Sauteed Apple Pie #26

                                   Sauteed Apple Pie  (page 236)


4 Tbsp. unsalted butter

10-12 Granny Smith apples, peeled, cored and
sliced 1/2 inch thick

3/4 cup plus 1 Tbsp. sugar

1 tsp. ground cinnamon

pie crust pastry

1 Tbsp. heavy cream


1. Melt butter over medium-high heat in a large skillet, preferably not nonstick. (Apples will not caramelize as well in a nonstick pan.) Add apples, sprinkle with 3/4 cup sugar, and saute, turning apples, about 10 minutes, until tender and lightly caramelized. Fold in cinnamon. Spread cooked apples on a platter to cool.

2. Preheat oven to 400 degrees. Divide pastry into two unequal halves; roll out larger portion on a lightly floured board, and line pie pan. Spoon in cooled apples. Roll out remaining pastry, and cover pan; seal and crimp edges. 

3. Brush pastry with cream, and dust with remaining sugar. Bake about 40 minutes, until pastry is golden. Cool briefly, then serve with ice cream. Serves 8-12.

Comment: Not too sweet, just the right amount of cinnamon, and better than Marie Calendar's!