2 prepared pie crusts for top and bottom layers.
- 8 cups sweet-tart apples (such as 4 Northern Spice or 6 Idareds)
- 1 tablespoon granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla
- 1/2 cup half-and-half
Preheat the oven to 425 degrees Fahrenheit.
In a large bowl, toss the apples with the sugar and flour. Add the vanilla and half-and-half. Set aside.
Moisten the edge of the bottom piecrust with a little water and fill the crust-lined pan with the apple filling. Place the top crust over the apples. Seal and crimp the edges. Cut eight small vents in the top crust by making small cuts in the dough with a paring knife. For a more elaborate presentation, cover with a lattice crust.
Bake for 10 minutes, reduce the temperature to 350 degrees, and bake 30 to 40 minutes, or until the crust is golden and the apples are tender when pierced with a wooden skewer. Cool and serve with vanilla ice cream or a slice of sharp cheddar cheese.
Northern Spice: Available October through March, primarily in the Northeast and Great Lakes region. Bright red over yellow skin, yellowish flesh, robust flavor -- slightly tart and juicy.
Idared: Available November to April, primarily in the East and Midwest. Bright red skin, white flesh with a juicy, rich, sweet flavor.
Crimp: To pinch or press two pastry edges together, sealing the dough while forming a decorative edge with fingers, fork or other utensil.
Plus, try these delicious sweet and savory easy apple recipes!