Apple Pie

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Prep. Time: 20 mins. Cook Time: 40 mins. Preheat oven: 350 degrees Makes 10 servings.

1-10 oz. jar of Sorrell Ridge Apricot or Peach
8 to 10 tart cooking apples that have been peeled, cored and cut into 3/4" thick slices
3 tablespoons margarine
1/4 cup of all-purpose flour
2 teaspoons of cinnamon

Related Recipe: Basic Pie Crust from Sorrell Ridge Recipe Collection

Use our basic pie crust recipe (like provided above) or a pre-made pie crust of your choice. You will need 2 pastry rounds for this recipe.

Crust
Line a 9" Pyrex pie pan with one round of pastry for the bottom crust. The bottom crust must be pre-baked. Prick the bottom and side of the pastry all over with a fork and then bake for 12 to 15 minutes until golden. Remove from oven and let cool a bit before filling. Keep your other pastry round chilled in the refrigerator until needed.

Filling
Melt the margarine over a low heat on the stove top in a soup pot or Dutch Oven large enough to hold all the apples. When melted, add in all the apple slices, the full jar of Sorrell Ridge and the cinnamon and toss to coat the apples while continuing to cook over the low heat. Cook for two minutes, tossing constantly to prevent burning. Remove from the stove. The apples will still be very firm.

With the Sifter, slowly, sift the 1/4 cup of flour into the apples, stopping two or three times to toss the flour into the apple slices with two large spoons. This gently process of adding the flour will prevent lumps from forming. The filling is done.

Pile the apples high into the baked pie crust. Cover the filled crust with the raw pastry round. Pull the dough over the edge of the pie pan and pinch all around to form a fluted edge. Cut five or six slots into the top pastry before baking. Bake in your 350 degree oven for about 40 minutes until golden brown.