Thursday, January 17, 2013

Apple Pie

Apple pie is by far my favorite type of pie. I will eat it for breakfast, lunch, dinner, and a snack time in between!

A good apple pie is all about the apples. I prefer apples with a little tartness and some firmness. Braeburn apples are typically my pie baking apples of choice.

Start by peeling, coring and slicing about 9-10 apples thinly.

Sprinkle on top the sugar, flour, cinnamon, nutmeg and salt. Toss together and set aside.

Take out one disc of dough that you had in the fridge. Roll out so there is a 1-inch overhang for the bottom crust.
Set into a pie dish.

Pour the apple mixture into the pie dish. Dot a couple of tablespoons of butter across the top.

Roll out the top crust and cover the apple mixture. Pinch together the top and bottom crusts so they seal.

To make a pretty edge, simply use your thumb and forefinger to pinch the dough all the way around the rim of the pie dish.

Cut vents in the top of the dough.
Cover the edges with aluminum foil to prevent excessive browning. Bake in the oven at 425 for 30 minutes, remove the foil and bake for an additional  10 to 15 minutes. Serve warm!

Apple Pie
1/3 to 2/3 c. sugar (depending on the tartness of your apples)
1/4 c. flour
1/2 t. cinnamon
1/2 t. nutmeg
dash of salt
9 c. thinly sliced & peeled apples
2 T. butter
Heat oven to 425 degrees and prepare pastry.
Peel, core and slice the apples. Place in a large bowl. Sprinkle the sugar, flour, cinnamon, nutmeg and salt on top. Toss to coat. Pour into pastry-lined pie dish. Dot with butter. Cover with top crust. Seal edges, cut some heat vents on the top crust and cover the edges with aluminum foil. For some reason the edges cook faster than the rest of the pie so if you don't cover them they will come out burnt!
Bake 30 minutes. Remove the foil edges and put back in the oven for an additional 10-15. My mom and sister like a slightly crunchy apple pie. If you are the same, take out the pie before juice begins to bubble through the slits in the crust. Serve warm or cool.

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