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Makes one pie, about 8 to 10 slices
If the pastry is ready, preheat oven to 350° F./176° C.
If you don’t use RediCrust pie crust, here is a recipe for Pie Crust.
8 to 10 large, tart apples sliced thin
1 tsp. light molasses (optional)
About 10 tiny bits of sharp cheddar cheese (also optional)
Mix together:
1 cup sugar
1 tbs. flour
1½ tbs. ground cinnamon (more if you like)
½ tsp. nutmeg
1. Peel and core the apples, slicing them thin. Use lots; the more the better. A really good pie plate is deep and wide.
2. Put a piecrust on the bottom of a large, deep pie plate.
3. Add about two tbs. full of the sugar mix, then add half the apples.
4. Add half the remaining sugar mix and the rest of the apples, then the rest of the sugar mix on top.
5. Drip the molasses into the center of the pie and distribute the cheese bits around the area (if you haven’t eaten them all).
6. Cover with the second crust, mash the edges and prick holes in the top.
7. Place in the oven on a pan or baking sheet – it’s going to overflow and make a mess.
8. Bake for about one hour.
We tried this with German Melasse, and it tasted strange. It works just fine without the molasses and cheese; that’s just what makes it special.
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