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By cooking the Apples in the sauce it helps reduce that dome effect. |
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| 8 - 12 | Apples | ||
| 2/3 | Cup | Brown Sugar | |
| 1/8 | teaspoon | Salt | |
| 1 & 1/2 | TABLEspoon | Cornstarch | |
| 1/4 | teaspoon | Ground Cinnamon | |
| 1/8 | teaspoon | Nutmeg | |
| 1 & 1/2 | TABLEspoon | Butter | |
| 1/2 | teaspoon | Vanilla | |
| 1 | teaspoon | Water | |
| 2 | 9 inch | Pie Shells (unbaked) | |
| 1 | package | Frozen Strawberries | |
| 2 | teaspoon | Wilde's sTOOpid Cold Pepper Paste | |
| Sprinkle | Cinnamon Sugar |
| Peel, cut and de-seed apples ( after cleaning you should have about 2 1/2 pounds of apple ) Put about 2 pounds of apple in large sauce pan with butter and water. I completely mix dry ingredients with a fork before adding to the cooking apples. Add dry ingredients to the apples. Add vanilla. If using Pepper Paste add now After apples are cooking and have reduced add the remaining apples and cook for a short time. Preheat oven to 450. Put one pie shell in a nine inch pie pan, do not remove excess crust, it get used a little later. Pour apples into pie crust If you are using the strawberries add them to the top of the apples now. Put top pie crust on the pie and fold the top between the bottom crust and the pie pan, pinch the two crusts together, make 4 slits in top crust, sprinkle with cinnamon sugar. Bake in oven at 450 for 10 minutes, then reduce heat to 350 and bake for 45 to 60 minutes |