Title: Traditional Apple Pie
Categories: New, Text, Import
Yield: 1 servings
2 recipes pate brisee
3 lb (about 8) Northern Spies &
: McIntosh Apples
3/4 c plus 1 tablespoon sugar
2 TB all-purpose flour
1 ts cinnamon
1/4 ts freshly grated nutmeg
1/4 ts salt
1 TB fresh lemon juice
2 TB cold unsalted butter -- cut
: into bits
: Milk for brushing the crust
Preheat the oven to 450 degrees F. Roll out half the
dough 1/8-inch thick on a lightly floured surface, fit
it into a 9-inch (1-quart) glass pie plate, and trim
the edge, leaving a 3/4-inch overhang. Chill the shell
and the remaining dough while making the filling. In a
large bowl toss together the apples, each peeled,
cored, and cut into eighths, 3/4 cup of the sugar,
flour, cinnamon, nutmeg, salt, and lemon juice until
the mixture is combined well. Transfer the filling to
the shell, and dot it with the butter.
Roll out the remaining dough into a 13- to14-inch
round on a lightly floured surface, drape it over the
filling, and trim it, leaving a 1-inch overhang. Fold
the overhang under the bottom crust, pressing the edge
to seal it, and crimp the edge decoratively. Brush the
crust lightly with the milk, cut slits in it with a
sharp knife, forming steam vents, and sprinkle the pie
evenly with the remaining 1 tablespoon sugar. Bake the
pie on a large baking sheet in the middle of the oven
for 20 minutes, reduce the temperature to 350 degrees
F, and bake the pie for 20 to 25 minutes more, or
until the crust is golden and the apples are tender.
Yield: 1 pie
Recipe By : COOKING LIVE SHOW #CL8745
From: "Angele And Jon Freeman" <jfreemadate: Mon, 28
Oct 1996 10:03:35 -0500
