Monday, September 20, 2010
1 double pie crust recipe (you will find 2 recipes here)
5 to 6 cups apples, peeled and thinly sliced
1/2 to 3/4 cup sugar (to your taste and depends on the sweetness of the apples)
3 tablespoons flour
1 teaspoon cinnamon
2 tablespoons cold butter
Preheat the oven to 425ºF.
Lay 1/2 the pastry, rolled out to about 1/8" thickness, in the bottom of the pie pan and press it in gently to lay flat in the pan. Leave the excess crust hanging over the edges for now.
Place peeled, sliced apples in a bowl. Mix together the sugar, flour, salt and cinnamon. Pour over sliced apples and mix. Fill the pie pan with the apples and pat down with a spoon. Dot the filling with pieces of butter.
Moisten the lip of the pie pan with water. Place the top layer of rolled out crust over the filling, making sure crust reaches outer edges of the pie pan all around. Seal the edge and flute all around (see notes below for how to flute a pie edge).
Take a fork and prick the pie top in several places to create vents for steam to escape. Bake for 50 minutes, until pastry is golden and the filling is bubbling through the vents.
Let cool a bit before cutting to allow the filling to settle.
Makes 1 - 9" pie.