Thursday, August 20, 2009

Warm Apple Pie

A.R. had the hankering for some fresh applie pie a week or so ago and I felt like baking so I whipped up my favorite apple pie recipe from the July 2002 edition of Cooking Light. They actually have a recipe for the crust, but I cheat and buy the pre-made frozen ones. This recipe is so easy and quick to make. Pick up some fresh apples and give it shot today! This recipe makes two normal size pies, only one if you want an over stuffed (hi-rise) apple pie.

Ingredients for Filling:
8 cups thinly sliced peeled Breaburn apples (about 8 medium)
1 tablespoon fresh lemon juice
2/3 cup sugar
3 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon salt

Other ingredients:
cooking spray
1 large egg white, lightly beaten
1 tablespoon suger

1. Preheat oven to 450 degrees
2. To prepare filling, combine the apples and lemon juice in a large bowl.
3. Combine 2/3 cup sugar, 3 tablespoons flour, cinnamon, nutmeg, and 1/8 teaspoon salt in a small bowl.
4. Sprinkle sugar mixture over apples; toss well to coat.
5. I then use pre-made pie crusts and fill them to heaping (it will look like a mountain of apples, but they'll sink down so if you want an overstuffed pie put extra apples on top). I then cover with criss-crossing dough, but you can cover with a solid layer as well.
6. Brush top and edges of pie (on the dough) with egg whites and then sprinkle with extra sugar.
7. Place pies on baking sheet; bake at 450 degrees for 15 minutes. Reduce oven temperature to 350 degrees (do not remove pie from oven), and bake an additional 40 minutes or until golden. Cool on wire rack.


Post a Comment