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country time pine-apple deep dish pie

(1 rating)
jklmno avatar
Recipe by
Linda McCormick
@jklmno
Yes, MI

Cooking with Country Time Lemonade is one of my personal baking secrets. This pie is tart sweet and a delightful change in baking an apple pie. Stays moist and delicious while not drying out during baking. I hate a dry apple pie or one that turns into applesauce. Refrigerate left overs and this recipe is great with ice cream, whip cream, cool whip or as is. Hope you love this as much as my family does. Included is my reliable crust recipe which I use for pot pies as well. Maybe not picture perfect every time but delicious, flaky and always eaten.

(1 rating)
yield 9 ample servings or more
prep time 40 Min
cook time 1 Hr
method Bake

Ingredients For country time pine-apple deep dish pie

  • PIE FILLING
  • 1 can
    20 oz. crushed pineapple in100% pineapple juice undrained
  • 8 c
    pink lady apples peeled and sliced
  • 1/2 c
    country time (dry powder) lemonade mix
  • 1/2 c
    sugar
  • 1 tsp
    cinnamon
  • 3 Tbsp
    melted butter
  • 6 Tbsp
    flour
  • 1
    deep dish pie crust - your own or recipe follows
  • DEEP DISH PIE CRUST - EASY PRESS IN FLAKY CRUST.
  • 3-1/2 c
    unbleached all purpose flour
  • 1 tsp
    salt
  • 1 c
    vegetable oil
  • 1/2 c
    ice cold water

How To Make country time pine-apple deep dish pie

  • 1
    Preheat oven to 425 degrees.
  • 2
    Mix entire can of pineapple with it's juice, lemonade mix, sugar, cinnamon, flour, and melted butter. Using a bowl large enough to add sliced apples and again stirring all together.
  • 3
    Place into deep dish pie plate lined with crust. Place top crust over filling slicing center heat release slots.
  • 4
    Sit the prepared deep dish pie upon a cookie sheet and bake at 425 degrees for 10 minutes. Then lower oven to 350 degrees and bake an additional 40 minutes or until the pie is bubbling beneath the crust. Completely cool before slicing.
  • 5
    PIE CRUST DIRECTIONS
  • 6
    In medium bowl combine flour and salt. Stir in oil and water. Stir to combine. Then press crust into deep dish pie plate onto the bottom and up the sides. (I used a square 8-1/2 inch glass pyrex dish.)
  • 7
    Moistened my counter and placed a strip of aluminum foil onto the dampened counter top. Lightly floured the surface and placed a large ball of the crust mixture. Rolled out the dough large enough to cover the pie. Inverted the aluminum foil over the the top of the crust dropping the top piece into place. I always have enough crust to make a single empty pie shell for whatever pie you wish.
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