Apple-Dapple Pie

Name: Apple-Dapple Pie
Yield: makes two 9-inch pies
Ingredients: 1 recipe Plain Pie Pastry (page 17) or Vinegar Pie Crust (page 19), prebaked; 3 eggs; 2 cups sugar; 1 1/2 cups light vegetable oil; 1 teaspoon vanilla extract; 3 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon ground cinnamon; 1 teaspoon salt; 3 cups diced apples; 1 cup chopped raw or toasted nuts; 1/2 cup unsalted butter, melted; 1 cup brown sugar; 1/4 cup milk

January 24, 2012

This moist and crumbly pie has a consistency almost like a coffee cake. As a result, unlike most pies, it’s safe to cut into this one when it’s slightly warm. As with all prebaked pastry crusts, it’s important to cover the edges with foil or crust shields while the filling bakes, so it doesn’t burn. Walnuts, almonds, or pecans work nicely with this pie.

Recipe notes

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