
First off, make a double pie crust. I use Julia Child's recipe, but I'm sure if you are in a pinch you can use a frozen pie shell, but making crust is really easy! Leave about 1/2 to 1 inch of overhang of pie crust so you can make the fluted edge.

Pare, core and slice up some granny smith apples. The green ones. They are best for making pies. I used about 6 apples for this deep dish pie.

Next, combine all the dry ingredients and toss with the apples.


I took a chance and added some blackberries I had bought for a twist.

Cover the edges with foil. This prevents excess browning of the edges. Remove the foil for the last 10 minutes of baking.

Yummy, yummy, in the tummy!
Apple Pie
Make a double pie crust. Roll out bottom dough and place in pie plate. (I use a deep dish pie plate for this recipe). Roll out top layer and cut vents.
Peel, core and slice approx 5-6 large granny smith apples. Place in a large bowl.
Mix in a smaller bowl:
1/4 Cup flour
1/2 Cup sugar
1/4 Cup packed brown sugar
1/2 teaspoon nutmeg
3/4 teaspoon cinnamon
touch of ground cloves
pinch of salt
Toss dry ingredients with apples. Place apples and all dry ingredients in bottom pie dough. Dot with butter. Dip finger in water and run around the edge of pie lip. Place remaining rolled out vented dough on top of apples. Fold dough over and flute the edge. Cover edge with foil to prevent browning. Place in a 425 degree oven for 50-60 minutes, until crust is lightly browned and apples are bubbly. Remove foil last 10 minutes of cooking. Remove from oven and place on wire rack to cool.
Apple Pie
Make a double pie crust. Roll out bottom dough and place in pie plate. (I use a deep dish pie plate for this recipe). Roll out top layer and cut vents.
Peel, core and slice approx 5-6 large granny smith apples. Place in a large bowl.
Mix in a smaller bowl:
1/4 Cup flour
1/2 Cup sugar
1/4 Cup packed brown sugar
1/2 teaspoon nutmeg
3/4 teaspoon cinnamon
touch of ground cloves
pinch of salt
Toss dry ingredients with apples. Place apples and all dry ingredients in bottom pie dough. Dot with butter. Dip finger in water and run around the edge of pie lip. Place remaining rolled out vented dough on top of apples. Fold dough over and flute the edge. Cover edge with foil to prevent browning. Place in a 425 degree oven for 50-60 minutes, until crust is lightly browned and apples are bubbly. Remove foil last 10 minutes of cooking. Remove from oven and place on wire rack to cool.
2 comments:
MMMMmmmmmmmmmmmmmm delicioso!!!!! Se ve que esta riquisimo!!! It seems it's really delicious!!I'm gonna try it...just I donno when =)
Looks PERFECT. Must try this!!
Post a Comment