9 large apples - peeled, cored and cut into 1/8 inch slices
1 tablespoon fresh lemon juice
3 tablespoons corn starch
2 tablespoons Wondra flour
3/4 cup white sugar
1 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 cup cold unsalted butter, cut into 1/4-inch pieces
1 frozen deep dish pie shell
1 rolled-up refrigerated pie crust
2 teaspoons milk
1 tablespoon white sugar
Directions
1. Preheat the oven to 425 degrees.
2. Place the apples into a large mixing bowl, and toss with the lemon juice.
3. Stir the cornstarch, flour, 3/4 cup sugar, cinnamon, and nutmeg together in a bowl, and combine with apples, stirring well. Make sure all apples are coated.
4. Pile half the apples into the crust, and dot with pieces of butter. Pile the remaining apples into the pie plate. Unroll the refrigerated pie crust, and place carefully over the apples. Pinch and crimp the edges to seal the crusts. Poke a few holes in the top of the crust. Brush the top crust with milk, and sprinkle with 1 tablespoon sugar.
5. Bake for 40 minutes with aluminum foil placed loosely over pie. After 40 minutes, uncover and cook for an additional 15 minutes or until golden brown. Cool 3 hours on a wire rack before serving.
Thoughts
1. If I did this again, I'd use 3 crusts and make a lattice to cover the top of the pie.
2. The pie wasn't runny at all...success. :) The consistency was perfect.
3. I used apples that were on sale because I needed 36 of them...but my favorite combination would have been fuji + granny smith.
4. Obviously, you could make your own crusts from scratch. Since this was my first time making apple pie, I wanted to minimize opportunities to screw it up.
5. I'm not an apple pie person, but people who are said this recipe was delish.
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