Green Valley Apple Pie
Posted by: Karen Thu, 3 Jun 2004, at 5:12 a.m.


CRUST
9-inch Double Crust

FILLING
6 cups sliced, peeled tart green cooking apples, (about 2 pounds or 6 medium)
1 cup granulated sugar
1/3 cup firmly packed brown sugar
3 tablespoons all-purpose flour
1 teaspoon cinnamon
3 tablespoons butter or margarine, softened

DECORATIONS
Reserved dough
2 tablespoons water, divided
2 drops red food color
2 drops green food color

For crust, Roll and press bottom crust into 9-inch pie plate. Do not bake. Reserve dough scraps. Heat oven to 425ºF.

For filling, combine apples, granulated sugar, brown sugar, flour, cinnamon and butter in large bowl. Toss to coat. Spoon into unbaked pie crust. Moisten pastry edge with water.

Roll top crust same as bottom. Lift onto filled pie. Trim 1/2 inch beyond edge of pie plate. Fold top edge under bottom crust. Flute.

For decorations, roll out reserved dough. Divide in half. Pour 1 tablespoon water into each of 2 cake pans or pie plates. Add red food color to one and green food color to the other. Stir until blended. Dip one half of dough in red mixture and other half in green mixture. Place each on separate sheets of waxed paper. Cut out 1-inch circles with floured cutter. Cut vent in top crust to resemble branches of apple tree. Lift red circles with knife and place on branches. Decorate with leaves cut from part of green circles.

Bake at 425ºF for 10 minutes. REDUCE OVEN TEMPERATURE TO 325ºF. Cover edge with foil, if necessary, to prevent over browning. Bake 40 minutes or until filling in center is bubbly and crust is golden brown. Cool to room temperature before serving.

Note: Use any tart green-skinned apple such as Granny Smith.

Makes One 9-inch Pie
8 Servings