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It's good to have one good
old-fashioned simple apple pie recipe. No surprising ingredients
here...just the facts ma'am.
Best-Ever
Apple Pie
5 apples, cored, peeled
and thinly sliced (Pippin or Granny Smith apple preferably)
1 teaspoon ground cinnamon
1/2 cup firmly packed brown sugar
2 tablespoons lemon juice
1 teaspoon all-purpose flour
Pastry for 1 (9-inch) double pie crust
1 large egg yolk, beaten
2 tablespoons milk
- Preheat oven to 425°F
(220°C).
- In a large bowl, toss
apples with cinnamon, brown sugar and lemon juice.
- Sprinkle flour evenly
over a 9-inch unbaked pie shell.
Arrange apples slices on top, leaving little space between apple
slices.
- Roll out pie shell dough
to fit the top. Brush edge of crust with an egg wash made by
blending beaten egg yolk with milk. Turn top shell over and place
on pie; seal and flute edges of dough. Cut a round vent of 3
or 4 small slashes in the center of crust to let steam escape.
Brush with remaining egg wash.
- Bake 15 minutes then reduce
the oven temperature to 400°F (205°C) and bake another
15 minutes, then reduce to 325°F (160°C) and bake 20
minutes more, or until crust is golden brown.
Remove from oven; cool on wire before serving.
Makes 8 servings.
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