Thursday, September 15, 2011

Smells like fall! - Apple Pie

I never really make pies. I love pie. BUT I have always been challenged by the crust portion. I could never get that perfecly golden flakey crust. I set out to master the pie crust this fall... yes I actually did. My sister has the same issue, and we've secretly come to the conclusion that we think even Grandma's pie crust falls short. I was looking at Ree's blog (pioneer woman) and came across 'Pam's Pie Tutorial' and decided I'd start there. I was more than pleased.. I need look no further. This is the most perfect pie I have ever baked in my life! This will definitely be my go-to crust for both sweet and savory pies.

Filling is:
8 cups sliced, peeled assorted baking apples - about 3 lbs. (Granny Smith, Cortland, Jonathan)
2 Tablespoons lemon juice
3/4 cup white sugar
1/4 cup brown sugar
1/4 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 egg
1 tablespoon water

In a large bowl, toss the sliced apples with lemon juice.
Combine sugars, flour, cinnamon and nutmeg; add to apples and toss well to coat.
Fill pastry lined 9 inch pie pan with apple mixture. Dot with butter.
Place second crust on top of pie filling, cut slits in top of crust to vent. Seal the edges of the crust with a fork
or by hand. In a small bowl, beat the egg yolk and water. Brush mixture over top crust.
Bake at 425 degrees, until the pie starts to brown, about 30 minutes. Cover the pie with foil to hinder more browning, turn the oven down to 375 and continue baking until the juices in the pie begin bubbling. Depending on the fruit used this could take twenty to forty minutes more. Be patient. As long as the pie crust is covered to prevent over-browning, the pie can continue to bake.

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