Apple Pie

A few weeks ago as husband and I were out wandering, I was hoping we’d come across a local coffee shop for some pie.  Unfortunately we were out in the middle of nowhere so there was no pie to be found.

The recipe is from the Food Network Magazine, November 2011 “50 Pies” supplemental.

I did not make the crust, I used the pre-made crust from Kroger.

Apple Pie

3 lbs. mixed apples
2/3 cup granulated sugar
2 tblsp fresh lemon juice
– I didn’t have a lemon, so I used Apple Cider Vinegar
– I also added 1 tsp of vanilla to cut the acidity of the vinegar
6 tblsp unsalted butter
1 tblsp all-purpose flour, plus more for dusting
3/4 tsp ground cinnamon
1/4 tsp salt
2 disks dough for Basic Crust – I used the pre-made Kroger crust
1 large egg, beaten
Coarse sugar, for sprinkling

Peel and core the apples; slice 1/4 inch think.  Toss with the sugar and lemon juice.  Heat 4 tblsp butter in a large skillet over med-high heat.  Add the apples and cook, stirring, until tender, about 10 minutes.  Stir in the flour, cinnamon and salt; cook until thickened, 1 more minute.  Let cool.

Roll out 1 disk of dough into a 12-inch round on a floured surface; ease into a 9 inch pie plate.  Add the apples, mounding them slightly in the center, and dot with the remaining 2 tlbsp of butter.  Roll out the remaining dough into a 12-inch round.  Lay it over the filling, press the edges of the crusts together, then fold the overhang under itself and crimp to seal.  Brush with the beaten egg and sprinkle with coarse sugar.  Cut a few slits in the top crust.  Chill 1 hour.

Place a baking sheet on the lowest oven rack and preheat to 425 for 30 minutes.  Place the pie on the hot baking sheet; lower the temp to 375.  Bake until golden, 1 hour to 1 hour 10 min.  (Cover the edges with foil if they brown too quickly.)  Cool on a rack.

 While this wasn’t my mom’s apple pie, it was a very close second, this recipe will definitely be used again.  Next time I might even try my hand at a homemade crust.


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