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All American Apple Pie

All American Apple Pie
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Ingredients
  1. Pie Crust for double crust pie, cut into two pieces, one slightly larger for the bottom crust
  2. 8 Large Apples, peeled, cored and sliced. Use a variety of apples; Granny Smith, Mutsu, Honeycrisp and Pink Lady are good choices, Delicious varieties are not
  3. Juice of 1 Lemon
  4. 1/2 cup sugar, plus 1 teaspoon to sprinkle on top
  5. 1/4 cup all-purpose flour
  6. 3/4 teaspoon ground cinnamon
  7. 1/2 teaspoon ground nutmeg
  8. 1/8 teaspoon ground ginger
  9. 2 TBL Butter
Instructions
  1. Divide dough for double crust pie into two pieces; one slightly larger, for bottom crust
  2. Wrap both pieces of dough in plastic, and press each into a disk, refrigerate thirty minutes
Roll out larger piece of dough to a circle just larger than pie pan, roll dough around pin, and place in pie pan, pressing to make sure dough is in the edges and corners, put the dough back into the fridge and assemble filling
  1. Combine all ingredients and mix well, but gently, with your hands
  2. Remove bottom crust and place filling into crust mounding the fruit higher in the center of the pan
  3. Replace this in refrigerator, and remove dough for top crust, roll that, and when ready, remove pie from refrigerator
  4. Brush edges of bottom crust lightly with water, and place top crust on pie, pressing edges together and crimping in a decorative patters
  5. Brush top of pie with a wash made with either egg white mixed with water, or milk, and sprinkle with sugar to make pie top shiny and sparkly
  6. Cut vents into lid of pie for steam
  7. Bake for 60-75 minutes until crust is golden brown, and filling is bubbling
  8. To minimize a mess in your oven. put pie pan on a baking sheet covered with foil to catch juices
Notes
  1. To make a lattice top, roll dough out and cut into ribbons of desired thickness
  2. Lay across pie in alternating pattern
  3. Crimp edges and brush top as with regular pie crust, no need for vents
  4. For crust use All Butter Pie crust, or Butter and Lard crust recipe
Chefs Last Diet https://chefslastdiet.com/
Posted in Desserts,recipes

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  • November 5, 2015 - 7:00 am

    Easy as Pie » Chefs Last Diet - […] am partial to using instant tapioca as a thickener, especially for juicy fruit like berries. For an apple pie, flour is fine, and you don’t need […]ReplyCancel

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