Blue Ribbon Apple Pie

  • on June 10, 2010
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Ingrients & Directions

: Crust:
3 c all-purpose flour
1 TB grated lemon zest
1 c salted butter, — chilled
: Ice water
: Filling:
6 lg Macintosh apples, peeled, —
: thinly sliced
1 c white sugar
1 ts ground cinnamon
1/2 ts nutmeg
1/4 c cornstarch
1/4 c salted butter, chilled, —
: cut into small pieces
: Egg wash:
1 lg egg, beaten
1 TB white sugar

Crust: mix flour and zest together in a medium bowl. Using pastry
cutter, cut butter into flour until dough resembles coarse meal. Add
ice water and mix until dough can be gathered into a ball. Divide
dough in half. Flatten into disks and wrap and chill until firm.
Filling: preheat oven to 400. Mix together sugar, cinnamon, nutmeg,
and cornstarch in a large bowl. Add apples to sugar mixture and toss
until apples are coated. On a floured surface, roll out 1 dough disk
into a circle about 12 inches in diameter. Fold dough in half, and
then into quarters. Place point of folded crust in center of 9 inch
pie plate and carefully unfold. Trim excess dough and leave about 1
inch overhang. Pour in apple filling and sprinkle with butter pieces.
Roll out second dough disk into circle about 10 inches in diameter.
Again fold in half, then in quarters and place on top of apple
filling. Fold extra crust of top layer over bottom layer and crimp
edges together. Cut slits in pie top to let steam escape and brush
with egg wash. Sprinkle with 1 tablespoon sugar. Bake 20 minutes at
400. Reduce heat to 350 and bake another 30 minutes or until crust is
golden brown. Cool on rack to room temperature.

4 Servings

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