Source: The Complete book of Pastry sweet & Savory. B. Clayton
Makes 8 servings.
Preparation time: 1:20 hours
Tips: A most during Thanksgiving
Apple Pie
Traditional
Ingredients
Preparation
Pastry for 2 single crust 9" pie (Crisco), see note (1)
5 to 6 large Golden Delicious apples (4 cups), peeled and sliced
1/2 to 1 cup granulated sugar to taste
2 tablespoons cornstarch
1/4 teaspoon salt
1/2 teaspoon cinnamon, optional
1 teaspoon lemon peel, grated or chopped finely
2 tablespoons butter to dot
1 tablespoon cream or milk to brush crust
1 tablespoon granulated sugar to sprinkle on crust
Preheat oven at 425 F degrees.
1. Peel, core and slice apples into a medium bowl. Stir in sugar, cornstarch, salt, cinnamon, lemon peel and lemon juice. Let stand for 15 minutes. Mean time prepare crust.
2. Roll bottom crust such that will cover bottom and sides of pan and slightly hang over the edge. Arrange a row of slices around the outer edge of the bottom crust. Put down other rows in concentric circles. Pile remaining slices over the rows, building the center higher than the sides. Pour remaining juices over the slices. Dot with butter.
3. Roll out the top crust. Trim and moisten the edge of the bottom crust with water or beaten egg white to seal the crusts together. Fold the top crust in half and carefully lay it in place over the apple filling. Seal edges between the fingers. Crimp with a fork or pie crimper. Cut out a decorative pattern to allow steam to escape, the base of a frosting tip pressed in the center to cut a small hole works well. You may place crust cut outs as decorations on top such as leaves etc.. Brush cut outs with water to make them stick.
4. Place pie at lower shelf of the hot oven. Bake at 425 F degrees for 15 minutes. After 15 minutes reduce heat to 375 F degrees and continue baking for 35 additional minutes, or until juices bubbles from the center vent cuts.
5. Five minutes before the pie is finished baking, brush the top with cream or milk and sprinkle with sugar. Bake the last 5 minutes.
6. Remove from oven and place on a rack to cool. Serve warm or at room temperature. Cheddar cheese and ice cream are traditional as well as inspired accompaniments.
VARIATION.
Dutch Apple:
Make large slits in to the crust, and 5 minutes before the pie is completely baked, pour 1/2 cup heavy cream through the openings. Bake 5 more minutes.
French Apple:
Omit the top crust and top with a crumb or streusel mixture made with 1/4 cup brown sugar, 1/2 cup flour and 1/3 cup butter or margarine. Mix till crumbly. Increase baking time 10 minutes.
Cheese Surprise:
After half of apples have been spread in the pan, cover with thin slices of Cheddar cheese and top with remaining apples. Bake and serve warm.
Suggested apples: Rhode Island Greening, Rome Beauty, Jonathan or Baldwin. However the family's favorite is made using ripe golden delicious apples.
NOTE: 1) Use a 10" deep dish such as spring mold. Crisco recipe found under "Crust For Pies" in this section.
For a regular 9" pie use 1 double crust 9" pie.
