Okay, you asked for it, so here it is. My recipe for apple pie.
For the crust I use 2 frozen ready-made crusts which I let thaw while I prepare the pie.
Combine and blend well:
1 egg
2 Tlbs flour
1 cup granulated sugar
1/3 cup melted butter
This mixture is poured over the apples that have been cut into bite-size pieces and put into the bottom crust. I use MacIntosh apples, but you can use whatever kind you like.
I sprinkle ground cinnamon over the apples & mixture, lay the top crust over it, crimp the edges of both crusts together and make some slits in the top crust with a knife. Then I brush a milk and egg mixture over the top crust so that it browns nicely and wrap a strip of foil around the crimped edge of the pie so that it doesn't burn. A final sprinkle of cinnamon over the top and it's ready to bake.
You might want to place the pie on a baking sheet, otherwise, your oven will bear the brunt of the spill-over.
Bake at 400 for about 15 min., then reduce to 300 for about 30-40 min. or until the top is golden and a knife inserted into the pie slides easily through the apples.
While it's tempting to eat the pie while it's warm from the oven, I let it cool and then put the slices in the microwave to heat them up. Cutting into this pie while it's still hot/warm results in messy slices that taste just as delicious but won't look that good. Letting it cool gives it a chance to firm up.
I have also made pear pies using this recipe, just substituting pears for apples.
For the crust I use 2 frozen ready-made crusts which I let thaw while I prepare the pie.
Combine and blend well:
1 egg
2 Tlbs flour
1 cup granulated sugar
1/3 cup melted butter
This mixture is poured over the apples that have been cut into bite-size pieces and put into the bottom crust. I use MacIntosh apples, but you can use whatever kind you like.
I sprinkle ground cinnamon over the apples & mixture, lay the top crust over it, crimp the edges of both crusts together and make some slits in the top crust with a knife. Then I brush a milk and egg mixture over the top crust so that it browns nicely and wrap a strip of foil around the crimped edge of the pie so that it doesn't burn. A final sprinkle of cinnamon over the top and it's ready to bake.
You might want to place the pie on a baking sheet, otherwise, your oven will bear the brunt of the spill-over.
Bake at 400 for about 15 min., then reduce to 300 for about 30-40 min. or until the top is golden and a knife inserted into the pie slides easily through the apples.
While it's tempting to eat the pie while it's warm from the oven, I let it cool and then put the slices in the microwave to heat them up. Cutting into this pie while it's still hot/warm results in messy slices that taste just as delicious but won't look that good. Letting it cool gives it a chance to firm up.
I have also made pear pies using this recipe, just substituting pears for apples.
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