Recipe: Apple Pie

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The other day I promised an apple pie recipe to go with my step-by-step pie crust tutorial. Tis the season, right?

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Apple pie

1 recipe for double pie crust
1/4 cup brown sugar
1/4 cup granulated sugar
2 teaspoons cinnamon
1/8 teaspoon freshly grated nutmeg
1/4 teaspoon salt
1/8 teaspoon black pepper
2 tablespoons freshly squeezed lemon juice
6 to 7 apples, about 3 pounds
1 tablespoon butter, cubed

Preheat oven to 375.
In a small bowl, combine the brown sugar, granulated sugar, cinnamon, nutmeg, salt and pepper.
In a bowl large enough to hold the apples, squeeze the lemon juice.
Peel, core and slice the apples. As you complete each apple, toss the slices in the lemon juice. When you’re finished, pour the sugar mixture over the apples and toss with your hands.
Roll out your dough and place in a 9-inch pie pan.
Gently ease your apple mixture into the dough. Nibble if you must.
Scatter the cubes of butter over the apples.
Cover with the other pie crust.
Cut slits in the dough to allow steam to escape.
Bake for 1 hour and 10 minutes. Allow to rest at least 2 hours before serving.

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Mine was a birthday pie!

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About Author

Liz Johnson is content strategist for The Journal News and lohud.com, and the founding editor of lohudfood, formerly know as Small Bites. As food editor, she won awards from the New York News Publishers Association, the Association of Food Journalists and the Associated Press. She lives in Nyack with her husband and daughter on a tiny suburban lot they call their farm — with fruit trees, an herb garden, and a yardful of lettuce, tomatoes, onions, shallots, cucumbers, zucchini, radishes, cabbage, peppers, Brussels sprouts and carrots and four big blueberry bushes.

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