Sunday, November 13, 2011

Classic Apple Pie

Apple pie, a  must for every Thanksgiving dinner. Delicious warm,or at room temperature,this pie is easy to assemble and will be loved by all!Serve warm with a little vanilla ice-cream,and you have an all-American classic dessert.I like to use a combination of gala and golden delicious apples.

Pie dough for a double crust pie(homemade or store bought)
3 lbs. of apples,peeled and sliced
1 tbsp. fresh lemon juice
1 tsp. cinnamon
1/4 tsp. nutmeg(I use freshly grated)
1/4 c. sugar
pinch of salt
1 egg
1 tbsp. cream
1 tbsp. cold butter ,cut into cubes
sugar for sprinkling on the top crust
   In a large bowl, mix together the apples and all of the remaining ingredients,except the butter,egg and cream.Pour the apple mixture into a pie plate lined with one pie crust.Scatter the pieces of butter on top of the apple mixture.Carefully place the second crust on top of the apple mixture.Pinch both crusts together,and cut away any crust hanging off the sides of your pie plate.Pinch the dough,using your left thumb to gently push the dough between  your thumb & index finger of your right hand(or any way that you prefer).Make 3 or 4 slits in the top crust to allow steam to escape.

 Mix together the egg & cream.Brush the mixture on top of the pie crust and sprinkle with sugar.Bake at 350 degrees for 35-45 minutes,until crust is brown and pie is bubbling.Use foil on top of the pie if the crust is browning too quickly.Let cool slightly,and serve.

No comments:

Post a Comment