Ingredients:
- 5 large baking apples, thinly sliced
- 3/4 cup granulated sugar
- 1/2 cup dried cranberries
- 1 lemon, zest and juice
- 1 1/2 teaspoon ground cinnamon
- 1/2 teaspoon grated nutmeg
- pinch of salt
- 3 to 4 tablespoons all-purpose flour 2 x flaky pie crust recipe
- 1 egg yolk
- 1 tablespoon milk
Preparation:
Combine the apples, sugar, dried cranberries, lemon zest and
juice, cinnamon, nutmeg, and salt in a bowl. If desired, you can taste the
apples and add more sugar at this point. Mix in the flour.
Roll out 1 recipe of the pie dough to 1/8-inch thick and
place in the pie plate as the bottom crust. Trim excess pie dough, leaving
1/2-inch overhang. (If you happen to do this step before making the filling,
refrigerate the pie crust as you cut the apples and prepare the filling.) Pour
the apple pie filling into the pie plate. Roll out the remaining pie dough to
1/8-inch thick; cut into strips and weave the lattice crust; seal and crimp the
edges.
Refrigerate the formed pie as you preheat the oven to 450˚F.
Putting a cold pie into the hot oven helps to create a flakier crust. You can
also place a baking sheet in the oven as it preheats to help the bottom crust
get crispy.
Combine the egg yolk and milk; brush the egg wash on the top of the pie. Bake for 20 minutes; reduce the temperature to 375˚F and bake until golden brown on top and the filling is bubbling, 40 minutes more.
Let cool before serving.
No comments:
Post a Comment