Here is a very punny picture that I call an Apple Pi pie. Well, that was a lame attempt at being funny. Getting down to business. This is basically the grandma's apple pie recipe that has been handed down for generations and has been used in every holiday imaginable from Christmas Day to the next Thanksgiving Feast!
Ingredients: Pastry for a double-crust pie (9 inches), 6-7 cups of thinly sliced and peeled tart apples (about 2.5 pounds). 1 Tbs lemon juice, 1 cup granulated sugar. 2 Tbs all-purpose flour, 1/2 tsp. ground cinnamon, dash ground nutmeg, 2 Tbs butter, 2% milk, and additional sugar.
Directions (yields 6-8 servings): Line a 9 inch pie plate with a bottom pastry; trim the pastry evenly with the edge of the plate and set aside. In a large bowl, toss the apples with lemon juice. Combine the sugar, flour, cinnamon and nutmeg. Arrange half the apples in the pastry shell; sprinkle with half of the sugar mixture. Repeat layers. Dot with butter. Roll out the remaining pastry to fit the top of the pie; place over the filling. Trim, seal and flute edegs. Cut slits in the pastry and cut out part of the pastry to make the Pi sign on the top of the pie. Brush with milk and sprinkle with additional sugar. Cover the edges loosely with foil. bake at 425 degrees for 20 minutes. Remove foil; bake 30-35 minutes longer or until crust is golden brown and filling is bubbly. Serve warm if desired or cool on a wire rack! Dig in and enjoy!
Ingredients: Pastry for a double-crust pie (9 inches), 6-7 cups of thinly sliced and peeled tart apples (about 2.5 pounds). 1 Tbs lemon juice, 1 cup granulated sugar. 2 Tbs all-purpose flour, 1/2 tsp. ground cinnamon, dash ground nutmeg, 2 Tbs butter, 2% milk, and additional sugar.
Directions (yields 6-8 servings): Line a 9 inch pie plate with a bottom pastry; trim the pastry evenly with the edge of the plate and set aside. In a large bowl, toss the apples with lemon juice. Combine the sugar, flour, cinnamon and nutmeg. Arrange half the apples in the pastry shell; sprinkle with half of the sugar mixture. Repeat layers. Dot with butter. Roll out the remaining pastry to fit the top of the pie; place over the filling. Trim, seal and flute edegs. Cut slits in the pastry and cut out part of the pastry to make the Pi sign on the top of the pie. Brush with milk and sprinkle with additional sugar. Cover the edges loosely with foil. bake at 425 degrees for 20 minutes. Remove foil; bake 30-35 minutes longer or until crust is golden brown and filling is bubbly. Serve warm if desired or cool on a wire rack! Dig in and enjoy!
No comments:
Post a Comment