Tuesday, November 25, 2008

Apple Pie

Time to the Table: 90 minutes
Yield: 1 pie

You’ll Need:

  • 1 five pound bag Granny Smith apples, peeled, cored, and sliced into ½ inch wedges
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ cup sugar
  • 2 tablespoons unsalted butter
  • 2 piecrusts (see Flaky Pie Crust Recipe)

Directions:

In a large mixing bowl add apples with the cinnamon, nutmeg and sugar.

Play with the thickness of the apples, depending on how chunky you like your pieces.

Thoroughly mix until all apple chunks are coated.

Lay the piecrust into the pie dish and pour in the apple filling.

Press the apples down, smooth it out, lick your fingers, and then dot with a few small pats of butter.

Set the second crust ovefr the top and pinch the edges down or mash them with a fork.

Go crazy here, and make whatever decorations you like.

Put small vertical slits into the main part of the crust to allow some ventilation.

Before Baking:

Tear off four- inch long strips of aluminum foil.

Place them around the edges to prevent them from burning.

You will need to pinch the two ends of the aluminum sheets together.

Then put your creation into the oven at 350F for 30 minutes.

Remove the foil and return the pie for 15 minutes more to brown.

Play with your food!

I always use Granny Smith apples because I love that edgy tartness they give. They are also a good firm variety that stands up to baking well, but any type you like will work.

For Dutch Apple Pie, add 1/4 cup of cream to the apples prior to baking.

And for Christmas, add cranberries and walnuts, about 2 tablespoons each.


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