Apple Pie

  • 24 Nov - 30 Nov, 2018
  • Mag The Weekly
  • Cookery


· 3 pounds mixed apples

· 2/3 cup granulated sugar

· 2 tbsp fresh lemon juice

· 6 tbsp unsalted butter

· 1 tbsp all-purpose flour, plus more for dusting

· ¾ tsp ground cinnamon

· 1/8 tsp salt

· 2 disks dough for basic crust

· 1 large egg, beaten

· Coarse sugar, for sprinkling


Peel and core the apples; slice ¼ inch thick. Toss with the granulated sugar and lemon juice. Heat four tablespoons butter in a large skillet, over medium-high. Add the apples and cook, stirring, until tender, about 10 minutes. Stir in the flour, cinnamon and salt; cook until thickened, one more minute. Let cool.

Roll out one disk of dough into a 12-inch round on a floured surface; ease into a nine-inch pie plate. Add the apples, mounding them slightly in the center, and dot with the remaining two tablespoons butter. Roll out the remaining dough into a 12-inch round. Lay it over the filling; press the edges of the crusts together, then fold the overhang under itself and crimp to seal. Brush with the beaten egg and sprinkle with coarse sugar. Cut a few slits in the top crust. Chill for one hour.

Place a baking sheet on the lowest oven rack and preheat to 425 degrees Fahrenheit for 30 minutes. Place the pie on the hot baking sheet, lower the temperature to 375. Bake until golden. Serve.