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
Ingredients:
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
Procedures:
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
No comments:
Post a Comment