Apple Pie

My dad is not only the master pancakes, but also of pies. So today I am sharing with you his apple pie, complete with his little tips for getting the crust just right! Brushing the bottom crust with a little egg helps it not get too soggy from all the apples, brushing the top crust with milk helps it to not dry out and burn, and then the use of cornstarch instead of flour helps the filling set and prevents it from flowing out like hot lava.

I’ve actually been sitting on this recipe for awhile (we made this together during the winter holidays), but thankfully pictures don’t grow mold or turn stale. In fact, looking at this picture makes me want to whip up a fresh pie. After all, apple pies can be appreciated year round.

Apple Pie


APPLE PIE

Makes 1 pie

Ingredients:

Pie Crust (for a double crust pie)

3 lb. favorite baking apples, peeled, cored and uniformly 1/4-inch slicedĀ  (I used a peeler/corer/slicer)

3/4 cup sugar

4-1/2 Tbsp cornstarch

1 Tbsp lemon juice

1/2 tsp cinnamon

1/4 tsp freshly grated nutmeg

1/8 tsp salt

1 egg lightly beaten, for brushing the bottom crust

2 Tbsp unsalted butter, diced

Milk, for brushing the top crust

Sugar and cinnamon, for sprinkling

Directions:

  1. Preheat oven to 425 degrees.
  2. In a large bowl combine the apples, sugar, cornstarch, lemon juice, salt, nutmeg and cinnamon. Give everything a toss and let stand for 15 minutes, stirring a few times.
  3. Meanwhile roll out your pie crusts. Fit one into the you pie pan and brush with beaten egg.
  4. Fill the crust with the apple mixture. Scatter the butter over the top of the apples. Cover the top with the second crust and gently fold the overhang underneath the bottom crust so that the overhang is now between the pie pan and the bottom crust, creating a good seal. Make a decorative edge, if you like.
  5. Lightly brush with milk and sprinkle with sugar and cinnamon. Cut a few slits in the top to let steam escape.
  6. Position a rack in the lower third of the oven. Cover the edges of the pie with foil or a pie crust shield. Bake the pie for 30 minutes at 425 degrees. Reduce the heat to 350 degrees and bake another 30 to 45 minutes, until the crust is richly browned and the filling has begun to bubble.
  7. Cool completely on a cooling rack, 3-4 hours, before slicing and serving.

Source: Adapted from Joy of Cooking.

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