Friday, 19 October 2012

Apple Pie

                                   Apple Pie 


  • Pastry for 2 crusts (recipe below)
  • 8 cups sliced, peeled assorted baking apples - about 3 lbs.  (Granny Smith, Cortland, Jonathan)
  • 2 Tablespoons lemon juice
  • 3/4 cup white sugar
  • 1/4 cup brown sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 Tablespoons butter
  • 1 egg yolk
  • 1 Tablespoon milk

  •  In a large bowl, toss the sliced apples with lemon juice.
  •  Combine sugars, flour, cinnamon and nutmeg; add to apples and toss well to coat.
  •  Fill pastry lined 9 inch pie pan with apple mixture. Dot with butter.
  •  Place second crust on top of pie filling, cut slits in top of crust to vent. Seal the edges of the   crust with a fork or by hand.
  • In a small bowl, beat the egg yolk and milk. Brush mixture over top crust.
  • Bake at 425 degrees F for 15 minutes.
  • Reduce heat to 350 degrees F and bake 40-45 minutes more or until crust is golden and filling is bubbly.


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