Entry #2677, July 23, 2013

Get into the groove and indulge yourself with a delicious apple pie. You will definitely satisfy your hunger with just a bite of this sweet and nutritious pie. The good thing with apple pie is that you can actually do it yourself. You don’t have to be a chef to do it! If you’re not an expert in the kitchen, just follow the procedure below and take your first bite to your homemade apple pie recipe.

Old Fashioned Favorite: Homemade Apple Pie

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Image via: Laura Jaworski

Ingredients

• 2 1/4 pounds Granny Smith apples
• 2 1/4 pounds Braeburn apples
• 1/4 cup all-purpose flour
• 2 tablespoons apple jelly
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 teaspoon ground nutmeg
• 1/3 cup sugar
• Cornmeal Crust Dough
• Wax paper
• 3 tablespoons sugar
• 1 tablespoon butter, cut into pieces
• 1 teaspoon sugar
• Brandy-Caramel Sauce

Apple pie ala mode

Image via: The Daily Meal

Procedure

1. Preheat oven to 425°. Peel and core apples; cut into 1/2-inch-thick wedges. Place apples in a large bowl. Stir in next 7 ingredients. Let stand 30 minutes, gently stirring occasionally.
2. Place 1 Cornmeal Crust Dough disk on a lightly floured piece of wax paper; sprinkle dough lightly with flour. Top with another sheet of wax paper. Roll dough to about 1/8-inch thickness (about 11 inches wide).
3. Remove and discard the top sheet of wax paper. Starting at 1 edge of dough, wrap dough around rolling pin, separating the dough from bottom sheet of wax paper as you roll. Discard bottom sheet of wax paper. Place rolling pin over a 9-inch glass pie plate, and unroll dough over pie plate. Gently press dough into pie plate.
4. Stir apple mixture; reserve 1 Tbsp. juices. Spoon apples into crust, packing tightly and mounding in center. Pour remaining juices in bowl over apples. Sprinkle apples with 3 Tbsp. sugar; dot with butter.
5. Roll remaining Cornmeal Crust Dough disk as directed in Step 2, rolling dough to about 1/8-inch thickness (13 inches wide). Remove and discard wax paper, and place dough over filling; fold edges under, sealing to bottom crust, and crimp. Brush top of pie, excluding fluted edges, lightly with reserved 1 Tbsp. juices from apples; sprinkle with 1 tsp. sugar. Place pie on a jelly-roll pan. Cut 4 to 5 slits in top of pie for steam to escape.
6. Bake at 425° on lower oven rack 15 minutes. Reduce oven temperature to 350°; transfer pie to middle oven rack, and bake 35 minutes. Cover loosely with aluminum foil to prevent excessive browning, and bake 30 more minutes or until juices are thick and bubbly, crust is golden brown, and apples are tender when pierced with a long wooden pick through slits in crust. Remove to a wire rack. Cool 1 1/2 to 2 hours before serving. Serve with Brandy-Caramel Sauce.

You can make at least 8 servings using the whole ingredients. This apple pie recipe is best served right after cooking.

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