Originally Posted by twk001
i am in charge of making a deep dish apple pie/crips sort of thing for a family reunion tomorrow. i would LOVE to use canned pie filling as all the peeling and slicing involved would be a ton of work. i have a disposable foil pan that is about 24 inches by 10 inches. doesn't need to be full.
does anybody have ideas about using the canned pie filling? is it even feasible to use half can/half fresh apples??? thoughts please!!!!
Sorry,nothing for canned apples, but I can share with you a recipe that I always get great compliments. And it doesn't take that many apples. (I usually make it in a 7x11).
Mix into crumbly mixture
1 cup out meal
1/2 cup butter (softened)
1 cup brown sugar
1 tsp cinnamon
Slice and peel 5 cups of apples (or so I find this to be rather a lot, I have a 4 cup measuring cup that I fill heaping and it is plenty for my little 7x11)
Boil together, constantly stirring, until clear
1 cup granulated sugar
1 cup water
1 tsp vanilla
2 Tbsp corn starch
Place half of the crumbly mixture in the bottom of the 7x11 pan, put apples on top, then pour on sugar mixture, followed by the rest of the crumbly mixture. Bake at 350 degrees for 1 hour.
For such a big pan/group you could time and half the recipe or double it, depending on how much work you want to do. (Then when you back it check to make sure the apples get tender (translucent) and the crumbs get brown).