Crust: Use your favorite crust for a double crust pie. In my opinion, that would be homemade. Check out the post about crust after this one for tips, if needed.
Filling:
7-8 large apples, mixed varieties such as Granny Smith, Gala, McIntosh
2 tablespoons butter
1/4 cup light brown sugar, packed
1 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
2 tablespoon cornstarch
pinch kosher salt
1 tablespoon lemon juice
Preheat oven to 425˚ F.
Peel, core and slice apples 1/4" thick. Heat butter in a large skillet, add apples and brown sugar and cook until beginning to soften and release juices. Add the cinnamon, nutmeg, cornstarch, salt and lemon juice. Cook until the juices thicken, remove from heat.
Place one crust in the bottom of the 9-1/2 inch pie pan. Allow the excess to hang over the edges. Fill the shell with the apples. Lay the second crust on top. Trim the 2 crusts to a 1-inch overhang. Fold the top crust over the bottom crust, crimp. Cut 3 slits in the top with a sharp knife. Bake 15 minutes at 425˚, then reduce the heat to 350˚ and bake until the crust is golden brown and the filling is bubbly, about 30 minutes.
Allow to cool on a rack. Cool completely before serving for prettier slices.
So, Treva, what apples do YOU use for an apple pie? My last several pies have been too watery.
ReplyDeleteHi Emily - I really prefer the Granny Smith, so I usually use 5 of those and then 2-3 galas. Cooking them first really helps in getting the consistency you want.
ReplyDeleteYou know, I do not usually cook them first but I will try. Dave will be so happy. He has a baked apple treat obsession. Thank you for this recipe and technique suggestion!
ReplyDelete