Wednesday, July 6, 2011

Apple Pie

I went to Costco with Amy Davey the other day and we bought a bunch of green apples. There were so many that I had to bake an apple pie. Although I am still scared of crust made from scratch (it always seems to fall apart on me) so I bought some from Whole Foods. Unfortunately the store bought crust started to fall apart so I resulted to a lattice upper crust which I am not very good at.

A traditional apple pie does not have a lattice crust. It can be done, but usually the apples towards the top of the pie are a tad crunchy. To avoid this I substituted cornstarch for the flour. This will make up for the juices that dry out from the holes in the top. There are so many ways to make an apple pie.  I love apple crumble pies because they remind me of fall and are usually full of spices and sugar. However, I can't wait to try a spiral apple tart where the apples are thinly sliced and arranged into a spiral flower shape. It is simply beautiful.

For this recipe you will need:

  • 3/4 cup sugar
  • 1 tablespoon of lemon juice
  • 1/2 teaspoon of cinnamon 
  • 1/8 teaspoon salt
  • 2 teaspoons of cornstarch
  • 2 tablespoons of butter
  • tinfoil
Preheat the oven to 425. 

After chopping the apples, combine them in a large bowl with the flower, cinnamon, lemon juice, salt and sugar. Mix thoroughly with hands or large wooden spoons. Grease you pie pan and then line it with the bottom crust. Pour the apple mixture into the bottom pie crust. Cut up the butter into small squares and spread them out on top of your apple filling.  Choose an upper crust style. If your pie is fully covered by the upper crust poke of slice small holes or slits into the pie so it will be able to breathe. The slits are usually strategically placed in a star shape in the middle of the pie.

Sprinkled Cinnamon on the upper crust

 Bake for 30 minutes at 425 degrees.  After 30 minutes reduce temperature to 350 and place tinfoil around the edges of the pie (to prevent burning). Cook for another 30-40 minutes. After 30 minutes place a toothpick through one of the slits or holes in your pie to test the firmness of the apples. At this point you can decide to continue to cook the pie for another 10 minutes (a total of 70 minutes= 30+40) if you feel your apples are still too firm.

After the pie is finished let it sit for about 2 hours before slicing or eating. 

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