In honor of Pi Day (March 14), I’ve been covering a trio of pies this week.
To start with an easy recipe, yesterday I made Pecan Pie.
Today, increasing the difficulty, I made Apple Pie.
Apple Pie isn’t too difficult to make actually, just a little more time-consuming since you have to peel, core, and slice up the apples. But I’ll still use this as my medium difficulty recipe.
2 pastry crusts
6 cups of apple slices 1/8-inch thick (about 6 apples)
1/2 cup sugar
1/4 cup flour
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
dash of salt
2 tablespoons of cold butter, diced
2 tablespoons water
1 tablespoon sugar
- Peel, core and cut 6 apples into 1/8-inch slices
- In a bowl, mix sugar, flour, cinnamon, nutmeg and salt. Add in apple slice and coat with mixture.
- Prepare one pastry crust in a 9-inch pan.
- Pour the apple mixture in the crust. Sprinkle the butter on top.
- Place the second pastry crust on top. Seal the edges. Trim extra pie crust, then scallop the edges.
- Cut vents in the top of the crust.
- Brush with water and sprinkle with 1 tablespoon of sugar.
- Bake at 425 degree for 45 minutes.
- Let rest for at least 30 minutes. Serve with whipped cream.
Recipe from “Betty Crocker: 1500 Recipes for the way you bake today.”
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