My favorite thing about Thanksgiving is making all the pies. My sons both love apple pie. I make a pie for what seems like almost every person who is at dinner. Pecan, Pumpkin, Banana Cream, Lemon Meringue, Chocolate Cream and of course Apple. If you would like some tips on crusts just email me. Hope you have a wonderful Thanksgiving filled with love and family!
All-American Apple Pie Serves 8
3 Gala Apples, peeled and thinly sliced 3 Granny Smith Apples, peeled and thinly sliced ½ Cup Sugar 1/3 Cup Brown Sugar 2 Tablespoon all-purpose flour 1 ½ teaspoons ground cinnamon ½ teaspoon salt ¼ teaspoon nutmeg ½ teaspoon allspice 2 tablespoon lemon juice or orange juice 1 teaspoon lemon zest or orange zest 1 recipe for pie crust for top and bottom of 9-inch pie or 1 package (15oz) Refrigerated pie crusts
Preheat oven to 375º. In large bowl stir together the filling ingredients. In a 9-inch glass pie pan place one of the pie crusts. Gently press dough into sides of pan. Pour apple mixture into crust, top with second crust. Press down on crust so it comes in contract with the apples. Trim top and bottom edges to ½ inch beyond pan lip. Tuck this rim of dough underneath itself so that the folded edge is flush with pan lip. Press with fork tines to seal. Cut ten 1-inch slits on dough top. Lightly brush top of crust with milk and sprinkle evenly with sugar. Place pie on cookie sheet and bake on bottom rack of oven until apples are tender, approximately 50-60 minutes.
** My brother-in-law grates the apples for a different texture.
Jan Olpin Dairy Keen Jan@DairyKeen.com