Sweet Brown Sugar Apple Pie


1 Premade Double Crust Pie Pastry

7 Cups Of Chopped Skinless Minnesota Honeycrisp Apples

2 Teaspoons Of Fresh Squeezed Lemon Juice

3 Tablespoons Of White All Purpose Baking Flour

1 1/2 Cups Of Firmly Packed C&H Dark Brown Sugar

1 Teaspoon Of Freshly Ground Cinnamon

1/2 Teaspoon Of Freshly Ground Nutmeg

1 Pinch Of Ground Cloves

1/4 Teaspoon Of Fine Ground Table Salt

1/8 Cup Of Cold Margarine

1 Teaspoon Of Hawaiian Vanilla Extract

1 Large Fresh Beaten Whole Egg

1 Tablespoon Of Powdered Sugar


Nutritional Information:

Serving Size 8

597 Calories Per Serving

18 Grams Of Fat


Preparation Instructions:

I would like to thank Arnold of New Orleans, Louisiana for mailing us this pleasing sweet brown sugar apple pie recipe.

To get the recipe rolling, please take out a nine inch pie dish, and then firmly line it with your premade pie pastry bottom. Next preheat your oven to 350 degrees Fahrenheit, or 175 degrees Celsius.

Moving along, next take out a large heavy bottom saucepan, and then add in the chopped skinless Minnesota Honeycrisp apples, fresh squeezed lemon juice, white all purpose baking flour, firmly packed dark brown sugar, freshly ground cinnamon, freshly ground nutmeg, ground cloves, fine ground table salt, and vanilla extract. Briskly stir up all of these ingredients, and then heat them over medium high heat. Once the brown sugar melts completely and starts to boil, back the heat down to low, then let the apples simmer in the syrup for roughly ten minutes. Once your fruit is tender and juicy, remove the saucepan from the stove, and let the pie filling cool down for half an hour. A

fter it has sufficiently cooled, spoon it all into the pie pan, then top it off with clumps of cold margarine. You should now firmly place the pastry top on the pie, then flute and bind all the edges together. Next make small cuts in the top of the pie crust so that it can breath, then glaze it's surface with the beaten whole egg, and powdered sugar.

Slide the pie dish into the oven, and bake it for forty minutes, or until the outside pastry shell it golden brown.