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--- PIE CRUST ---
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Classic Pie Crust recipe in this cookbook
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--- FILLING ---
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5
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large apples (5-6), Granny Smith, Pippin, need 5 cups sliced
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1
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Tbs
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fresh lemon juice
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3/4
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cup
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sugar
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1 1/2
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Tbs
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cornstarch
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1
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tsp
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cinnamon
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pinch of nutmeg
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white of 1 large egg, lightly beaten
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1
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Tbs
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water
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1
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Tbs
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unsalted butter, cut in small pieces
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1
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Prepare CLASSIC PIE CRUST RECIPE. Roll out bottom on 9" pie plate. Roll out top crust and fold into quarters. Beginning 3/4" from center point, cut 3 slits, 1/2" apart, on both straight sides to allow steam to escape during baking.
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2
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Heat oven to 450°.
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3
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FILLING Peel, halve, core and thickly slice apples. Place in a large bowl, add lemon juice and toss gently to coat. Add remaining Filling ingredients and toss to mix.
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4
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Brush bottom and sides of pie shell with some of the egg-white mixture to prevent gogginess. Spoon in apple filling, then dot with butter.
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5
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Unfold top crust over filling. Trim overhang to 1". Moisten edges of crusts where they meet with water, then press together lightly and turn under. Crimp or flute edge decoratively Decorate top crust, if you wish, by cutting any dough scraps into an apple shape with a stem and leaf. Moisten undersides and press gently onto top crust. Brush entire top crust lightly with remaining egg-white mixture.
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6
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Place on center oven rack and immediately reduce heat to 350°. Bake 1 to 1 1/4 hours, until apples are tender, juices are bubbly, and crust is golden brown. Cool pie on a wire rack until slightly warm or room temperature before serving.
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