This a very tasty pie from the ‘olden’ days.
- 10 cups of Granny Smith apples, cored and thinly sliced
- 2 tbsp. fresh lemon juice
- 1 12 0z. jar of apricot preserves
- 2/3 cup sugar
- 1/4 cup Calvados
- 3 tbsp. butter
- 1 tbsp. grated lemon peel
- 1/4 tsp. nutmeg
- 1/4 tsp. cinnamon
- 1/4 cup golden raisins (optional)
- 1 unbaked 9 inch pastry shell
In a small bowl, combine 2 cups of the sliced apples with lemon juice and toss – set aside.
Place remaining apples in a medium saucepan, along with the apricot preserves, 1/3 cup sugar, Calvados, butter, lemon zest, spices and raisins (optional). Bring to a boil, stirring constantly then reduce to a simmer and cook, uncovered, for approximately 30 minutes (should be applesauce consistency). Cool for 30 – 35 minutes.
Preheat oven to 375 degrees. Pour warm applesauce into pie shell. With the remaining 2 cups of apple slices, arrange attractively on top and sprinkle with 3 tbsp. sugar.
Bake for 25 minutes or until pastry turns golden brown and the slices are tender and glazed. Remove to a cooling rack.
In a small saucepan, heat remaining apricot preserves with the balance of the sugar, stirring until the preserves are melted. Remove from the heat and brush the tops of the apples.
Serve warm with cinnamon flavoured whipped cream or cinnamon ice cream (vanilla if you can’t buy the cinnamon ice ceam).
In a word…..YUM!
