I wasn’t baking much in the last few years, in fact, that is pretty much the only one I did. This is as classic as classic can be. Note that you can follow this recipe and switch apples for other fruits like pears and it works well,As I went apple picking with the kids, I have a ton of apples and need to do something with them so, let’s get started.
You need
- 5 large apples* (you can peel them or not, I usually don’t )
- 1-2tbsp flour
- 3-5tbsp brown or cane sugar
- 1/2tbsp grounded cinnamon
- pinch of nutmeg
- pinch of salt
- 1 beaten egg
- 2tbsp cane sugar or white sugar ( optional to cover the top dough)
- 2 x pie dough ( Pate Brisee )
*The best apples to make a pie are Golden Delicious
Instructions
First, start by chopping the apple in wedge or slices and dump them in a large bowl. Add the flour, brown sugar, cinnamon, nutmeg, salt and gently mix to make sure the apples are well coated.- Preheat over to 375F
- Drop a small piece of butter in your pie tin and cover the inside with it, you want to give it a very light coating. If your tin has a lip do not cover it with butter. Drop some flour in the thin and swirl it around. The flour will stick to the butter and create a layer of protection for your dough from sticking. Reverse the pie tin and gently tap it so that all excess flour falls off, you don’t want to bite into flour.
- Put 1 pie dough in your pie tin and dump the apples in. With a brush lightly coat the lip of the dough with the beaten egg then drop the second dough on top of it. The egg will help make them stick. I then like to use a fork to pinch both doughs together. After, using the backside of a knife chop off the extra dough coming out of the tin.
- Now to the very least, make a square hole in the top dough to let steam out while it bakes. If you have talent then the sky is the limit and you can make some fancy design.
- Using the brush again, put a thin layer of the beaten egg on the top dough and sprinkle some cane sugar on it.
- Bake 35-40 minutes
