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Pies: Dutch Apple Pie with a Twist


November 24, 2010 by wcobserver

From Patty Baker

6 granny smith apples, peeled and quartered

1 c. sugar

2 T. flour

1 T. cinnamon

½ tsp. nutmeg

½ tsp. salt

1 c. sweetened condensed milk

2 prepared pie crusts

Peel, quarter, and thinly slice apples. Mix dry ingredients, toss with apples and set aside for 15-20 minutes. Using a quiche pan, spread apples over bottom crust even with the edge. Cut the other crust into strips and weave a lattice top over the apples. Seal the edges with a fork. Bake for 50-60 minutes at 425 degrees. After 45 minutes, remove the pie from the oven and slowly pour milk over entire pie until no more will “take”. Return to the oven until golden brown. The milk will scald.



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