Wednesday, November 21, 2012

Thanksgiving 2012 - Apple Pie

Apple Pie

combine ingredients in chilled dough on cold pan 

 cover with pie crust, fork fold edges, cut inserts for steam

Old Fashioned Apple Pie -Full Recipe courtesy of
Photos courtesy of Paula Mazzoli, the Swiss Army Artist


  • 2 pie crusts 
  • 5 to 6 good baking apples, such as McIntosh
  • 1 Tbsp. lemon juice (*and I also added 1 tbsp of O.J.)
  • 1/4 cup packed brown sugar
  • 1/4 cup white sugar
  • 1 - 2 Tbsp. flour, cornstarch, or instant tapioca to thicken the juices (optional)
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. freshly grated nutmeg
  • 1/8 tsp. salt
  • 1/16 tsp. ground cloves (optional)
  • 1/16 tsp. ground all-spice (optional)
  • 2 Tbsp. butter
  1. Roll out crusts, if necessary. Wrap one crust in plastic wrap and chill. Line pie pan bottom with one crust, cover with plastic wrap, and chill until apples are ready.
  2. Quarter, core, peel, and chop apples. Put apples in a large bowl with the lemon juice and toss thoroughly. Sprinkle apples with sugars, flour, cinnamon, nutmeg, salt, cloves, and all-spice. Toss until apples are thoroughly and evenly coated with the syrupy sauce that forms as you toss them.
  3. Preheat oven to 450°F. Pour apples into the crust-pined pie pan and dot with butter. Place second crust on top, trim edges, and crimp edges as you like. Cut several vents in the top crust and decorate with crust cut-outs, if you like.
  4. Place pie pan on a large rimmed baking sheet. Bake for ten minutes. Reduce heat to 350°F and bake until pie is well browned and bubbling inside, about 50 more minutes. Let cool thoroughly (at least 1 hour) before cutting.

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