Apple Pie
Apple pie is a classic dessert that is often associated with comfort, tradition, and homeliness. Its combination of flaky crust, sweet and spiced apple filling, and the contrast of textures make it a beloved treat for many people, especially during fall and winter seasons.
Apple Pie
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Ingredients
- 2 tbsp lemon juice fresh squeezed
- 3 lbs baking apples
- ⅔ cup granulated sugar plus extra for sprinkling pie
- ¼ cup unsalted butter
- ¼ tsp ground cinnamon
- generous pinch ground nutmeg
- 1 large egg gently beaten
- 2 store bought pie crusts
Instructions
- Preheat oven to 375 degrees F
- Put the lemon juice in a medium bowl. Peel, halve, and core the apples. Cut each half into 4 wedges. Toss the apple with the lemon juice. Add the sugar and toss to combine evenly.
- In a large skillet, melt the butter over medium-high heat. Add the apple mixture, and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes. Cover, reduce heat to medium-low, and cook until the apples soften and release most of their juices, about 7 minutes.
- Strain the apples in a colander over a medium bowl to catch all the juice. Shake the colander to get as much liquid as possible. Return the juices to the skillet, and simmer over medium heat until thickened and lightly caramelized, about 10 minutes.
- In a medium bowl, toss the apples with the reduced juice and spices. Set aside to cool completely. (This filling can be made up to 2 days ahead and refrigerated or frozen for up to 6 months.)
- Line the bottom of a 9-inch pie pan with one of the piecrusts, and trim it so it lays about 1/2 inch beyond the edge of the pan. Put the apple filling in the pan and mound it slightly in the center. Brush the top edges of the dough with the beaten egg. Place the second piecrust over the top. Fold the top layer of dough under the edge of the bottom layer and press the edges together to form a seal. (You can also create a lattice like top as we did!) Flute the edge as desired. Brush the surface of the dough with egg and then sprinkle with sugar. Pierce the top of the dough in several places to allow steam to escape while baking. Refrigerate for at least 15 minutes.
- Bake the pie on a baking sheet until the crust is golden, about 50 minutes. Cool on a rack before serving.
Servings: 8
This recipe is adapted from The Food Network.
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