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Ingredients
- Crust
- 1 Traditional Pastry Pie Crust Dough for 9inch double crust Pie
- 1/2 cup Heavy Cream (to glaze the top crust and crimped pie edges)
- Filing
- 3/4 cup sugar
- 2 tablespoons unbleached all-purpose flour
- 1 tablespoon ground cinnamon
- Dash of ground nutmeg
- 8 medium apples,peeled,cored and cut into 1/2-inch chunks
- 1 tablespoon salted butter
Details
Preparation time 30mins
Cooking time 55mins
Preparation
Step 1
Heat oven to 425ºF.
Prepare recipe for double crust pie. Roll out half the dough for bottom crust. Set aside other half to use for the top crust. Place in 9-inch pie plate. Press to fit without stretching dough. Trim even with pie plate. Do not bake.
Prepare filing, in small bowl, whisk together sugar, flour, cinnamon and nutmeg.
Peel, core and slice apples. Place apples in large bowl and sprinkle them with the sugar mixture, making sure the apples are thoroughly coated. Place apple mixture in pie shell and dot the filling with butter.
To prepare the top crust, roll out the second half of dough with a rolling pin until it forms a 10-inch circle. Fold the dough circle in half and place if over filling, with the straight line of the half circle running down the middle of the pie. Unfold circle so that the entire pie is covered. Using your thumb and index finger, crimp the edges of the pie together to seal in the filling, and then use a fork to puncture the top of the pie 5 or 6 times. Brush the top of the pie and crimped edges with heavy cream
Place pie plate on baking sheet and bake for 15 minutes. Reduce heat to 375ºF and continue baking for 40 minutes or until the apples are tender.
Transfer pie on wire rack and allow the pie to cool and set for 1 ½ hours before serving.
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