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Recipes
RECIPE--MOMSAPPLEPIE.THEDIRTCHEAPGARDENER.COM
Mom's Apple Pie
Mom's Apple Pie
Ingredients:
Two refrigerated pie crusts at room temperature
2/3 cup sugar
3 tbsp. all-purpose flour
1/4 tsp. ground allspice
1/8 tsp. ground nutmeg
1/2 tsp. cinnamon
3 lbs. of 1/4 to 1/2 inch thick slices of peeled and cored apples (Granny Smith is what Mom uses)
1 tsp. vanilla extract
1 1/2 tbsp. brandy
Egg Wash:
1 egg yolk
1 tbsp. cream
Pre-heat oven to 375 (350 for convection).
In large bowl combine sugar, flour and spices. Add apples and mix using your hands until well coated. Add vanilla extract and brandy.
Lighty butter 9 inch pie pan. Position pie dough into pan.
Add apple filling, mounding slightly in center. Dot with butter.
Position second disc of dough over apples. Trim excess dough , leaving a 3/4 inch overhang. Fold overhang of top crust under edge of bottom crust lining up with the edge of your pan. Finish edge by pressing with a fork or flute using thumb and forefinger ( this will seal in the juices).
Blend yolk and cream together in a small bowl. Brush over top of pie crust. Sprinkle with sugar or a mixture of cinnamon and sugar.
Cut slits in top crust to allow steam to escape. Bake 20 minutes, then reduce to 350 (325 for convection). Protect your crust edge with aluminum foil or a crust protector. Bake an additional 30-45 minutes until crust is golden brown and juices are bubbling. Transfer to rack to cool.
Serving Suggestions:
Whipped cream spiked with brandy, vanilla or cinnamon ice cream, drizzled with caramel sauce, for a professional look ladle with creme anglaise.
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