Pyrex Deep Dish Apple Pie with Candied Crust

Most things I either bake, cook, or craft I only do once.  Did and done and moving on!  However today I am sharing one of  my few "repeat offenders"....Deep Dish Apple Pie with Candied Crust!

I got the recipe off of a little paper insert that originally was part of a vintage Refrigerator and Oven Set of Pyrex baking dishes.  I found it stuck in a vintage cookbook I picked up at a library book sale.  

My most favorite part of this recipe is it's made from things I always have on hand....except for cake flour, I just use regular...and I use cinnamon instead of nutmeg.  So maybe I shouldn't say I have the ingredients on hand but have stuff to easily substitute on hand!  Mr. Husband Sir has a reoccurring habit of "wanting something sweet" (said in a very pitiful sad tone).  Instead of my usual suggestion of him taking a spoon to the sugar canister, I decided to try out this recipe.  He loves it, I love it, and even the picky kid loves it!  

I don't have the proper baking and serving vessel required (a Yellow Pyrex Dish) , but I do have a yellow Westinghouse baking dish!

I know it's not much to look at but it is quite yummy!  I have made this dish so many times now I can't count.  I have even gotten to experimenting some such as tossing in blueberries or coconut cream and this weekend I am going to try it out using cherry pie filling instead of apples.  It's a perfect recipe for substitutions and using up "leftover" fruit or dessert type stuff.

Tip: To cut down on prep time I don't peel the apples.

This is the back of the paper insert.

As you can see, the "Deep Dish Apple Pie with Candied Crust" is best served at a Luncheon...but I haven't had the Pyrex police busting my door down at after dinner dessert time just yet.

I really love this little piece of paper, so beautifully designed.  During my recent kitchen decorating I placed it in a frame which also gives me easy access to the recipe!