Autumn is such a cozy time of year. I love watching the Canada geese fly overhead listening to their familiar honking as they encourage one another on. The fields of corn and soy beans are brown and ready for the harvesters. My gardens are prepared for their white, winter blankets until I can once again be in them next spring… when the days are longer and the sun is shining warmly down on me. Apple tree branches are weighed down heavily with their radiant fruit…. and that means pie! These are just a few of my favorite things…
Apples and fall just go hand in hand. My house is filled with wonderful aromas as my cook stove keeps us warm.. I love its woody smell. Scents of autumns comfort foods drifting through the house… hearty vegetable soup and of course… apple pie!
Yesterday I share the how-to can apple pie filling without a thickener and promised my friend Lesa’s recipe… here it is!
Lesa’s Yummy Apple Pie
This recipe makes 1 deep dish apple pie.
1 2-quart jar or 2- 1 quart jars of Lesa’s canned apple pie filling
1 c white sugar
1/3 c all-purpose flour
1/2 tsp. salt
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. cloves
OR 1 1/2 tsp. of Penzeigs Apple Pie Seasoning in exchange for the cinnamon, nutmeg and cloves
2- 9″ prepared pie crusts for a deep dish pie plate
milk to brush crust
Combine in a separate bowl and mix well:
1/4 c sugar
1/4 tsp. cinnamon
1. Mix first six dry ingredients together in a large bowl.
2. Drain liquid from the canned apples; add apples to the dry mixture, mix well.
3. Pour apple/flour mixture into the prepared pie crust; top with other crust and vent; brush the top of the crust with milk and sprinkle with the cinnamon-sugar.
Bake in a preheated 350 degree oven for 40-45 minutes, or until crust is golden and apples are bubbly.
Thanks to my good friend Lesa for sharing her yummy apple pie recipe with all of us here at For Dragonflies And Me.