MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Old-Fashioned Apple Pie
Categories: Pies, Pastry, Fruits
Yield: 6 Servings
2 Foolproof all butter pie
- crusts (follows)
1 c Apple cider; reduced
8 1/2 c Apples; cored, thin sliced
1 1/2 tb Apple cider vinegar
1/2 c Granulated sugar
1/2 c Light brown sugar;
- lightly packed
3/4 ts Ground cinnamon
1/2 ts Ground nutmeg
1/4 ts Ground allspice
1/4 c A-P flour
1/4 ts Salt
1 lg Egg
1 ts Milk
Turbinado sugar (optional)
Read the crust recipe twice and follow it exactly as written!
Making any changes to the ingredient list or method will certainly
affect the overall outcome of your pie crust.
Be aware of temperature the entire time you're making the dough. It
must never get warm and the butter must never melt!
Make the pie crust in advance! It needs at least 2 hours in the
fridge before being rolled out, another hour once it's been fitted
into the pie pan, and at least another 20 minutes after its been
filled. If you decrease the chill time, the pie crust will most
likely shrink when baking.
Make The Pie:
Lightly spray a 9" pie pan with non-stick spray; set aside. Line a
baking sheet with parchment paper; set aside. Roll one piece of pie
crust into a 12" round, then carefully place it in the prepared pan.
Using your hands, gently fit the dough into the bottom of the pan
and up the sides, allowing for 1" of pie crust overhang. Sprinkle
the bottom of the pie crust with 1 ts flour and 1 ts sugar, mixing
them together so they evenly coat the bottom of the crust. Trim the
excess crust with kitchen sheers and place the pan in the
refrigerator until needed.
Roll the second piece of pie crust into a 12" round. Using a ruler
and a paring knife, cut 16 strips, each about a 1/2" wide. Don't
worry if they end up being a little uneven--it happens! Carefully
transfer the the strips onto the prepared baking sheet and place in
the refrigerator until needed.
Place the apple cider in a small saucepan and bring to a boil over
medium-high heat. Continue cooking, stirring frequently, until you
have 1/4 cup of apple cider reduction; about 10 minutes. Remove
from heat.
In a large bowl combine the sliced apples, apple cider reduction,
and apple cider vinegar; toss well to coat the apples, set aside.
In medium-sized bowl combine both sugars, spices, flour, and salt.
Add the dry mixture to apple mixture and toss well to coat.
Using a slotted spoon, fill the chilled pie crust with the apple
filling, leaving excess juices behind. Remove the pie crust strips
from the refrigerator and begin creating a lattice pattern,
carefully weaving over and under each strip of the opposite
direction. Once you're done weaving, trim any excess dough from the
edges. Return the pie back to fridge for 20 minutes.
In the meantime, set the oven @ 425°F/218°C.
Make an egg wash by whisking together the egg and milk until well
combined. Brush the egg wash over the lattice strips and crust of
the unbaked pie, then sprinkle with the turbinado sugar, if using.
Place the pie on a large baking sheet. Bake for 20 minutes, then
reduce the heat to 375°F/190°C, and continue baking for an
additional 45 minutes, or until the crust is golden brown and
filling is bubbling. To avoid over browning, you may want to place
a piecrust shield on the pie after 30 minutes of baking. Carefully
remove the pie from the oven, and place it on a wire rack to cool
completely before cutting, about 6 hours.
This pie will keep, loosely covered, at room temperature for 1 day.
You may also tightly wrap it and store it in the fridge for up to
1 week.
Recipe FROM:
https://bakerbynature.com
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