Sunday, November 22, 2015

Apple Pie

Pin It Apple Pie

Apple Pie - yummy!!!
My coworker Carole bought a lovely brand spanking new red pie dish to work, so I brought it home and baked her an Apple Pie. I doubled this recipe and made an extra one for Allen and me to devour, and we sure did in just a few days. For the pie crust, I use Ina Garten's (see link below) Pie Crust recipe. You can make the pie crust a day or two ahead and keep it covered with plastic wrap in the fridge until ready to use. I let it come to room temperature before rolling out the dough. I use Paula Dean's Apple shape for the crust cutouts. The Apple Pie recipe is the famous Pillsbury Apple Pie, but I change it up by mixing apples (sweet and tart), and adding more cinnamon and nutmeg for a robust flavor.

Apple Pie Ingredients
2-3 Granny Smith Apples, peeled and sliced

2-3 Braeburn Apples, peeled and sliced

3/4 cup Granulated Sugar

2 tablespoons, All Purpose Flour

1/4 teaspoon, Kosher Salt

1 tablespoon, ground Cinnamon

1/2 teaspoon, ground Nutmeg

1 tablespoon, freshly squeezed Lemon Juice, plus extra to sprinkle on Apples as you peel and slice to prevent browning

Crust Topping
1 Egg White, lightly beaten

1 teaspoon Granulated Sugar

Apple Pie filling

Peel and slice apples using a corer and sprinkle lemon juice to prevent browning. Add sliced apples to large bowl and keep covered with paper towel.

Heat oven to 425 degrees.

In a large bowl, add the apples, sugar, flour, salt, cinnamon, nutmeg and lemon juice and combine with spatula.

Place apple mixture into pie dish over crust.

Top with second pie crust. Take excess crust and tuck in and seal together and with the tines of a fork press down all around the crust.

Make 4 slits on the top of crust and add decorative Apple Cutouts.

Brush the crust lightly with egg white and sprinkle sugar all around.

Bake Apple Pie for 40-55 minutes until apples are tender and crust is golden brown. My pies took 50 minutes to bake.

Cover the edge of the crust with a pie shield or with cut strips of aluminum foil after the first 20 minutes to prevent burnt edges. If you do not own a pie shield, I recommend you purchase one. I use Mrs. Anderson's Pie Crust Shield.

After you take the Apple Pie out of the oven, let it cool completely on a cooling rack for 2-3 hours before serving.

Enjoy with a dollop of whipped cream or a scoop of vanilla bean ice cream.

For the Ina Garten Pie Crust recipe, please visit:

-Sophia/Two Frys

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