Making a Perfect Apple Pie at The Pie Pan
By: Sean Brescher
Updated: October 27, 2011
Recipe:
Ingredients:
7-8 cups sliced Fuji apples
2 T lemon juice
1/4 cup all-purpose flour
1 cup sugar
1 tsp ground cinnamon
1/4 tsp salt
1/8 ground nutmeg
2 T butter or margarine
1 egg yolk
1 T water
Line a 9" pie pan or pie plate with bottom crust (see below); trim pastry even with edge, and set aside. In a bowl, toss apples with lemon juice. Combine sugar, flour, cinnamon, salt, and nutmeg. Add to apples and toss. Pour into crust, dab with butter. Roll out remaining pastry to fit top of pie. Cut slits in pastry, and place over filling. Trim, seal, and flute edges. Beat egg yolk and water together and brush over pastry. Cover edges loosely with foil.
Bake at 425 for 15 minutes. Reduce heat to 350 and bake 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on wire rack.
Makes 6-8 servings
Pastry for single crust pie:
When rolling out pastry mend any cracks by wetting fingers and pressing the dough together.
1 1/4 cups all-purpose flour
1/2 tsp salt
1/3 cup shortening
4-5 T cold water
In a bowl, combine flour and salt. Cut in shortening until crumbly. Gradually add water tossing with a fork until ball forms. Roll out pastry to fit 9 or 10 inch pie pan. Trim pastry to 1/2 inch beyond edge of pie plate. Flute edges. Fill or bake shell, according to recipe directions.
Ingredients:
7-8 cups sliced Fuji apples
2 T lemon juice
1/4 cup all-purpose flour
1 cup sugar
1 tsp ground cinnamon
1/4 tsp salt
1/8 ground nutmeg
2 T butter or margarine
1 egg yolk
1 T water
Line a 9" pie pan or pie plate with bottom crust (see below); trim pastry even with edge, and set aside. In a bowl, toss apples with lemon juice. Combine sugar, flour, cinnamon, salt, and nutmeg. Add to apples and toss. Pour into crust, dab with butter. Roll out remaining pastry to fit top of pie. Cut slits in pastry, and place over filling. Trim, seal, and flute edges. Beat egg yolk and water together and brush over pastry. Cover edges loosely with foil.
Bake at 425 for 15 minutes. Reduce heat to 350 and bake 40-45 minutes or until crust is golden brown and filling is bubbly. Cool on wire rack.
Makes 6-8 servings
Pastry for single crust pie:
When rolling out pastry mend any cracks by wetting fingers and pressing the dough together.
1 1/4 cups all-purpose flour
1/2 tsp salt
1/3 cup shortening
4-5 T cold water
In a bowl, combine flour and salt. Cut in shortening until crumbly. Gradually add water tossing with a fork until ball forms. Roll out pastry to fit 9 or 10 inch pie pan. Trim pastry to 1/2 inch beyond edge of pie plate. Flute edges. Fill or bake shell, according to recipe directions.
