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Apple Pie: Ina Garten's Recipe

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This recipe for Apple Pie: Ina Garten's, by , is from The DiSomma Family Cookbook Vol. III, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

mary disomma


4 pounds granny smith apples, peeled, cored, quartered and cored
1 lemon zested
1 orange zested
2 tablespoons lemon juice, freshly squeezed
1 tablespoon orange juice, freshly squeezed
cup sugar plus 1 teaspoon to sprinkle on top
cup plain flour
1 teaspoon kosher salt
teaspoon ground cinnamon
teaspoon ground nutmeg
⅛ teaspoon ground allspice
1 egg beaten with 1 tablespoon water, for egg wash

Preheat the oven to 400.
Cut each apple quarter in thirds crosswise. Put the apples in a sauce pan and par cook them on the stove for 5-10 minutes stirring constantly.
Combine the partially cooked apples in a bowl with
the zests, juices, cup sugar, flour, salt, cinnamon, nutmeg, and allspice.
Roll out half of the dough and drape it over a 9 or 10 inch pie pan to extend about inch over the rim.
Fill the pie with the apple mixture. Brush the edge of the bottom pie crust with the egg wash so the top crust will adhere. Top with the second crust and trim the edges to about 1-inch over the rim. Tuck the edge of the top crust under the edge of the bottom crust and crimp the 2 together with your fingers or a fork. Brush the entire top crust with the egg ash, sprinkle with 1 teaspoon sugar, and cut 4 or 5 slits.

Place the pie on a sheet pan and bake for 1 to 1 hours, or until the crust is browned and the juices begin to bubble out. Serve warm.




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