With all of the apple varieties available at the farmers' market, it can be hard to know which ones to choose for eating-out-of-hand, and which ones to pick for baking. Generally speaking, you want firm, crisp, tart apples for baking. The sweeter varieties may not hold up as well in your pie, and might make your filling too sweet. You can always ask your local grower for suggestions, and I have a few favorites: Braeburn, Winesap, Jonathan and Granny Smith.
Stories On This Episode
Keep your dough cold throughout the process, and avoid overworking for a tender, flaky pie crust--every time!
- 6-7 apples, (use a firm, tart variety) peeled and sliced into pieces about 1/8 inch thick
- 2 teaspoon. lemon juice
- 1 cup sugar
- 1 teaspoon cinnamon
- Â½ teaspoon nutmeg
- 2 tablespoons cornstarch
- Flaky Pie Crust, for two crust pie
- Place the apple slices in a medium bowl and sprinkle with the lemon juice. In a separate bowl, mix the sugar with the cinnamon, nutmeg and cornstarch. Add this to the apples and blend until the apples are coated.
- Fill the pie shell in the pan with the apple mixture. Pile the apples a little higher in the center than at the sides. Place the flat circle of dough over the apples. There should be a Â¾ inch overhang of the dough.
- Fold the pastry overhang under and pinch to make a decorative edge, or press around the edge with the tines of a fork. Preheat the oven to 450F, while you refrigerate the pie.
- When the oven is preheated, use a fork to pierce all over the top pie crust, or slice a design into the top, to vent steam during baking. Brush the top with milk or cream, and sprinkle generously with sugar. Place pie on a baking sheet and bake for 10 min. at 450F, then reduce heat to 350.
- Bake for 40-50 more-until the crust is a deep golden brown. Do not under-bake. If the edges are getting too brown too quickly, carefully cover them with strips of aluminum foil. Remove the pie from the oven and let cool before serving.