Directions: |
Directions:CRUST:
Be sure to warm to room temp BEFORE unfolding.
FILLING:
Combine sugar, flour, salt, cinnamon. Mix thoroughly before adding lemon juice. Pour mixture over sliced apples and let macerate for 15 minutes before placing in crust. A quality peeling, coring and de-seeding job will give you a quality pie without nasty bits of core or peel in the pie. Medium size apple slices will also add to the quality.
Put bottom crust into pie tin and trim with knife so crust reaches the edge of the lip. Add apple slices with rounded edges facing out so the points don't perforate the crust. Stack apples carefully and don't mound them too high. Add butter dollops.
The top crust needs to seal around the edges of the bottom crust. A good seal keeps juices from leaking out. Do this by gently raising the lip of the bottom crust and folding the top crust under it. Using your thumb, a spoon or some other interesting object, press the two crusts together, pinching them to create hills and valleys on the lip of the pie tin. Trim excess crust with a knife to create a smooth edge around the pie tin.
Put 3-4 knife slits in the top crust to allow moisture to escape. Sprinkle top crust LIGHTLY with sugar before baking. A light dusting prevents sugar from burning.
Bake at 400º for 30 minutes. Lower heat to 350-375º and bake additional 20-30 minutes. If you want a glaze, remove pie from oven about 10 minutes before completion and gently baste crust with egg white using a soft brush. Return to oven for final 10 minutes.
Call Doug when it is ready!
HINT: Put aluminum foil on the cookie sheet to avoid clean-up. |
This recipe for Grandma Mallory's Apple Pie is from