Description
This is from an old Amy Vanderbilt cookbook I found at a church sale. My tweak is to use Earl Grey tea. My friends rave about my apple pie, but all I do is follow the recipe. Serve with sharp Cheddar cheese. Hope you enjoy!
Ingredients
- 1 (15 ounce) package pastry for 9-inch double-crust pie
- 1 cup white sugar
- 3 tablespoons strong brewed Earl Grey tea
- 2 tablespoons all-purpose flour
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- 4 cups peeled and sliced Granny Smith apples
- 2 tablespoons butter
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Line a 9-inch pie plate with 1 pie crust.
- Combine sugar
- tea
- flour
- lemon juice
- cinnamon
- ginger
- nutmeg
- and salt in a large bowl. Mix well.
- Spread a layer of apples over the pie crust. Sprinkle some of the sugar mixture on top. Repeat layers until the pie plate is full.
- Dot butter over the apples. Cover with second pie crust. Press edges together to seal; trim any excess. Poke holes in the top with a fork so steam can escape.
- Bake in the preheated oven until crust is golden brown
- 40 to 50 minutes. Cool completely before slicing.
Prep Time: 25 mins
Cook Time: 40 mins
Total Time: 1 hr 5 mins
Servings: 8