Apple season has arrived, and the fruit stands in Santa Ynez are toppling with fresh picked apples of all kinds. There is nothing better than apple-stand apples--they taste completely different than grocery store apples. Sweeter, crisper, so good. This is the first of what I hope will be a series of apple pies, since I found a goldmine of recipes from a real pro pie-maker. This is the basic Old Fashioned Apple Pie, and it's very simple. It should be noted that I always put more cinnamon in than the recipe suggests. In my opinion, there can never be too much cinnamon. --AnglophileLV
Old Fashioned Apple Pie
Pillsbury pie crusts - in the box, not the pie tin
5 medium-large apples peeled and sliced
1 tsp cinnamon
¼ tsp nutmeg
¾ cup sugar
¼ tsp salt (a little less than)
2Tb flour
melted butter, sugar, cinnamon (to brush over the top crust)
In a large bowl, mix all of the above and pour apples into prepared crust. Pat them down with your hands.
Cover with second pie crust (or cut that crust into strips and make a lattice).
Brush the top crust with butter, sugar and cinnamon.
Bake for 20 minutes at 425 degrees – then take out and cover the edges of the crust with foil so they don’t burn.
Bake for another 20 minutes, but check towards the end to make sure the top isn’t burning (mine got a little singed).
Let sit for 2 hours before serving.
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2 comments:
what variety of apple did you use?
granny smith (green), gala (light red/pink), red delicious (red)?
I would use Granny Smith - the apples need to be hard and tart to bake well. But, the apples I actually used were the green ones at the end of the table that the apple seller said were the tartest. No idea what they are.
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