It’s no secret that we love apples here in the Georgia Mountains. It’s also no secret that apple pie, the all-American Dessert is famous in these parts. With all the many orchards like Mercier Orchards in Blue Ridge, Hillcrest Orchards or BJ Reece Orchards both in Ellijay have incredible crops of apples.
For the base recipe, we relied on our friends at Betty Crocker to help us with and then we added a little extra to make it our very own Georgia Mountain Style. Let us know what you think!
2 tablespoons butter or margarine SAVE $
Heat oven to 425ºF. Prepare Double-Crust Pastry.
Mix sugar, flour, cinnamon, nutmeg and salt in large bowl. Stir in apples. Turn into pastry-lined pie plate. Dot with butter. Trim overhanging edge of pastry 1/2 inch from rim of plate.
Roll other round of pastry. Fold into fourths and cut slits so steam can escape. Unfold top pastry over filling; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired. Cover edge with 3-inch strip of aluminum foil to prevent excessive browning. Remove foil during last 15 minutes of baking.
Bake 40 to 50 minutes or until crust is brown but after 20 minutes of baking, pull the pie out & stripe the top of the crust with caramel sauce. Cook another 20 minutes or until the juice begins to bubble through slits in crust. Serve warm if desired. Ice-cream is also a favorite topper!
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