November 25, 2009

Apple Pie

Brynne brought to my attention that I don't say anywhere on here how I make my apple pie every year for Apple Weekend, so I decided being the day before Thanksgiving, I'd better remedy that.

Pie Pastry
1 C sugar
1/4 C flour
lots of cinnamon
egg-white wash
crystallized sugar

To prepare filling, fill a reasonably large bowl with peeled sliced apples, then toss with sugar, flour, and a generous amount of cinnamon. If it doesn't have a nicely coated brownness throughout, sprinkle with more cinnamon.

Remove one of two chilled rounds of pie pastry from the fridge. Roll on a floured surface from the center outward till it's larger than your pie plate. Fold in half, then in half again. Lift and place in pie plate then unfold. Press down a bit in pie plate. Trim edges so they don't hang down more than about an inch (less). Make a few little cuts in the bottom of the crust. Add apple filling.

Roll out second crust and place on top of pie in the same way. Trim the edges so the top crust is a little longer than the bottom crust. Fold the top crust so it's wrapped around and tucked under the bottom crust. Pinch or seal all the way around in some way.

Brush whole top crust with the egg-white wash, then sprinkle liberally with crystallized sugar. Make 5 or 6 cuts with a sharp knife toward the top center of the pie for steam to escape. Bake at 350 for about 1 hour till beautifully golden, turning partway through the baking time. Let cool up to several hours but it is by far the best when eaten the day you make it!

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