Apple Pie

Posted by Dexie

For some reason I had such a craving for apple pie this past weekend. Maybe because the last time I had a slice was christmas of 2005. I just had a baby August of last year and when Christmas rolled in I just didn't have time to make this staple pie to add to our menu. Well as with every craving, this one was remedied. And let me tell you, I wasn't the only one patiently anticipating for that first slice as soon as it done cooling off the rack.

For a Double-Crust Pie Pastry:
2 cups of flour
1 tsp salt
2/3 cup shortening
4-6 tablespoons ice water

In a mixing bowl, stir together flour and salt. Using a pastry blender or a fork, cut in shortening until mixture resembles coarse meal

Sprinkle water over flour mixture 1 tablespoon at a time, mixing lightly with a fork, just until pastry holds together.

Divide Pastry in half and shape into balls. Flatten 1 ball slightly on a floured work surface.

Using a floured rolling pin, roll pastry from center out to form a 12-inch circle about 1/8-inch thick. Wrap pastry around rolling pin. Unroll into pie pan. Repeat for top.

For the Apples:
1 large egg, separated
4 tart apples
4 sweet apples
2 tablespoons lemon juice
1/2 cup firmly packed light brown sugar
1/2 cup granulated sugar
1/3 cup all flour
1/4 teaspoon ground cinnamon
1/8 teaspoon nutmeg
2 tablespoon butter

Preheat the oven to 425F. Make pastry. Fit 1/2 pastry pastry into a 9-inch pie pan, letting the edges hang over about 1 inch. In a cup, whish egg white until frothy and brush on crust. Reseve yolk for top crust glaze. roll top pastry and cut several slits for steam vents. Cover with plastic wrap until ready to sue.

Peel, core and slice apples, placing them in a bowl. Sprinkle with lemon juice as you go. Add sugars, flour, cinnamon, and nutmeg and toss lightly. Mound mixture in the piecrust; dot with butter.

Moisten rim of bottom pastry with a little water and place top pastry under bottom pastry at the pan rim, then crimp. I use the generic trick; fork :). In a small bowl, make glaze for top by whisking together reserved egg yolk and cold water. Brush over top, carefully avoiding slits.

Bake at 425F for 15 minutes, lower temperature to 375F and bake 35 minutes more or until filling is bubbly and pastry is nicely browned. If crimped edge browns too fast, cover with foil. Let pie cool on a rack for 20 minutes. Serve with vanilla ice cream.