Apple Pie
Submitted by: Mary Brock
Attributed to: Mary Brock
Category: Pies and Cakes
Description:
Prep time: 30 minutes
Total time: 2 hours 30 minutes -3 hours 30 minutes
Servings: 8
Difficulty rating: 2
Ingredients:
2 tablespoons unsalted butter
3 Granny Smith apples (cored, peeled, cut into thin slices)
3 Honeycrisp apples (cored, peeled, cut into thin slices)
1/4 Teaspoon ground allspice
1/2 Teaspoon ground cinnamon
1/4 Teaspoon kosher salt
3/4 Cup plus 1 tablespoon granulated sugar
2 Tablespoons all purpose flour
1 Tablespoon apple cider vinegar
2 Pillsbury refrigerated pie doughs
1 Egg (lightly beaten)
Vanilla ice cream (optional)
Whipped cream (optional)
Special tools/utensils needed:
Measuring spoons, measuring cups, large saute pan, large bowl, pie tin, rimmed baking sheet
Directions:
Place a rimmed baking sheet on the middle rack of oven and preheat oven to 425℉.
Melt butter in a large saute pan set over medium-high heat and add apples to the pan.
Meanwhile, whisk together spices, salt, and 3/4 cup sugar, and sprinkle over the pan, stirring to combine. Lower heat and cook until soft, approximately 5-7 minutes.
Sprinkle the flour over the apples and stir to combine, cooking another 3-5 minutes.
Remove pan from heat, add apple cider vinegar, stir, and scrape mixture into bowl and allow to cool.
Place one crust into a pie tin and trim edges. Place the pie tin, with the dough in the freezer while the oven preheats and the apples cool.
Remove the pie tin from the freezer and put the cooled apples into it. Cover with the remaining piece of dough. Press the edges together and crimp with the tines of a fork or your fingers. Using a sharp knife, cut three slits in the top center of the pie to vent steam. Lightly brush the top of the pie with egg wash and sprinkle with remaining tablespoon of sugar.
Place pie in oven and bake on hot baking sheet for 20 minutes, then reduce temperature to 375 ℉. Continue to cook until the interior is bubbling and the crust is golden brown, up to 30 to 40 minutes more.