Recipe By : Bakers' Dozen (Nick Malgieri) Show #BD1A20
Serving Size : 8 Preparation Time :0:00
Categories : Pies
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Sour Cream Dough --
- for a 2 crust pie
Filling:
3 lb Firm, tart apples, such as
- Granny Smith, pippin, or
- golden delicious
3 tb Unsalted butter
1 tb Lemon juice
2/3 c Sugar
1 ts Ground cinnamon
Egg Wash:
1 Egg -- well beaten with:
1 pn Salt
1 ts Sugar -- for finishing (optional)
Peel, halve and core the apples. Cut each half into 5 or 6 wedges.
Melt the butter in a wide, shallow, sloping sided pan over medium
heat. When the butter begins to sizzle, add the sliced apples and
cook, tossing or gently stirring, until they begin to sizzle about
1 minute. Add the lemon juice and sugar and continue to toss or
gently stir often until the apples are tender, but still fairly firm
about 5 minutes longer. If the apples have exuded a large quantity of
juice, they will re-absorb it as they cool. Pour the filling out into
a nonreactive pan, or a pan lined with plastic wrap, on which the
apple slices will fit in a single layer. Sprinkle with the cinnamon
and let cool. Set a rack at the upper and lower thirds of the oven
and preheat to 400°F. Roll out the bottom crust and arrange in pan.
Pour the cooled filling into the bottom crust. Roll out the top crust
for double crust pie. Cut several slashes in the top crust and
carefully brush with egg wash. Be careful not to leave puddles of
liquid on the crust. If you wish, sprinkle the top crust with sugar.
Place the pie in the oven on the lower rack and lower the temperature
to 375°F. Bake the pie for about 40 minutes, until the crust is baked
through and a deep golden brown and the filling is gently bubbling.
If the top crust has not colored sufficiently after 30 minutes, move
the pie to the upper rack of the oven for the last 10 minutes. Cool
the pie on a rack.
