you do, this recipe is sure to take you back in time. If not, start a new (old) tradition at your house. Make this deep dish apple pie in a 13 x 9-inch cake pan and serve pie squares. This is an old family recipe handed down through the generations. Try it; you'll like it. Pastry, Granny Smith apples, sugar, cinnamon; is your mouth watering yet? Use your favorite pastry recipe or try the Hot Water Pie Crust recipe below.
GRANDMA'S DEEP DISH APPLE PIE IN A CAKE PAN
An old family handed down recipe.
Preheat oven to 425 degrees.
Pastry for 10-inch two crust pie. See the hot water pie crust recipe below or use your favorite recipe.
Line a 13 x 9-inch baking pan with pie crust dough trimming to 1/2-inch overhang. Set aside.
1 1/4 cups sugar
6 tbsp all-purpose flour
1 tbsp ground cinnamon
12 cups thinly sliced, peeled Granny Smith apples
1/2 stick butter
1 tbsp milk
1 tbsp sugar
1/2 tsp ground cinnamon
To prepare filling: Combine sugar, flour, and cinnamon in a small bowl.Put apples in a large bowl and pour the sugar mixture over the apples; toss well to mix. Layer half the apple mixture over the dough in the baking pan. Dot apples with half the butter. Top butter with the other half of the apple mixture and dot with remaining butter. Top with another sheet of pie dough. Crimp edges of the two pastry sheets to seal. Cut some small slits for air to escape during baking.
To prepare topping: Brush the pastry top with the milk. Combine the sugar and cinnamon. Sprinkle mixture over the milk.
Bake at 425 degrees for 15 minutes.Lower oven temperature to 350 degrees and bake another 35 to 40 minutes until bubbly and browned.
Note: May be made in a 10-inch deep dish pie pan if you wish the conventional shaped pie.
HOT WATER PIE CRUST
An old Indiana recipe.
3 cups all-purpose flour
1 cup lard (softened to room temperature)
1/2 cup boiling water
1 tsp salt
Mix all ingredients together with a spoon. Rut into refrigerator until cool. Roll out to make 3 single pie crusts. May be kept in freezer until needed.
Note: If you no longer use lard, this can be made with an equal amount of shortening.