HOMEMADE APPLE PIE
There’s nothing sweeter like a slice of warm apple pie dessert, made with delicious Granny Smith apples, cinnamon,nutmeg.Homemade Apple Pie.
2 tablespoons lemon juice
6 cups apples ( Granny Smith ) peeled, cored and sliced
1½ cups plus 2 tablespoons sugar (for top crust)
¼ teaspoon nutmeg
¼ teaspoon cinnamon
3 tablespoons flour
4 tablespoons butter
1 large egg white
pinch of salt
Preheat the oven to 450.
Press pie shell into pie pan and set aside top crust. Peel, core and thinly slice apples;
Sprinkle the lemon juice over the apples in a large bowl.
Mix 1¼ cups sugar with the salt, nutmeg, cinnamon and flour.
Then add to apples until they are even coated.
Spread the apples in crust and dot with butter.
Add top crust and and seal edges. Cut 4-5 slits in top for steam to escape. Beat egg white until foamy; Use a pastry brush to brush an even coat of lightly beaten egg white all over the top surface of the pie and sprinkle with sugar
Bake at 450 for 10 minutes and then reduce to 325 for 30 minutes.
Remove from oven and allow to cool at room temperature for at least 2 hours before serving.
Choose Tart Apples tartness also prevents oxidation reactions that can turn apple slices brown.
For the flakiest, most tender crust, it’s essential that you keep all of your ingredients and equipment cold as you work. See, flaky layers in the crust are formed when chunks of butter
Par-cooking your apples either by stirring them in a pan on the stove top, by heating them in the microwave, by cooking them or by pouring boiling water over them and letting them sit for 15 minutes will make for apples that hold their shape better when you bake them.
Par-cooking your apples will get rid of the air pocket that can occur between the top of the apples and the crust when you add your apples raw.
For a juicy pie, use 2 tablespoons of cornstarch. For a firmer filling that holds its shape more when sliced, use up to 4 tablespoons cornstarch.
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