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THE CUT-OFF TIME FOR SAME-DAY DELIVERY: 3:00PM FOR KINGSTON AND 11:00AM FOR PORTMORE AND SPANISH TOWN. shop now

Apple Pie

Recipe courtesy of Loshusan Supermarket

Chef's Note:



  • Serves: 8
  • Prepare: 20 minutes
  • Cook: 1 Houe
  • Ready In:

Ingredients

  • Dough for double-crust pie
  • 1/3 cup Splenda
  • 1/3 cup packed brown sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 6 to 7 cups thinly sliced peeled tart apples
  • 1 tablespoon lemon juice
  • 1 tablespoon butter
  • 1 large egg white
  • Optional: Turbinado or coarse sugar, ground cinnamon, vanilla bean ice cream and caramel sauce

Method

  1. Preheat oven to 375°. On a lightly floured surface, roll half the dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Chill while preparing filling. In a small bowl, combine sugars, flour and spices. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat. Add filling to crust; dot with butter.
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  3. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Beat egg white until foamy; brush over crust. If desired, sprinkle with turbinado sugar and ground cinnamon.
  4. Bake on the lowest rack 60-70 minutes, until crust is golden brown and filling is bubbly, covering with foil halfway if crust begins to get too dark. Cool on a wire rack. If desired, serve with ice cream and caramel sauce.

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