Apple Pie! Who doesn't enjoy a warm slice of apple pie with vanilla ice cream? Apple Pie is one of my favorite fruit pies to make.
Fall is the best time of year because it is apple season! I didn't go apple picking when I was a kid but living in the midwest for 8 years I quickly learned apple picking is a must. If you do go apple picking before making a pie make sure to look up what apples are in season and which ones are perfect to pick for baking. I personally like to pick a tarter apple for my pies because you end up adding a lot of sugar for that sweetness. Another recommendation is to make your pie one day before. I have found if I am making this pie for guests it tastes better the next day. Enjoy this recipe!
Classic Apple Pie
Serving Size: 1 pie
Total Time: 1 hour and 30 minutes
Source: Recipe adapted from Martha Stewart.
2 tablespoons all-purpose flour
1 frozen pie dough (or you can make from scratch)
12 Granny Smith apples, peeled, cored, and sliced
3/4 cup sugar
Zest and juice of 1 lemon
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
2 tablespoons unsalted butter
1 large egg
Step 1: Preheat oven to 375 degrees. Defrost pie dough. On a lightly floured surface, roll out pie dough into two 1/8-inch-thick circles to a diameter slightly larger than that of an 11-inch plate. Press one pastry circle into the pie plate. Place the other circle on waxed paper, and cover with plastic wrap. Chill all pastry until firm, about 30 minutes.
Step 2: In a large bowl, mix apples, sugar, lemon zest and juice, spices, and flour. Spoon apples into pie pan. Dot with butter, and cover with remaining pastry circle. Create a lattice structure for the pie topping or a design of your choice.
Step 3: Bake until crust is brown and juices are bubbling about 1 hour. Let cool on a wire rack before serving.
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