apple pie

classic apple pie

a complete recipe of the basic pie crust which is two dough discs one for bottom of the pie and the top.

4 lbs of a variety of apples, pippin, golden, gala, pink lady, cortland any of these are fine for the are strong apples use 4 lbs that are cored and peeled and cut into 1/4” slices

place in a bowl and add 2/3 cups of sugar and 2 tblspns of lemon juice toss to coat apples

in a separate dish measure out 2 tblspn of flour, 1 tsp of cinnamon 1/4 tsp of salt 

in a deep pot add 4 tblspns of butter until melted add your coated apples and cook for 12 min. to 15 min. add the flour mixture and toss to coat for 3 min. 

you can make the filling mixture a day in advance but usually i do this on the same day.

while the filling is cooling roll out one disc place on a 9” pie plate and fridge for 30 mins.

while this is cooling roll out the other disc to have it ready to place on top of pie.

pre heat oven to 425℉

pour filling into prepared pie crust and cut 2 tblspns of butter and place randomly on top of apples and place the next dough disc on top and crimp edges and make pie slits so steam can come out, brush 1 beaten egg wash on top of pie crust and sprinkle sugar ton top.  Put a pie shield on edges and bake for 30 min reduce heat to 375℉ and bake an additional 1 hour until center is bubbling and crust is golden brown.

enjoy