This is a great way to enjoy the full flavor of autumn apples. It’s a snap to make – a bit like baked, caramelized apples simply cradled in a bottom crust.
- 8-9 cups of peeled, cored, and quartered apples
- 1 cup sugar
- 4 Tbsp all purpose flour
- 1 tsp salt
- 1 10” unbaked pie crust
- 1/3cup light cream
- ¼ cup whole milk
Preheat oven to 375 degrees. Pile the prepared apples into a large mixing bowl. Stir the sugar, flour and salt together in a small bowl. Add to the bowl of apples and toss well to evenly coat all of the apples. Arrange the piecrust inside a sturdy pie plate and pile the seasoned apples inside (they should mound up fairly high but, they’ll sink as they cook). Combine the cream and milk and pour this over the apples. Place in the oven to bake 1 ½ hours or until the apples are soft. Tent with foil for the first half hour of baking – then remove. Once finished baking, remove from the oven and allow to cool for at least 15 minutes before slicing and serving. Serve warm slices topped with a scoop of vanilla ice cream.