Double Crust Honey Crisp Apple Pie
Pie-pastry rounds (2 pack)
5 Honey Crisp Apples, or any semi-sweet apples
2 tablespoons lemon juice
3 tablespoons all-purpose flour
1/4 cup sugar plus more for dusting
3 tablespoons cold butter, diced
1/4 teaspoon ground cinnamon
2 tablespoons whole milk or heavy cream plus more for brushing
Preheat oven to 425°
If pie pastry is frozen, follow proper methods for defrosting and keep refrigerated until ready to use, making sure to begin with cold pastry dough only.
Peel, seed and core all apples. Remove skins and discard (or they can be dehydrated and later used to make a lovely apple tea).
Place all apples in a bowl and sprinkle lemon juice to prevent discoloring. Next, add flour and mix well. Add sugar to coat and mix gently.
Place one round sheet of pastry dough on bottom of pie dish. Gently use the tips of your fingers to press the dough outwards so that some is pushed past outer edges of dish.
Place apple mixture in the pastry dish and spread evenly. Place diced butter in various places underneath the apples. Next, add on top.
Place second sheet of round pastry dough on top. With the tips of your fingers, press into the bottom layer of pastry dough and crimp. Continue all the way around until you have finished.
Using a straight-edged knife cut 4 slits into the pie’s top layer of dough. Brush the entire surface with milk and dust with sugar.
Bake for 15 minutes. Reduce heat to 350°, cover the crust with a guard or aluminum foil and bake for one hour or until crust surface is golden brown. Allow to cool completely before serving.
Honey Crisp apples can be found in just about any supermarket. This homemade apple pie recipe gives the delicious taste of fresh apples with the sweetness we all crave every once in a while!
9.0 inch pie
Friday, December 4, 2009 - 1:40am