Apple Pie

This apple pie's crust is Pate Brisee, a quick and easy crust to make, which I prefer for apple pies. You can also make it from other kinds of pastry like the Puff Pastry, if you prefer.

5 large apples, 3 granny smith and 2 delicious apples, peele, cored, and sliced 1/4" thick
1/4 cup granulated sugar
1/4 cup dark brown sugar plus 1 tablespoon
1 tablespoon lemon juice
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground black pepper
1/2 teaspoon salt
2 tablespoons butter
1 1/2 tablespoons cornstarch
2 flat rounded Pate Brisee pastry (made beforehand and stored in the refrigerator for about one hour)

Bring one pastry out of the refrigeratore and let stand for 10 minutes.Roll out into a 12" diameter and set in a pie pan. With your fingers, arrange pastry to fit snugly into pie pan. Fold up excess pastry hanging on the side of pan and arrange evenly around edge of pan.

Cover with parchment paper and store back in the refrigerator while you work on the other pastry. Once again, roll out the other pastry into a 12" diameter. Put on a cookie sheet lined with a parchment paper. Again, cover with parchment paper and store in the refrigerator while you work on your filling.

Put the white sugar, brown sugar, cinnamon, nutmeg, ground black pepper, and salt in a bowl. Mix well with a rubber spatula with your hand.

Peel, core, and slice all apples into 1/4" and put on the bowl with the sugar, cinnamon, nutmeg, ground black pepper, lemon juice, and salt mixture. Mix well. Add lemon juice and mix well. Let stand for 2 hours. 

Drain juice from apples and put in a glass measuring cup and add the butter. Microwave for 6 minutes until mixture caramelizes. Let cool.

Add cornstarch to apples and mix well. Meantime, bring out pie pan with set pastry and brush butter on the inside of pastry.

Add all the sliced apples.

Pour with a tablespoon the caramel made earlier and distribute evenly on the apples.

Bring out the other pastry from the refrigerator and lay on top of the apples on the pie pan, folding down the excess pastry.

With a little water, wet the top edge of the pastry at the bottom of the pan where the apples are and crimp to join pastry together. 

With your fingers, crimp both pastry sides together and form a wavy edge design.

Brush top with egg (beaten) and cut four 2" slits in the middle of the pie for vapor to vent.

Bake at 425 degrees F for 55 minutes until golden brown and syrup boils at the slit in the center of pie. Make sure you cover the sides (edges) of pie when baking to avoid brown crust.

*Kitchen tested by author June 4, 2008
*Edited by author 05/14/2011


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