December 28, 2012
Author: Lois Brenner
Ingredients:
Filling:
12 large Granny Smith or Pippin apples, peeled, sliced 1/3″
3/4 cup brown sugar 1/2 cup white sugar
1/3 cup bisquick
1 heaping tsp cinnamon, 1 tsp nutmeg (fresh grated)
1/2 tsp salt
2 Tablespoons each lemon and orange juice
1/4 cup good cognac
3-4 Tablespoons unsalted butter
Crust:
2 cups flour or Bisquick
1/2 tsp salt
3/4 cup unsalted butter
1/3 cup vegetable shortening
Preparation:
Mix apples slices with filling ingredients. Add juices and cognac last, mixing well.
Stir flour and salt together. Cut in shortening and butter. Add just enough water to make soft dough. Can use food processor, do not over mix.
Roll out crust, flute edges to seal 10″X14″X2″ pan. Sprinkle with granulated sugar, make slits in pie to allow steam to escape. FIlling should be bubbling when the pie is done!
Bake at 425 degrees for 20 minutes, then at 350 degrees for 30 minutes, till crust is brown, apples juicy. Cover with foil tent if top becomes to brown.
Serves 10