Apple Pie Recipe
- ¼ teaspoon ground nutmeg
- 1 ½ teaspoon ground cinnamon
- ½ cup granulated sugar
- 1 egg, beaten with 1 tablespoon water
- Coarse sugar for topping
- 2 teaspoons lemon zest
- ¼ lemon juice
- 3 pounds apples, cored, peeled and thinly sliced
- ¼ cup all-purpose flour
- ¼ teaspoon ground cloves
For Pie Crust:
- 2 ½ cups all-purpose flour
- 1 teaspoon sugar
- 1 ¼ teaspoons salt
- 6 tablespoons unsalted butter, cold
- ¾ cup vegetable shortening, chilled
- ice water
- When ready to bake pie, preheat oven to 400 degrees F. Roll out one chilled dough on a lightly floured surface into a 12-inch circle. Transfer dough to a 9 x 2 inch pie dish. Smooth the sides and bottom and cut off overhangs. Chill for at least 30 minutes.
- Fill the crust with the apple mixture, making sure to pile the apples tight and high in the middle. Roll out second dough similarly into a 12-inch circle and carefully place over the apple filling. Again, smooth the top and edges and use a sharp knife to trim the edges. Tuck in the edges or decorate as desired.
- Brush the top of the pie with egg wash. Sprinkle with coarse sugar and cut slits on top of the pie to allow steam out. Place pie dish on a baking sheet and bake for 20 minutes. Reduce oven temperature to 375 degrees F and continue baking for another 40-50 minutes until crust is golden. A small knife inserted in the middle should come out almost clean. If pie edges are browning too fast, cover pie loosely with foil.
- Allow pie to cool completely before serving. Serve with a scoop of vanilla ice cream.
Adapted from Sally's Baking Addiction
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Amount Per Serving: Calories: 0 Cholesterol: 0mg Sodium: 0mg Carbohydrates: 0g Fiber: 0g Sugar: 0g Protein: 0g
With all the apples in my kitchen, be prepared for more apple recipes in the coming weeks. Whether you plan on apple picking or grabbing a few pounds from the grocery store, you will want to make this pie!!
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