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Marks On My Memory Apple Pie Filling

Peel, core, and slice apples into 1/4" thick slices. Toss to coat with cornstarch. Set aside. In a large skillet or pan, melt butter over medium heat. Add brown sugar, cinnamon, ginger, nutmeg, cardamom and salt, stir to combine. Add apples and bourbon, if using, to the pan. Cook the apples until soften slightly, about 5 minutes. Remove from heat and set aside. In a 9" baking dish, blind bake bott. . .

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Servings: 8

Prep Time: 00:30

Cook Time: 01:00

Main Ingredients

6 apples (recommend a variety of granny smith, jonagold, and honeycrisp)

1 tsp ​1 tbsp + cornstarch or clearjel

4 tbsp butter

1/3 cup packed brown sugar

1 tsp ground cinnamon

1/8 tsp ground ginger

1/8 tsp ground nutmeg

1/8 tsp ground cardamom

pinch kosher salt

1/4 cup bourbon, optional

granulated sugar, for decoration

Preparation

1Peel, core, and slice apples into 1/4" thick slices. Toss to coat with cornstarch. Set aside.

2In a large skillet or pan, melt butter over medium heat. Add brown sugar, cinnamon, ginger, nutmeg, cardamom and salt, stir to combine. Add apples and bourbon, if using, to the pan. Cook the apples until soften slightly, about 5 minutes. Remove from heat and set aside.

3In a 9" baking dish, blind bake bottom crust at 350F for 8 minutes. Use a fork to prick the bottom and sides of crust before placing in the oven. See Shortcrust Pastry recipe for crust.

4Remove bottom crust from oven. Using a spoon, place apples on top of bottom crust.

5Cover pie with a second, top crust. You can use a cookie cutter and layer pieces to make a top crust or simply cut air vent slits in a top crust. Sprinkle with granulated sugar.

6Bake pie at 350F for an additional 40-45 minutes until top crust is golden brown.

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