Sunday, June 19, 2011

Old Fashion Apple Pie

So the last post I showed you how I made pie crust, now I am going to show you what I did with that pie crust. I love apples they are my favorite fruit, but I hate apple pie. Go figure!! My husband on the other hand loves apple pie, so I had some extra time a couple of weeks ago and decided to make some pie.

I did change this recipe a little. I used a variety of different apples to allow for a deeper flavor. I wanted to give the pie an intense apple flavor so I thought this would be the best way to do that. I also took the lemon out of the recipe. I thought that I took away from the apple flavor, feel free to add it back in if that is what you are like.

2 tablespoons all-purpose flour, plus more for dusting
12 variety of apples
3/4 cup sugar, plus additional for pie top
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
Pinch ground cloves
2 tablespoons unsalted butter
1 large egg, beaten

Heat oven to 375 degrees. On a lightly floured surface, roll out pie dough into two 1/8-inch-thick circles to a diameter slightly larger than that of an 11-inch plate. Press one pastry circle into the pie plate. Place the other circle on waxed paper, and cover with plastic wrap. Chill all pastry until firm, about 30 minutes.

In a large bowl, combine apples, sugar, lemon zest and juice, spices, and flour. Toss well. Spoon apples into pie pan. Dot with butter, and cover with remaining pastry circle. Cut several steam vents across top. Seal by crimping edges as desired. Brush with beaten egg, and sprinkle with additional sugar.

Bake until crust is brown and juices are bubbling, about 1 hour. Let cool on wire rack before serving.

These are awsome stamps I recieved from my grandfather in law. There was a "a", "c" and "p".

The different apples cut up and mixed with the flour, sugar and nutmeg.

The pie before it was in the oven.

The pie once it came out of the oven. How delish does this look.

1 comment:

  1. That looks fantastic.! ok..I'm off to make my first apple pie..Yea! Thanks for the well documented info :-)