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Harvest Apple Pie

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Source: Casual Cuisines of the World - Country Inn

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Active Time:  15 Minutes
Total Time:  1 Hour 55 Minutes
Yield:  Serves 6-8

Perhaps no dessert says casual country cooking as well as a homemade apple pie. Indeed, there is no more hospitable finale to a country inn feast than a wedge of this classic.

RECIPE INGREDIENTS

Savory pastry dough

2 lb Golden Delicious, Gravenstein or Granny Smith apples, peeled, cored and cut into slices 1/3 inch thick

1 1/4 cups sugar

1 1/2 teaspoons fresh lemon juice

1 teaspoon vanilla extract

1/4 teaspoon freshly grated nutmeg

1/4 teaspoon ground cinnamon

1/8 teaspoon salt

2 1/2 tablespoons all-purpose flour

5 tablespoons chilled unsalted butter, cut into pieces

1 egg

1 tablespoon water

Other necessary recipes:
Savory Pastry Dough

DIRECTIONS

Prepare the pastry dough as directed and refrigerate for 1 hour.

In a bowl, combine the apples, sugar, lemon juice, vanilla, nutmeg, cinnamon and salt. Toss until the apples are evenly coated. Add the flour and toss again to coat evenly. Cover and refrigerate until needed.

Preheat an oven to 375 degrees. Lightly butter and flour a 9-inch pie pan and tap out the excess flour.

On a lightly floured work surface, divide the dough into thirds. Combine two of the pieces into one and, using a heavy rolling pin, roll out into a round 12 inches in diameter and about 1/8 inch thick. Carefully transfer the round to the prepared pan and press gently into the bottom and sides.

Turn out the apple mixture in the pastry-lined pan. Dot the top with the butter pieces.

Roll out the remaining pastry into a round about 10 inches in diameter. In a small bowl, whisk together the egg and water until blended. Using a pastry brush, brush the edge of the bottom pastry shell with a light coating of the egg mixture. Lay the second round on top and, using scissors, trim away all but about 1/2 inch of the overhanging dough. Then crimp the top and bottom edges to form a decorative rim. Cut a small slit in the top of the pie to act as a steam vent. Brush the top lightly with the egg mixture and place the pie on a baking sheet.

Bake until the crust is a rich golden brown, 40-50 minutes. Remove from the oven, transfer to a rack and let cool slightly. Serve warm.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008

Nutrition Facts per Serving
Yield: Serves 6-8

Calories:

559

Fat. Total:

23g

Fiber:

Carbohydrates, Total:

85g

Sodium:

195mg

% Cal. from Fat:

37%

Cholesterol:

85mg

Protein:

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