Sautéed Apple Pie

Sautéed Apple Pie


January 22, 2009

adapted from the New York Times, 2001


2 Tbsp. butter

2 Tbsp. canola oil

5 lbs. apples (10-12), peeled, cored and sliced

1/2 cup sugar

1 tsp. cinnamon


1pastry for double crust pie cream, for brushing (optional) coarse sugar, for sprinkling (optional)

2In a large skillet, heat the butter and oil over medium-high heat. Add the apples, sprinkle with sugar and sauté, turning occasionally, about 10 minutes or until tender and lightly caramelized. Sprinkle with cinnamon. (If you don’t have a skillet large enough to hold all the apples, do this in two stages or in two skillets.) Spread apples on a platter or cookie sheet to cool.

3Preheat oven to 400F. Divide pastry in two slightly unequal halves; roll out the larger piece on a lightly floured surface and gently fit into the pie plate. Fill with cooled apples. Roll out the remaining pastry and cover the filling; seal, trim and crimp the edges. Cut several slits in top to allow steam to escape. (Or cut the pastry into strips and make lattice.)

4If you like, brush the top with cream and sprinkle with sugar. Bake for about 40 minutes, until golden.

5 Serve warm, at room temperature or cold.


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