Ingredients: |
Ingredients: 6 medium tart-style apples, peeled, cored and sliced about ½" thick
(Now that I have an apple peeler I can do it in about 5 minutes)
1 large glass of Zinfandel
2 each store-bought 9" pie crusts
¾ cup sugar
2 tablespoons all-purpose flour
1 tablespoon of fresh lemon juice
Dash of salt
1 teaspoon cinnamon
½ teaspoon grated lemon zest
½ teaspoon nutmeg
1 tablespoon butter
2 tablespoons milk
1 teaspoon sugar
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Directions: |
Directions:Preheat oven to 450º. Drink large sip of wine!
Combine the apples, sugar, flour, lemon juice, salt, cinnamon, lemon zest and nutmeg in a large bowl. Toss gently to evenly coat the apples with sugar and seasonings. Drink large sip of wine!
Fill the uncooked pie shells with the apple mixture. Dot with butter. Fit the top crust over the apples, trim off excess and crimp the edges. Drink large sip of wine!
Prick the top crust several times with a fork to provide a vent for the steam to escape. With a pastry brush, brush the crust lightly with milk and sprinkle sugar over it. Drink large sip of wine, refill wine glass!
Bake for 15 minutes. Drink large sip of wine! Reduce the heat to 350º and bake another 45 minutes or until the piecrust is a golden brown. Drink a few large sips of wine!
Cool the pie on a wire rack for at least 20 minutes before serving. Best served with Vanilla Ice Cream. |
Personal
Notes: |
Personal
Notes: What could be more downhome than homemade apple pie?
When my apples got ripe this year, I beat the squirrels from getting them all and made my apple pies. Tart-style is best for making apple pies - I like Granny Smith. OK, I did cheat and used store bought crusts. I don't see a difference and they're much easier to prepare and clean up after.
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This recipe for Tom's Apple Pie is from