>> Tuesday, November 23, 2010
Happy Tuesday! Today I have a fabulous apple pie recipe to share with you all! I never had to worry about cooking Thanksgiving dinner until a couple of years ago when we moved away from home. And this year was the very first time I'd attempted my own apple pie. My mom ALWAYS made apple pie for Thanksgiving, but last year I decided not to do it (again, because of that tricky crust recipe of hers!). It just wasn't Thanksgiving without apple pie. So a few weeks back, when I found that awesomely easy pie crust recipe, I decided to also try out the apple pie recipe in my cookbook. It. was. delish!!! I was going to just make this pie instead of pumpkin this year, but my kids all begged me to make both. So both it is!
2 pounds McIntosh apples (4-6), peeled, cored, and sliced 1/4" thick
1.5 pounds Granny Smith apples (3-4), peeled, cored, and sliced 1/4" thick
3/4 cup plus 1 tablespoon sugar
2 tablespoons all-purpose flour
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 recipe double-crust pie dough, bottom crust fit into pie plate
1 egg white, lightly beaten
Adjust oven rack to the lowest position, place a rimmed baking sheet on the rack, and heat the oven to 500 degrees. Toss the apples with 3/4 cup of the sugar, flour, lemon juice, zest, salt, and spices, and set aside.
Roll out the top crust to a 12-inch circle. Spread the apples in the unbaked pie crust bottom, mounding them slightly in the middle. Lay the top crust over the apples, seal and crimp the edges, and cut four vent holes in the top. Brush the crust with the egg white and sprinkle with the remaining 1 tablespoon sugar.
Place the pie on the heated baking sheet and lower the oven temperature to 425 degrees. Bake until the top crust is golden, about 25 minutes. Rotate the baking sheet, reduce the oven temperature again to 375 degrees, and continue to bake until the juices are bubbling and the crust is deep golden brown, 30-35 minutes longer (**at this point, I suggest covering the edges of the pie crust with foil, but the recipe doesn't say that**). Transfer the pie to a wire rack and cool to room temperature before serving.