Saturday, August 14, 2004

Apple Pie

The tree in our back yard produced a scant dozen apples. So I decided to do the natural thing with them. While I was slicing the apples, I cut one open and noticed a small hollowed out section towards the core. An angry little worm reared it's tiny yellow head at me. I screamed and dropped the apple half on the floor. The rest of the apples were fine.

7 large sour apples cored, peeled and sliced
1 c sugar
1/2 c brown sugar
1 1/2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp nutmeg
1/4 c flour
2 tbsp cold butter (diced)

Same pastry used for the peach cobbler. Divide into two balls and allow to chill for at least 1 hour.

Mix all of the filling ingredients except for the butter and set aside. Roll the first ball into a circle and cover a 10 inch pie shell. Fill the pie. Dot the filling with bits of butter. Cover with a rolled circle of the remaining dough. Leave 1/2 inch over hang along the the rim of the pie. Pinch the dough shut in an alternating pattern. Cut decorative slits at the top of the pie. Before baking in a 425 degree oven for 50-60 minutes, brush the pie crust will a mixture of 1 tbsp water, 1 egg yolk & 1/2 tsp vinegar.

Remove from oven when done. Allow to cool. Serve with ice cream (or for those who like... serve each piece heated with a slice of cheddar on top).


Post a Comment

<< Home