Watkins Apple Pie Recipe

Apple Pie Ingredients
Pastry dough for 10-inch/25-cm pie crust
3/4 cup/180 mL sugar
1/4 cup/60 mL all-purpose flour
2 tbsp/30 mL WATKINS Butterscotch Dessert Mix
1-3/4 tsp/9 mL WATKINS Apple Bake Seasoning
1/4 tsp/1.2 mL salt
8 cups/2 litres peeled, cored and thinly-sliced tart apples (Greening, Granny Smith, Rome Beauty or Winesap)
1/2 cup/125 mL all-purpose flour
1/2 cup/125 mL brown sugar
1/2 cup/125 mL chopped pecans
1/4 cup/60 mL butter
Crème Chantilly
1 cup/240 mL heavy whipping cream
2 to 4 tbsp/30 to 60 mL powdered sugar (depending on sweetness desired)
1 tsp/5 mL WATKINS Original Double-Strength Vanilla (11 oz) WATKINS


Cooking Directions
Place prepared pastry dough in pie plate; trim and flute edge. Combine 3/4 cup sugar and next four ingredients in large bowl. Add apples and toss to coat. Fill pastry with apple mixture.

Mix remaining ingredients with a fork until crumbly. Sprinkle over apples. Place a piece of foil lightly on top. Bake at 400°F/200°C on lowest oven rack for 50 to 60 minutes, removing the foil for the last 15 minutes of baking time. Serve with a dollop of Crème Chantilly.

Crème Chantilly
Chill the small bowl and beaters of an electric mixer (if in a hurry, place in freezer). Beat the cream in chilled bowl until it begins to thicken. Add the powdered sugar and vanilla and beat until stiff. Do not overbeat.

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