Apple pie, peach cobbler, apple cobble, raspberry blackberry pie, fruit tarts; don't get me started on all the different types of sweets I LOVE! Not everyone has a sweet tooth, but I (Jevay) do. I could never eat a single piece a candy again in my life, but deprive me of apple pie ala mode or a slice of coconut cake and I'm not sure how I'd survive. The key for me is eat sweets in moderation. I very rarely have dessert more than once a week or every other week. Something that also helps in baking it myself. Not only can I control the quality of the ingredients, I am forced to acknowledge the amount of fat and sugar that goes into making some of my favorites and that alone can deter me from eating too many desserts. Well enough of me talking, here is my apple pie recipe. Its tart and just sweet enough but not too sweet like my apple cobbler.
- 1 refrigerated box of pie crust softened (be sure there are two pie shells within)
- 8-10 (3-4 lbs) Granny Smith apples* (peeled, cored and sliced)
- 3/4 cup of packed light brown sugar
- 1/4 cup of melted butter
- 1/3 cup of flour
- 2 tbs fresh lemon juice (roughly half a lemon)
- 1-2 tsp of cinnamon
- 1/4 tsp of salt
- 1 egg beaten (optional)
- 1 tsp of white sugar (optional)
- Preheat oven to 375 degrees F.
- Place the sliced apples (each half should be sliced into at least 8 pieces), melted butter, brown sugar, cinnamon, salt and lemon juice in the bowl and stir until incorporated. Next mix in the flour. When the apples cook the flour will absorb the juices and thicken.
- Pre-made dough is usually already rolled out to fit a 9 inch ovenproof pie plate, if using a deep dish pie plate, place the unraveled dough on to a floured surface and roll out slightly to make the disk a little larger. Lightly butter the pie plate. Place the rolled out dough in it and be sure the dough is hanging over the edge of the inner pie plate. Don't worry about the edges yet, you will trim them at the end.
- Gently place the apple mixture into the pie crust.
- Use the second pie crust to make a lattice design on the top. Cut the pie crust into 1 inch thick strips. You should be able to have 8 strips (3-4 strips each direction). Brush the end of the strips with the beaten egg and then pinch the strip to the botom pie crust. Using a pairing knife or our fingers to make a design, trim the edges to be even.
- Brush the lattice with the egg wash and sprinkle with sugar. It will give the finished pie a glossy look. (I usually only do this if I'm making it for an event) Wrap the edges with foil so they do not burn.
- Place in the oven and cook for 50-60 minutes, until the apples are soft.
- Once cooked take it out and let it cool for at least 30 minutes, 1 hour would be ideal. If you cut the pie too soon the juices wont settle and the pie will be a watery mess.
* I always prefer more apples, you can always stack them in a mound and also they will cook down.