Pie Baker Pro Header

 

 
Print Recipe / E-mail Recipe


Product Spotlight


Core, slice, and peel apples or potatoes

Core, slice, and peel apples or potatoes in one easy operation. Made of enamel-coated cast-iron with stainless steel blades and a chrome shaft, the Peel Away Apple Peeler includes a 5-year warranty.
Order - Back To Basics Apple PeelerAmazon

About Granny Smith Apples
Granny Smith Apple
Granny Smith Apples The Granny Smith apple gets its name from its founder, Mrs. Mary Ann (Granny) Smith. Granny Smith Apples are crisp, juicy, and tart which makes them perfect for either baking in pies, stewed in sauces or eating out of hand. They're also great in salads because once cut, they keep their color longer than other apples.
www.produceoasis.com

The best all American apple pie
Apple Pie does not get better than this. Reducing and concentrating the juices of the apples make it necessary to use only about half the usual amount of thickener, resulting in a more pure apple flavor, a juicy filling, and a crisp bottom crust.
From The Pie and Pastry BibleAmazon , by Rose Levy Beranbaum.

The best all American apple pie

 

PREP TIME 30 Min
COOK TIME 45 Min
READY IN 4Hrs
yields 1 - 9 inch pie

 


 

Servings 8

INGREDIENTS (Nutrition)

6 medium baking apples (Granny Smith)
1 tablespoon freshly squeezed lemon juice
1/4 cup light brown sugar, packed
1/2 to 1-1/2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon nutmeg
1/4 teaspoon salt
2 tablespoons unsalted butter
1 tablespoon + 1 teaspoon cornstarch

1 pastry for a 9 inch double crust pie

DIRECTIONS

  1. In a large bowl, combine the apples, lemon juice, sugars, cinnamon, nutmeg and salt and toss to mix. Allow the apples to sit at room temperature for minimum of 1.5 hours.

  2. Preheat an oven to 450 degrees F (230 degrees C).

  3. Transfer the apples and their juices to a colander suspended over a bowl to capture the liquid. The mixture will release at least 1/2 cup of liquid..

  4. In a small saucepan (preferably lined with a nonstick surface), over medium-high heat, boil down this liquid, with the butter, to about 1/3 cup (a little more if you started with more than 1/2 cup of liquid), or until syrupy and lightly caramelized. Swirl the liquid but do not stir it. transfer the apples to a bowl and toss them with the cornstarch until all traces of it have disappeared.

  5. (Alternatively, spray a 4-cup heatproof measure with nonstick vegetable spray, add the liquid and butter, and boil it in the microwave, 6 to 7 minutes on high.) Meanwhile, transfer the apples to a bowl and toss them with the cornstarch until all traces of it have disappeared.

  6. Pour the syrup over the apples, tossing gently. (Do not be concerned if the liquid hardens on contact with the apples; it will dissolve during baking.)

  7. Transfer the apple mixture to the pie shell. Moisten the border of the bottom crust by brushing it lightly with water and place the top crust over the fruit. Tuck the overhang under the bottom crust border and press down all around the top to seal. .

  8. Allow pie to cool. Serve at room temperature.

Join the Apple Pie Community

Check out the top 10 Apple Pie Baking Tips. The best Key Lime Pie! Plus what do you enjoy with your Key Lime Pie? at my Squidoo Lens.

 

     

Pies | Pie Crust | Filling | Utensils | Baking Techniques | Pie History | Pie Photos | Pie Articles | Submit Recipes | Healthy Pies | Pie Reviews
Product Reviews
| Beginners Guide to Making Pies | Pie Vocabulary | Newsletter | Privacy&Contact | Friends of Pie

A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
© Copyright 2009 PieBakerPro.com. All rights reserved.
No reproduction permitted without permission.