Harvest Apple Pie

It’s apple picking season here and we want to celebrate this amazing moment! This was one of your best apples pie ever!

You need

Dough

  • 2 cups flour ( your may mix it with whole wheat flour)
  • 1/2 cup margarine or 1/2 cup butter
  • 1/2 teaspoon salt
  • cold water (about 2 tablespoons)
  • 1 eggs, lightly beaten to brush (optional)

Filling

  • 2 lbs apples, peeled, cored and sliced ( weight of slices)
  • 2 tablespoons flour
  • 1 1/2 tablespoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1 tablespoon lemon zest, finely grated
  • 1/2 cup sugar ( if possible brown sugar)
  • 1/3 cup butter, softened (optional)

Preparation

  1. Pastry for double crust pie of 9 inches.
  2. Combine flour, margarine and salt with a pastry blender or fork until balls are the size of a large pea.
  3. Add egg and cold water spoon by spoon working with the fork until the bowl starts to clean itself.
  4. Preheat oven to 450°F/230°C.
  5. Coat sliced apples with flour, cinnamon, nutmeg and lemon rind.
  6. Line greased pie plate with unbaked pie crust, trim pastry.
  7. Fill pie crust with apple mixture, top with sugar and dot with butter if used.
  8. Brush crust edge with water or eggwash and place pie crust top on top of pie, crimp to the bottom crust. Brush with eggwash if you like.
  9. Make some cuts in the top crust for steam to escape. This can be done also prior transfer the cover crust on the apples.
  10. Bake for 10 minutes at 450°F/230°C.
  11. Turn oven down to 350°F(180°C and bake for other 45 minutes.

 

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One thought on “Harvest Apple Pie

  1. This was a delicious pie – the crust was tender and flaky and the apple mixture was lovely. I don’t like this much cinnamon in an apple pie (odd as Greeks love their cinnamon!) and will cut it by half next time I make it, which will be very soon!

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