Wednesday, December 11, 2013

Classic Apple Pie

What can I say? Got to love apple pie.


2 pie crusts
5 - 6 granny smith apples
2 tsp. lemon (or lime) juice
2/3 c. light brown sugar, packed
1/4 c. sugar
3 Tbsp. cornstarch
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/8 tsp. ground nutmeg
1 egg white
2 Tbsp. butter, cut into small pieces

1. Preheat oven to 400F.
2. In a medium bowl, combine brown sugar, sugar, cornstarch, cinnamon, salt, and nutmeg. Set aside.


3. Peel and slice apple into 1/4 inch pieces. Toss the apple with lemon juice (this will prevent them from turning brown).


4. Roll out dough for pie crust and place in a 9 inch round baking dish. Cut excess dough off leaving a 1/2 inch or so around the rim. Brush the crush with egg-wash.


5. Combine sugar mixture and apples and stir until the apples are completely covered.


6. Pour apples into pie crust. Add a few dabs of butter on the top.


7. Roll out second dough for the top. Roll on to the top of the pie, cut off the excess crust, and pinch the two together to seal the pie.



8. Lightly brush the top of the pie with the remaining egg-wash. Cut small vents in the top of the pie. (I added a little Gator decoration to the top of the pie. The decoration is optional).


9. Place a thin piece of foil around the edge of the pie to prevent it from burning.


10. Bake for 60 to 75 minutes. The juices should be bubbling and the crusts a nice golden brown. The last 5 minutes, remove the foil to lightly brown the edges.


11. Stuff face!



Original Recipe

Might also enjoy:
Cinnamon Roll
Pie Crust
Sweet Potato Puree
Pumpkin Pie

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