Old Fashioned Stacked Double Crust Applesauce Pie
Yield: 2 (9-inch) pies
6 cups peeled, sliced apples
1/2 cup water
1-1/4 cups sugar
3/4 stick butter or margarine, cut into pieces
2 tablespoons all-purpose flour
2 teaspoons ground nutmeg
1/2 teaspoon lemon extract
2 recipes double pie crust dough, homemade or store bought
Preheat oven to 375 degrees F.
Cook the apples in the water, stirring to cook evenly, until just tender. Remove from heat and add the sugar, butter, flour, nutmeg, and lemon extract. Mix well. Roll out dough; reserve half for the top crust and use half to form a crust in the bottom of 2 (9-inch) pie pans; prick the crusts a few times with a fork and bake for 10 to 12 minutes. Let cool. Put the apple mixture on top of the baked crusts, dividing it evenly between the 2 pies. Place the top crust over the apples, seal the edges, and prick the crust a few times with a fork. Bake until the crust is brown, about 45 minutes. When cool, remove the pies from the pans and stack 1 on top of the other to make a double-stacked single pie.