Ingredients1 h 25 m servings
- Line a 9-in. pie plate with bottom pastry; trim even with edge. In a mixing bowl, cream butter and sugar. Add the egg, egg yolk, pineapple juice and vanilla; mix well (mixture will appear curdled). Combine the flour, cinnamon, ginger and nutmeg; add to creamed mixture. Fill crust with apple slices. Top with the creamed mixture.
- Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. cut slits in top. Beat egg white; brush over pastry. Sprinkle with additional sugar.
- Bake at 350 degrees F for 55-60 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Refrigerate leftovers.
ReviewsRead all reviews 3
My family absolutely loved this pie! I made it for Thanksgiving and even the picky eater wanted a slice to take home. I highly recommend putting something under the pie because it bubbled over ...
I recently found this recipe in one of my cookbooks, it's exact! I ended up using the filling/sauce portion and splitting it between two pies and just adding more apples to make it not so saucy ...