Best ever apple pie

Yield: 8 servings

Measure Ingredient
\N \N Pastry for two crust pie
½ cup Brown sugar, packed
¼ cup Sugar
2 tablespoons Flour
1 teaspoon Cinnamon, ground
1 pinch Salt
1 large Egg
2 tablespoons Water
8 cups Apples, sliced
1 tablespoon Lemon juice
1 teaspoon Vanilla extract
2 tablespoons Unsalted butter
1 tablespoon Sugar for crust, optional

The secret to a good apple pie is to use a few different kinds of apples. When I make it, I use Granny Smiths, Macs, and Macouns. The object is to combine sweet and tart, crisp and soft.

1. Preheat oven to 375. 2. Roll out the crust, line the pie tin leaving a 1 inch overhang. 3. Mix both sugars with the flour, cinnamon, and salt. In another bowl, whisk together the egg and the water. 4. Toss the apples with the lemon juice, then the sugar, then the vanilla in a large bowl. 5. Put the apples in the pie crust and dot with the butter. Brush the edges of the pastry with the egg glaze. Roll the top pastry thin and lay it over the apples. Pull the overhang up and over and crimp edges. 6. Brush the top crust with SOME of the egg glaze. If you use all of it the crust is going to get soggy. Cut slits and sprinkle with sugar if desired. 7. Put the pie on a baking sheet and bake in the bottom third of the oven until the pastry is golden and the apples are tender, about 50 minutes. Remove from oven and let sit at least 15 minutes before serving.

From: Carolyn Shaw Date: 09-23-94

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