Date Added: May 28, 2010 American Baking and Pastry
All American favorite "Apple Pie", great for any occasion.
- 2 Each Pie dough
- 5 Each Granny Smith or Mixed Apples
- 1 Table Spoon(s) Lemon Juice
- 3/4 Cup(s) Sugar
- 2 Table Spoon(s) Flour
- 1 Tea Spoon(s) Cinnamon
- 1 Table Spoon(s) Cornstarch
- 1 Tea Spoon(s) Nutmeg
- Make sure your dough is cold and has been stored in a refrigerator prior to rolling. Place pie dough on a counter top that has been sprinkled with flour. Take a French rolling pin apply pressure in the middle and begin rolling. Fix cracks as they appear.
- Use your pie pan as a guideline to ensure you roll your dough to the proper size. You want a 2 inch boarder or your dough to extend 2 inches past the pie pan.
- Take your partially peeled apples and cut in quarters and remove seeds, then cut the quarters into thin slices.
- Next mix your apples in a bowl with lemon juice, cinnamon, sugar, cornstarch, nutmeg and 2 tablespoons of flour. Let sit for ten minutes to macerate before filling pie.
- Using your rolling pin use a reverse rolling technique to pick up your pie crust and place it into the pie pan. Then tuck in the corners, next lay in the apples.
- Use same technique to lay your pie crust on top. With a knife cut off the excess but ensure there is still enough pie crust so that it is touching the counter top.
- Then take the crust and fold it under going around the pie pan. Use a fluting or pinching technique on the edge to create a nice pattern.
- After completing the edges cut off any excess and cut a few vent holes in the top of the pie. This prevents the pie from exploding in the oven.
- Bake at 425 degrees for 40-45 minutes on the bottom rack, eat and enjoy!