My 1st Apple Pie
I had some good compliments on this pie as being a sweet and flavorful apple pie. I believe I got the recipe from Pillsbury because I've never baked an apple pie before and I've been wanting to for a long time. I guess fear kept me away. Now, I don't know why I waited so long because it is so simple, easy and you use very few ingredients.
Apple Pie Recipe
Prep: 20 minutes
Preheat: 375 degrees F
Yield: 8 servings
1/2 cup sugar
1/2 cup packed brown sugar
3 tablespoons All-Purpose Flour
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
6-7 cups thinly sliced apples
1 tablespoon lemon juice
1 egg white
1 tablespoon butter
Pastry for double-crust pie (9 inches)
- In a small bowl, combine the first 6 ingredients; set aside. In a large bowl, toss apples with lemon juice. Add sugar mixture; toss to coat.
- Line 9 inch pie plate with bottom crust; trim pastry even with edge. Fill with apple mixture; dot with butter. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry.
- Beat egg white until foamy; brush over pastry. Sprinkle with sugar. Cover edges loosely with foil or pie cover ring.
- Bake for 25 minutes at 375 degrees F. Remove foil and bake for another 20-25 minutes until crust is golden and filling is bubbly. Cool on rack.
- To make sure the apples were equally coated in spices, I toss the apples and then transferred the apples into the bowl the spices were in and then back. It seemed to coat a little better.
- When placing the bottom crust, don't use your finger tips or nails to place it to the wall of pie plate. I used either the back of my hand or knuckles because your finger tips or nails might tear a hole in the pastry.
- When placing the pastry on top of apple mixture, I folded the rolled out pastry in half. You could go ahead and cut out a half moon shape before placing it onto the pie. Place the folded pastry onto half of the pie and then unfold to cover the rest of pie. In a sawing motion (up and down), cut the excess pastry off around the plate. Then, using your fingers crimp. The way I did it was - with one hand, two of my fingers made the peace sign to the outside of the pie edge and with the other hand I pushed my thumb between my two fingers - making a crimp style. There are several different styles to crimp your pie edge, but I think this is the traditional.
- To vent your pie, I made little slits with a paring knife that I used to peel the apples.
- If you have some nice wide pieces of dough scraps left, I cut out small leaves with the same paring knife. Once cut out, take the back of your knife and indent (but don't cut) a straight line down the center of the leaf pastry. Then make indents at a diagonal to make the veins of the leaf. Place your leaves around your pie crust. I put most of mine around the hole. I didn't have a lot of dough to make big leaves.
- I highly recommend purchasing a pie crust cover ring. It's a lifesaver! The foil is good, but it can fall off easily. I've tried it before in the past, before the pie cover.
- Be sure to put the pie plate on a cookie sheet before placing it in the oven. The juices like to run out sometimes. I forgot this time because I had to tend to a toddler running around. Now, I've got to clean my oven again.