Thursday, May 22, 2014

Apple Pie

            Can you believe Memorial Day Weekend is here? I feel like the Polar Vortex just left. Oh well, I’ll take a good BBQ and some summer sun any day over blizzards and snow boots.

            So with MDW officially here, I felt it necessary to deliver you an all-American classic: apple pie. Although not exactly a BBQ food, it definitely deserves a spot on your table this weekend. Lucky for you, the recipe below isn’t too time consuming nor will have you cranking your oven all day. I combined two tried and true recipes to come up with this version. The results were excellent, with only specks of flaky crust left on everyone’s plate.

            I hope your weekend turns out yummy and grand, with good friends, family and food all abound. Enjoy…


Apple Pie
Servings: 8
Adapted from: Pillsbury and Betty Crocker

OBJ: TCW be able to create an American classic

 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
6 C thinly sliced, peeled apples (6 medium)
3/4 C sugar
2 TBS all-purpose flour
3/4 tsp ground cinnamon
1/4 tsp salt
1/8 tsp ground nutmeg
1 TBS lemon juice
1 egg, beaten
2 TBS unsalted butter, cut into small pieces
Extra sugar and cinnamon (mixed), for topping

1. Heat oven to 425°F. Place 1 pie crust in ungreased 9-inch glass pie plate. Press firmly against side and bottom

2. In large bowl, gently mix apples, sugar, flour, cinnamon, salt, nutmeg, and lemon juice
3. Spoon into crust-lined pie plate. Sprinkle butter pieces over filling:
4. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust
5. Brush top of pie with beaten egg and sprinkle generously with cinnamon/sugar mixture:
6. Bake 40 to 45 minutes or until apples are tender and crust is golden brown. Cover edge of crust with 2- to 3-inch wide strips of foil after first 15 to 20 minutes of baking to prevent excessive browning
7. Cool on cooling rack at least 2 hours before serving


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