Amy's Harvest Apple Pie

apple pie

I should warn you that I'm not a pastry chef so I'm not really aware of the "rules' of baking, however this recipe is one that I've been using for awhile (though this is the first time I attempted to take measurements!) and each time I've been happy with the results. I hope it's one that you will enjoy as well!

Prepare the Crisco® double pie crust using the standard Crisco® pie crust recipe, but make the following additions (before adding the water in the recipe):

* 1/4 tsp. cinnamon
* 1/2 tsp. vanilla
* 2 tbsp. brown sugar
* 2 tbsp. white sugar

Refrigerate as directed in recipe and prepare the apple mixture:

* 6 Granny Smith apples
* 3 Jonagold apples (or Jonathan apples)
* 3 Fuji apples
* 1/3 cup white sugar
* 1/3 cup brown sugar
* 1 1/2 tbsp. lemon juice
* 1 1/4 tsp. cinnamon
* 1/4 tsp. nutmeg
* 1/4 tsp. salt
* 3 tbsp. un-salted butter
* 2 tbsp. corn starch or as needed to thicken juices

Peel, core, and slice all apples. I highly recommend using an apple slicer. Put all of the peeled, cored apple slices in a large pan. Add the rest of the ingredients, toss with apples, and cook on medium heat for 10-15 minutes (until apples soften a bit but you don't want them falling apart). Spoon the apples into the un-baked bottom crust.

Apple pie in progress

Again, follow the Crisco® pie crust recipe instructions for the top crust. Instead of cutting slits for the steam to escape, you might cut shapes from the dough, using mini cookie cutters. You can save the cut out shapes to add to the top of the crust if you wish. After you get the top of the crust on the pie, brush with egg white (as directed in Crisco® recipe). Sprinkle on cinnamon-sugar as directed as well.

*** A tip for getting the top crust onto the top of your pie: I usually roll the dough out onto waxed paper. I cut the dough into a circle shape — using a pie pan as a guide, I cut the dough in a circular shape about an inch larger than the circumference of the pie tin. Remove excess crust but leave the circular shape adhered to the waxed paper. Very quickly, flip the waxed paper over the top of the pie to get the top crust in place. Remove waxed paper and seal and flute (use a fork to seal top and bottom crusts around the pie).

Bake at 400 degrees for 30-40 minutes. Check on the pie often - you'll want to cover the top with foil about 15 minutes after baking to avoid burning the crust. Cover earlier if the crust is browning too much. *DON'T start out covering your pie with foil because the foil will stick to the un-baked crust and it won't look as pretty. Lesson learned!

Apple pie

Let cool and serve warm with vanilla ice cream. YUM!

Happy baking!


lauren said...

My goodness that looks tasty! We just went to Apple Hill today. I need to get my bakin' on now!

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