Monday, August 8, 2011

Good 'ol Apple Pie

Apple Pie
  • 1 recipe pastry for 9" double crust pie (Pillsbury Pie Crust)
  • 1/2 cup unsalted butter
  • 3 tablespoons all purpose flour
  • 3 tablespoons water
  • 1/2 cup white sugar
  • 1/2 cup packed light brown sugar
  • 1 teaspoon cinnamon
  • dash of nutmeg
  • pinch of salt
  • 1 tablespoon of vanilla
  • 8 granny smith apples
  1. Place one crust into the bottom of a 9" pie pan. Place in freezer.
  2. Peel, core, and slice all the apples. Place in a large bowl.
  3. Preheat the oven to 425 degrees.
  4. Melt the butter in a medium saucepan. Stir in the flour; add water, sugars, cinnamon, nutmeg and pinch of salt; bring to a boil.  Reduce heat; simmer for 7 minutes. Stir in the vanilla.
  5. Mound the apples over the frozen pie crust. Cover the apple with a lattice crust. Slowly (and carefully!) pour the butter/sugar mixture over the pie, allowing it to drip into the holes between the lattice. Be sure to pour slowly so there is no overflow. Glaze the top of the pie with the last tablespoon of the butter/sugar mixture.
  6. Bake in the 425 degree oven for 15 minutes. Bake on a cookie sheet to prevent any messes in the oven. Reduce the temperature to 350 degrees, cover the edges of the pie with tin foil to prevent over-browning, and continue baking for 40-45 minutes. Allow to cool for at least 2 hours.


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