Molasses Apple Pie
My dad got home from a trip this afternoon and he was nice enough to bring me a present….a magazine with a feature on pies. In my family, this is what we call a boomerang gift – something you give knowing it will come back to benefit you.
This pie is very straight forward and easy to make. And your nose will let you know when it is done.Enjoy!
This recipe contains pie crust, flour, butter, water, vanilla paste, almond extract, salt, cinnamon, , apples, sugar, molasses, cinnamon, nutmeg, lemon juice, cornstarch, butter
1 pie servings
Cook time: 1 hr
- Pie Crust:
- 300 grams flour
- 200 grams cold butter, cut into very small cubes
- 100 grams water
- 1 teaspoon vanilla paste
- 1/2 teaspoon almond extract
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- Apple Filling
- 3 cups sliced, peeled and cored apples (I used envy)
- 1/4 cup white sugar
- 1/4 cup molasses
- 1/2 teaspoon cinnamon
- 1/4 teaspoon grated nutmeg
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 tablespoon butter, cut into small pieces
- 1. Crust
- 2. Mix flour, salt and cinnamon in a medium bowl.
- 3. Add butter and with a fork (or fingers) break the butter up until you have a coarse meal of the mixture
- 4. Next add the water, vanilla and almond. Mix everything together until you can form a ball when squeezing the dough together.
- 5. Split the dough into two equal pieces, wrap in plastic and refrigerate for at least 30 minutes.
- 6. Filling
- 7. Mix apples, sugar, molasses, cinnamon, nutmeg, lemon juice and corn starch together
- 8. reserve butter
- 9. Assembly:
- 10. preheat the oven to 400° F
- 11. roll pie crust out into a disk large enough to line the pie pan and be about 1/4 inch thick
- 12. carefully transfer dough to the pan using a rolling-pin
- 13. add the apples from the filling, but do not pour the juices in the pie crust
- 14. place the small pieces of butter throughout the apples
- 15. roll out the second disk of pie dough and place on top of the pie
- 16. trim any excess dough away from the two crusts. Tuck the top crust under the bottom crust’s edges and crimp to seal the two pieces together
- 17. Brush the top of the pie with milk and sprinkle with sugar. Make 4 slits in the pie at the 12 o’clock, 3 o’clock, 6 o’clock and 9 o’clock positions.
- 18. Bake the pie at 400° F for 30 minutes on a cookie sheet. Turn the oven down to 375° F and bake for another 25 – 30 minutes. The pie will be golden brown and the juices from the inside should be boiling
- 19. Let pie cool before slicing