Hi! I baked! I’ve been on a break from baking for a while as Hubby and I are watching calories. Most of our meals have been lean meat with a fresh vegi side and/or salads. But I had a nice bag of little Granny Smiths – a nice snack size if they were say, Pink Ladies or Fugis, but they were small and very tart so really, what choice did I have…? I had to bake a pie. Here is my recipe if you want to give this one a try.
Dough for one 9-10 inch double pie crust – see tender pie crust recipe
8 firm cooking apples (I used about 20 small granny smith apples)
½ cup granulated sugar
½ cup light brown sugar (I do not pack)
¼ cup all-purpose flour
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ teaspoon salt
2 tablespoons unsalted butter
1 teaspoon vanilla
1 small egg beaten together with 1 teaspoon water
Small sprinkling of natural sugar (Demerara)
First, mix up your pie dough and shape into two discs – one smaller than the other. Place both in refrigerator to chill.
Next, as the dough is chilling, peel and slice the apples. Then, place bowl of sliced apples in the refrigerator.
Now, to a small bowl add the sugars, flour, cinnamon, nutmeg, and salt. Mix well with a fork or whisk until well blended.
Then, melt the butter and pour the vanilla over it and mix well with a fork.
Now, pre-heat oven to 375 degrees F.
Then, oil your pie plate with a drop or two of canola or other tasteless oil.
Now, top the sliced apples with the sugar mixture and the butter mixture. Toss well. (I use my hands)
Okay, now you are ready to roll out the dough. First flour your work surface. Then pat and press the dough disc to warm it up a little. Place over the flour dusted surface and dust the top with flour.
Roll into a 12 inch circle. Dust the surface again and fold one side over the other. Dust again and fold once more, creating a quarter fold. Now, place the dough with center point in the middle of the pie plate. Gently unfold and press dough into plate and up the sides. Trim the crust around the top.
Place tossed apples over the bottom crust.
Then, repeat the rolling process with the other dough disc and place over the apples. Crimp and flute the edges.
Now, vent the top crust. You can use a knife or even a cookie cutter. I am using a v shaped citrus cutter.
Then, whisk the egg with water and then brush the top crust.
Now, sprinkle with Demerara sugar crystals.
Place the pie plate on a cookie sheet and then place on the bottom rack of a pre-heated oven and bake for 50 to 60 minutes or until the filling is bubbly and the crust is golden brown.
Let cool on a wire rack for about one hour to let the juices set before serving. Serve warm or at room temperature. Obviously some ice cream on the side would only take this yummy pie to the next level…..