Wednesday, October 05, 2011

APPLE PIE that's sure to keep the doctor away!

What would Pie Week be without the most popular pie: APPLE?! There are so many variations for apple pie, so many different additions & versions of the pie. I decided, for my first time at making an apple pie from scratch, to stick with a simple (failproof) apple pie recipe. My favorite part about this recipe is the amount of apples in it! The crust could barely cover them! That's always a good sign you're on the right track with your apple pie :)

(Sure to keep the doctors away with how many apples are in it!)

--Double-Crust Recipe
for Pie Crust (or ONE box of refrigerated pie crust, thawed for 15 minutes)
--1/3 to 1/2 cup sugar
--1/4 cup Gold Medal® all-purpose flour
--1/2 teaspoon ground cinnamon
--1/2 teaspoon ground nutmeg
--1/8 teaspoon salt
--8 medium Granny Smith (green) apples
--2 tablespoons butter or margarine

As with all fruit, it's important to RINSE before using. I recently came across a really informative article here on the importance of this step and now I make sure NEVER to forget!
For the peeling, coring & cutting of the apples - here are your two best friends. YES that IS a potato-peeler, and it works like magic on your apples to peel them super fast, without the risk of cutting off your finger (because I'm a klutz and cannot peel without doing so until I discovered this trick)
Before you begin cutting your apples, you're going to need to get a LARGE bowl (for all these apples!) and mix the sugar, 1/4 cup flour, the cinnamon, nutmeg and 1/8 teaspoon salt.
Peel all of the apples - How nice was it with the potato peeler?? It seriously has saved me about 10 fingers since discovering I could use that instead of a kitchen knife.

Once you've peeled all your apples, grab that SECOND super-useful tool (The apple cutter/corer) and core away! Then slice into thin pieces (I like to leave them semi-big slices just so there's nice big chunks in the pieces. However, some prefer smaller pieces, so to each his own on that one! :)
Pour all the apples into the sugar mix and mix really well. You can use a spatula or spoon, I started with that and ended up elbow-deep with my hands because I couldn't seem to mix the dry throughout the apples. So, when all else fails - use your hands! (Just make sure to wash really well beforehand obviously)

Pour the apple mixture into your pie shell and stack all the apples into the shell so that they all fit. It will stand very tall, but that's the good part of this pie! LOTS of apples!

Once your apples mixture is in there securely, get your 2 Tablespoons of butter and cut into slices and place over the apple mixture (like pictured)

Once your mixture is securely in the pie shell. Get your other pie crust and unfold over the apple mixture. Go slowly so you don't tear your crust as you try and cover the entire mixture.

Then trim overhanging edge 1 inch from rim of plate. Then seal & fold edges, pressing on rim to seal; for how to do the FLUTED pie crust, check out this video on Youtube.

Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.
 Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking. Serve warm with ICE CREAM :)

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