| Ingredients | Image |
6 medium-sized Granny Smith apples Juice of one lemon ⅔ cup sugar 2 tbsp corn starch 1 tsp cinnamon Pastry for a two-crust pie 1 egg |
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Mix dry ingredients in a large mixing bowl and mix in the lemon juice.
Peel, and core, and slice the apples (very thinly), add slices to dry ingredients, and mix thoroughly (dive in with your bare hands).
Cover and allow to sit for at least one-half hour. Overnight in the fridge works nicely.
Divide pie crust dough into two equal lumps, and roll out to twelve-inch diameter rounds. I use a French rolling pin which is about twenty inches long and tapered at both ends. Roll the pin with the palms of your hands, and you will find that you can "steer" the circumference of the round quite accurately by applying pressure to different portions of the rolling pin
Put one of the pastry rounds into a nine-inch pie plate, fill it with the apple filling. Put the second pastry round on top, and tuck its edges underneath the edge of the bottom crust, leaving no crust overhaning the edge of the pie plate.
Beat the egg with a tablespoon or so of water, and glaze the top pie crust with the egg, sprinkle the top liberally with cinnamon sugar.
Bake at 450º for 15 minutes, and at 350º for 45 minutes.
Remove pie from oven and allow to cool on a cooling rack for one hour.
Ingredients
Directions
Mix dry ingredients in a large mixing bowl and mix in the lemon juice.
Peel, and core, and slice the apples (very thinly), add slices to dry ingredients, and mix thoroughly (dive in with your bare hands).
Cover and allow to sit for at least one-half hour. Overnight in the fridge works nicely.
Divide pie crust dough into two equal lumps, and roll out to twelve-inch diameter rounds. I use a French rolling pin which is about twenty inches long and tapered at both ends. Roll the pin with the palms of your hands, and you will find that you can "steer" the circumference of the round quite accurately by applying pressure to different portions of the rolling pin
Put one of the pastry rounds into a nine-inch pie plate, fill it with the apple filling. Put the second pastry round on top, and tuck its edges underneath the edge of the bottom crust, leaving no crust overhaning the edge of the pie plate.
Beat the egg with a tablespoon or so of water, and glaze the top pie crust with the egg, sprinkle the top liberally with cinnamon sugar.
Bake at 450º for 15 minutes, and at 350º for 45 minutes.
Remove pie from oven and allow to cool on a cooling rack for one hour.