Easy Apple Pie Recipe
Posted by Warren
Makes one 9-inch pie, double crust, fruit filling. Total prep
Apple Pie! my favorite. Look at that juicy filling blanket with a golden tender pastry.
Yummy for my tummy.
This apple pie will win any red-blooded American over. When I eat apple pie I feel like I’m walking through an apple orchard on a crisp cool day feeling alright.
How about looking at some vintage easy apple pie recipes from the 17th century.
Pastry dough – double crust
3 cups unbleached all-purpose flour
4 tablespoons sugar
1/2 cup ice cold water
1/2 teaspoon fine salt
1 cup (2 sticks) cold unsalted butter
1 teaspoon cold corn oil
6 cups tart apples
2 tablespoons fresh-squeezed lemon juice
1/4 teaspoon fresh lemon zest
3/4 cup white sugar
2 tablespoons light brown sugar
2 tablespoons unbleached all-purpose flour or cornstarch
2 tablespoons tapioca flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground coriander
pinch of salt
2 tablespoon cold unsalted butter
Easy Apple Pie Directions:
1. Prepare the pastry: Roll the pastry and line a 9-inch pie plate with the bottom crust. Roll out the remaining dough for the top crust. Chill the pastry.
2. Preheat the oven to 400° F.
Easy Apple Pie Filling
3. Prepare the filling: Pour the fresh-squeezed lemon juice in the bottom of a large bowl. Add your lemon zest to the bowl. Peel, halve and core the apples. Be sure to remove seeds. Slice them evenly about a 1/4 inch thick into the bowl, coating them with the lemon juice as you go.
4. In a separate bowl, mix together the sugars, flour or cornstarch, tapioca flour, cinnamon, coriander and salt. Add them to the apples just before you want to bake the pie, mix gently. Adjust sugar to taste as needed.
Assemble the Apple Pie
5. Scrape the filling into the bottom crust, dot with butter and cover it with the second crust. Trim and crimp the crust; chill the pie for about 10 minutes in the refrigerator.
Cut vent slits in the top crust. It is your option to sprinkle it with sugar or brush the top with egg white.
Baking the Apple Pie
6. Bake the pie on a baking sheet for 10 minutes at 400° F or until the crust looks dry, blistered, and blonde. Turner the oven down to 375°F, and bake for at least 45 minutes more or until the crust is golden brown, and visible juices are thickened and bubble slowly through the slits in the top crust.
Check if the bottom crust has darkened. If not, bake a little more and cover the top crust, so it does not burn.
Let the pie cool
7. Cool the pie completely before cutting at least a few hours. Serve it at room temperature. Store the pie uncovered in a cool place up to three days.
So was not that easy?