26 November, 1986

Best Apple Pie | Great Desserts Cookbook



Best Apple Pie ingredients
Makes 6 - 8 servings
1 recipe Flaky Pie Crustmade with vegetable shortening
2.5-lbs. (5 to 7) tart cooking apples, such as Granny Smith or Greening
1 cup plus 2 Tbsp sugar
1/4 cup All-Purpose Flour
1-1/2 tsp ground cinnamon
1/2 tsp freshly ground nutmeg, no substitution
1 Tbsp unsalted butter
1 egg white, lightly beaten, for egg wash


Best Apple Pie Directions
Prepare pastry
Follow directions here. Then, refrigerate the bottom crust and the unrolled top crust while you prepare the apples.


Prepare apple filling
Peel, core and quarter the apples lengthwise. Cut the quarters lengthwise into 1/2-inch thick wedges (you will have about 7 cups).

In a medium bowl, mix together 1 cup of the sugar, the flour, cinnamon and nutmeg. Add the apples and toss to coat well. Turn the apples into the pie shell, mounding them in the center. Dot with the butter.


Prepare top crust and bake
Preheat oven to 425ºF.

On a lightly floured surface, roll out the remaining pastry into a 12-inch circle. Moisten the edge of the bottom crust lightly with cold water and place the top crust over the apples.

Trim both crusts evenly to 1/2-inch. Turn the excess pastry under the rim and crimp decoratively.

Use the tip of a small knife to cut three steam vents in the top crust. Decorate with cutouts made from scraps of dough, if desired.

Lightly brush the pastry with the egg wash and sprinkle the remaining 2 Tbs sugar evenly over the top.

Bake the pie until the top is golden brown and the apples are tender when pierced with a knife through a vent, about forty (40) minutes.

Transfer pie to a rack and cool before serving.


Serve
Serve warm or cool. If desired, accompany with a wedge of cheddar or a scoop of ice cream.


Jim Fobel's recipe appears in Food & Wine Great Desserts (American Express Publishing Corporation, 1987), 64. 


Index
Apple > Best Apple Pie
Dessert > Pastry

Page Last Modified 16 Oct 2015

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