Another day, another pie.
Sunday dinner with my parents. Dad made the pot roast and I made the apple pie.
This meal was very 1950s.
Apple Pie
from Tyler Florence
Ingredients
Pie dough (see previous post)
5 medium-large Granny Smith apples
1 cup brown sugar
1 cup white sugar
½ cup flour
2 tsp cinnamon
2 tbsp butter, cubed
Directions
Make pie dough, divide into 2 discs, chill dough in the refrigerate while prepping the filling.
Peel and thinly slice the apples. If they start to brown lightly sprinkle lemon juice on them. Preheat oven to 375°F.
For a classy baking experience I recommend a glass of bubbly.
In a large bowl, combine the apples and sugars. Sift the flour and cinnamon over the apples and toss until coated.
Remove dough from the refrigerator and roll out on a floured surface. One will be the base, the other the top, or lattice, or shapes. Transfer to a 9 or 10-inch pie pan. Pour in the apple filling then top with the other pie dough. I used a heart shaped cookie cutter and placed dough cut-outs to form the crust edges and topping.
Before putting the pie in the oven, dot the top with the cubes of butter.
Bake for 25 minutes then check to see if the top is getting too brown, if so cover with foil. Bake for another 22-25 minutes.
Remove from oven once the top is golden brown. Sprinkle top with sugar. Serve warm with ice cream or whipped cream.
Happy baking! Happy eating!
No comments:
Post a Comment