Classic Apple Pie~

Adapted from Nick Malgieri


1 recipe for a double crust pie crust (see mine below or use your favorite)


3-3 1/2 pounds baking apples (I used a combination of Granny Smith, Cortland, Golden Delicious)

3 tablespoons butter

Juice of half a lemon

2/3 cup sugar

1 teaspoon cinnamon

1 egg, beaten with a pinch of salt, to brush over crust

Sugar for sprinkling on crust


Make pie crust. Divide and chill as directed in recipe.

 

Peel, core and slice each apple into 10-12 slices. Melt butter in large skillet.  Add the apples and toss with butter, then add sugar and lemon juice and cook till apples just become tender.  Sprinkle with cinnamon and allow to cool.


Preheat oven to 400.  Roll out bottom crust and place in bottom of pie plate.  Trim edges if needed and add filling.  Roll out top crust and place over filling.  Trim and flute edges if desired.  Cut a few slashes in top crust to vent.


Brush crust lightly with egg wash (egg mixed with pinch of salt).  Sprinkle top lightly with sugar.  Decrease oven temperature to 375 and bake for about 40 minutes, till crust is golden brown and filling is bubbling.  Cool before serving.

 

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