January 10, 2012 § Leave a comment
Continuing in the holiday food that I should have posted about earlier series…
I’m sure many have a deep and abiding love for apple pie. Actually, for a long time apple pie was the only type of pie that i could stand to eat. Most commercial pumpkin pies taste too much like baby food, and even our state’s famous key lime pie was too artificially enhanced for my liking.
On the other hand there was apple pie. I guess the thing is, apples are so abundant and so resistant to spoilage there isn’t much of a point in trying to use “apple flavoring.” Also, once the pie crust is cooked, there is not much left to making an apple pie except throwing some apples in there. Perhaps that is why even McDonald’s apple pies held an allure for me (not anymore though, too sweet!).
So, while Thanksgiving and Christmas normally only brings thoughts of Christmas Cake to my mind, I realized for many other people in the US apple pie was the thing to bake.
Oven Temperature: 425 F
Yield: 1 pie
- 7 Apples
- 2 tsp lemon juice
- 1/2 c sugar
- 2 tbsp flour
- 1/4 tsp sea salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp clove
- 1/4 tsp ginger
- 1 tsp cardamom
- Make pie crust according to this post.
- In a bowl, peel, core. and slice apples
- Cover apples with lemon juice, sugar, flour, salt, cinnamon, nutmeg, clove, ginger, and cardamom. Mix.
- Set aside for about an hour, this helps the flavors to mix
- Place filling in crust
- Cover with either a plain crust with holes poked in or a lattice (tutorial!) crust.
- Brush the top crust with egg white and sprinkle on some sugar for style
- Bake for 15 minutes at 425, reduce temperature to 350 and bake for another 30 minutes. It should be nice and bubbly.
- Let pie cool completely about an hour before serving.
Nothing to it!
By the way, check out this gorgeous pie from Parade! Doesn’t it look scrumptious?