Fresh Deep-Dish Apple Pie
- 10 cups thin peeled apple slices
- 3/4 cup granulated sugar
- 1/3 cup firmly packed brown sugar
- 1/3 cup raisins
- 1/4 cup MINUTE Tapioca
- 1 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 1/2 cup water
- 2 Tbsp. butter or margarine
- 1 pkg. (15 oz.) ready-to-use refrigerated pie crusts (2 crusts)
- Preheat oven to 425F.
- Toss apples with sugars, raisins, tapioca, cinnamon, nutmeg and water; let stand 15 minutes.
- Spoon into 10-inch pie plate; dot with butter.
- Roll 1 of the pie crusts to 12-inch circle on lightly floured surface; place over filling.
- Seal and flute edge.
- Cut several slits in crust to allow steam to escape.
- Cut decorative shapes from remaining pie crust.
- Moisten with small amount of additional water; arrange on crust on pie.
- Bake 15 minutes.
- Reduce oven temperature to 350F.
- Bake an additional 45 minutes or until juices form bubbles that burst slowly.
- Serve warm.
apple slices, sugar, brown sugar, raisins, tapioca, ground cinnamon, ground nutmeg, water, butter, ready
Taken from www.kraftrecipes.com/recipes/-10913.aspx (may not work)