Green Valley Apple Pie
Posted by: Karen Thu, 3 Jun 2004, at 5:12 a.m.
9-inch Double Crust
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
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
Note: Use any tart green-skinned apple such as Granny Smith.
Makes One 9-inch Pie