Apple Pie

1 recipe Pie Dough


Apple Pie Filling

5 large apples, peeled and cut into 8 slices each (I like a mixture of tart and sweet, but Granny Smiths are traditionally baking apples)
1/2 cup brown sugar
1 tsp cinnamon
1/4 tsp nutmeg, freshly ground is best
1/4 tsp salt
1/4 cup flour
2 tablespoons chilled butter cut into small pieces.

Toss all ingredients except for the butter together.

Roll pie dough to 1/4″ thickness.

Tricks to rolling out the dough:

Lay dough loosely in pie pan.

Load filling into pie. Place butter pieces here and there in the pie.

Top with top crust.  Ideally you have an inch overhang on both the bottom and the top crusts that you can tuck under and edge with your fingers.  I didn’t wait long enough for my pie dough to chill, and it became unworkable before I got it big enough.  There is a solution.  Get it just large enough to cover the pan, patching with scraps, and then use a fork to seal together the edges. Cut vents.

At this point I typically stick this whole thing in the fridge and preheat the oven to 350 for 20 minutes.  You could just bake it after this if you’ve preheated your oven, but I like to give the butter one last chance to firm up.

Brush with cream and sprinkle with sugar, vanilla sugar if you have it.

Foil the edges halfway through if they’re browning faster.  Whenever it’s golden brown all over, it’s done.  45 – 55 minutes.

If you’re going to keep it a few days, do not cover it with plastic wrap.  Makes the crust soggy.  Cover it loosely with a towel.  If the crust does happen to sog, 10 minutes in a 350 degree oven will crisp it.


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