Memorable Quotes:

"A Bearnaise sauce is simply an egg yolk, a shallot, a little tarragon vinegar and butter, but it takes years of practice for the result to be perfect." Fernand Point

Saturday, August 29, 2009

Apple Pie Recipe

5-6 Granny Smith Apples
Pre-heat oven to 400 degrees
1 ¼ cup granulated sugar
1 teaspoon cinnamon
¼ teaspoon salt
¼ to ½ teaspoon nutmeg
2 Tablespoons flour
9 inch pie plate
Frozen Pie Dough
  • Measure all ingredients for the pie filling in a medium mixing bowl. Mix well and reserve ¼ cup of the filling
  • Core and peel apples and slice into bite size pieces and add to mixing bowl with dry ingredients (remember to reserve ¼ cup of the filling). I usually mix the apple and the filling after each apple is cored and peeled to make sure the apples don’t brown.
  • After all apples have been peeled and cored and are in the mixing bowl, give the apples a final mix to coat the apples with the filling.
  • Remove the dough from the package and let sit at room temperature as described on the package.
  • Unroll one of the pieces of dough and place in the bottom of a 9 inch pie pan.
  • Add the ¼ cup of reserved filling directly to the top of the bottom crust.
  • Using a spatula, place the apples and any juices into the pie shell
  • Dot a few slices of butter around the pie
  • Unroll the second piece of dough and place on top of the pie. Tuck the dough under the bottom layer and crimp with a fork along the side of the pan to seal.
  • Using a fork, poke a few holes on the top of the crust.
  • Place in oven for 15 minutes at 400 degrees
  • Reduce heat to 350 degrees and cook for an additional 55 minutes.
  • During the last 15 minutes lightly brush the top of the pie with milk.
  • Remove from oven and sprinkle granulated sugar on the top.

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