Thanksgiving 2014 – Apple Pie

Apple Pie Filling:

  • 2 pounds Granny Smith apples (4 medium)
  • 2 pounds Newton Pippen apples (4 medium) 5 medium
  • 3/4 cup granulated sugar
  • 1 tablespoon granulated sugar to finish
  • 1 1/2 tablespoons lemon juice
  • 1 teaspoon lemon zest, from 1 medium lemon
  • 1/4 teaspoon table salt
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • 1 egg white, beaten
  1. Preheat the oven to 425 degrees
  2. Peel, core and cut the apples the into 1/2 to 3/4 inch slices
  3. Toss the apples with the 3/4 cup of sugar, lemon juice and zest, salt, cinnamon and allspice.
  4. Pour the mixture, along with the juices, into a chilled pie shell, mounding the apples in the center.
  5. Roll out another dough for the top of the pie.
  6. Trimming and tucking this dough underneath so that the folded edge is even with the edge of the pie pan. Crimp the edging or press with fork to seal.
  7. Cut vents in the dough top.
  8. Brush egg white onto top of the crust and sprinkle evenly with the reserved sugar.
  9. Bake at 425 degrees until the top crust is light golden brown, about 25 minutes.
  10. Reduce the oven to 375 degrees  and continue baking until the juices bubble and the crust is a deep golden brown, 30 to 35 minutes longer.
  11. Transfer the pie to a rack to cool to room temperature.
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This entry was posted in Baking, November 2014, Thanksgiving Recipes. Bookmark the permalink.

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