Sour Cream Dough for a
-2-crust pie (see recipe)
FILLING
3 lb Firm, tart apples; such as
-Granny Smith, Pippin, or
-golden Delicious
3 tb Unsalted butter
1 tb Lemon juice
2/3 c Sugar
1 ts Ground cinnamon
EGG WASH
1 Egg well beaten with
1 pn Salt
OPTIONAL
1 ts Sugar for finishing the top
-of the pie
Peel, halve and core the apples. Cut each half into 5 or 6 wedges. Melt the
butter in a wide, shallow, slopingsided pan over medium heat. When the
butter begins to sizzle, add the sliced apples and cook, tossing or gently
stirring, until they begin to sizzle about a minute. Add the lemon juice
and sugar and continue to toss or gently stir often until the apples are
tender, but still fairly firm about 5 minutes longer. If the appleshave
exuded a large quantity of juice, they will reabsorb it as they cool. Pour
the filling out into a nonreactive pan, or a pan lined with plastic wrap,
on which the apple slices will fit in a single layer. Sprinkle with the
cinnamon and let cool. Set a rack at the upper and lower thirds of the oven
and preheat to 400 degrees. Roll out the bottom crust and arrange in pan.
Pour the cooled filling into the bottom crust. Roll out the top crust for
double crust pie. Cut several slashes in the top crust and carefully brush
with egg wash. Be careful not to leave puddles of liquid on the crust. If
you wish, sprinkle the top crust with sugar. Place the pie in the oven on
the lower rack and lower the temperature to 375 degrees. Bake the pie for
about 40 minutes, until the crust is baked through and a deep golden brown
and the filling is gently bubbling. If the top crust has not colored
sufficiently after 30 minutes, move the pie to the upper rack of the oven
for the last 10 minutes. Cool the pie on a rack. Yield: One 9inch pie
Yields
8 Servings