ok, moving on.
Classic Double-crust Apple Pie
altered from bon appetit
Crust
(I've gotta say, this crust just DID not work. I used Ina Garten's Perfect Pie Recipe. Works like a charm)
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| The substandard pie crust . . . let's not talk about it anymore. |
Filling
1 3/4 pounds sweet apples, such as Spartan or Golden Delicious, peeled, cored, thinly sliced
1 3/4 pounds tart apples, such as Granny Smith or Pippin, peeled, cored, thinly sliced
3/4 cup plus 1 tablespoon sugar
1 teaspoon fresh lemon juice
1/2 teaspoon plus large pinch ground cinnamon
1/2 teaspoon vanilla extract
1 tablespoon milk
Crust
1. After mixing together dough, separate into two balls, flatten into 4-inch disks, wrap in plastic wrap, and refrigerate for 1 hour.
1. Preheat oven to 400 degrees Fahrenheit. Stir together all apples, 3/4 cup sugar, lemon juice, 1/2 teaspoon cinnamon, and vanilla in large bowl to blend, let stand until juices form, about 15 minutes.
2. Roll out 1 dough disk on lightly floured surface to 12-inch round. Drape into pie dish. Spoon in filling. Don't pour it, because too much of the juice will go in, and you'll have a big ol' mess while it's baking. Roll out second dough disk, and drape over filled pie pan. Seal top and bottom crust edges together, trim to 1/2-inch overhand. Fold overhang over, crimp decoratively (if using pie-crust cutouts, place them on pie crust now). Cut four slices in top crust, to allow steam to escape. Brush pie with milk. Combine remaining 1 tablespoon sugar and large pinch of cinnamon in small bowl; sprinkle over pie.
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| Leftover juice |
Transfer pie to baking sheet; place in oven. Immediately reduce temperature to 375 degrees. Bake pie until crust is golden brown, apples are tender and filling is bubbling thickly, covering edge with foil if browning too quickly, about 90 minutes. Cool 30 minutes. Serve warm or at room temperature. Can be made one day ahead, over loosely and store at room temperature.
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