Saturday, January 16, 2010

Apple Pie

I make this super easy by using refrigerated pie dough, if you’re industrious; make pastry for a double crust pie (9”). This recipe was given to me when we were first married and I still use it every time I make apple pie, it comes out perfect, especially if you use Granny Smith or another variety of baking apple.

Pastry for a double crust pie
6 c. thinly sliced, peeled apples (6 medium)
¾ c. sugar
2 Tbsp. flour
¾ tsp. cinnamon
¼ tsp. salt
1/8 tsp. nutmeg
1 Tbsp. lemon juice

1. Prepare pie-pan by lining a 9” pie plate with one of the pie rounds; reserve the other for the top of the pie. Preheat oven to 425°.
2. Prepare the filling by combining all the filling ingredients in a bowl then gently transfer to the pie plate. Place the other pie crust over the filling and seal well around the edges. Peirce the top several times with a fork to vent.
3. Place pie plate on a baking sheet and bake for 40-45 minutes. After the first 15-20 minutes wrap the edges of the dough with 1” of aluminum foil to prevent over browning. Remove from oven and cool on a cooling rack for at least 2 hours before serving.

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