Apple Pie as It Should Be

Plain and Perfect Pie Crust, rolled out for a two-crust 10-inch pie, bottom crust placed in the pan, top crust placed on a sheet pan, both[ crusts refrigerated, recipe follows]

Total Time:
3 hr
Prep:
1 hr 30 min
Cook:
1 hr 30 min

Yield:
1 pie

CATEGORIES
Ingredients
Directions

In a medium bowl, toss the apple slices, sugar, salt, cornstarch, cinnamon, nutmeg, and vanilla together. Transfer to the pie shell, and dot with the butter. Brush the overhanging edges of the dough with water. Carefully place the rolled-out top crust on top and pinch the edges together, turning under all around to make a thick edge. To decorate the rim, just press it all around with the back of a fork. For a slightly more advanced look, press the thumb and forefinger of one hand together. Use them to gently push the thick dough rim outward, while pushing inward with the forefinger of the other hand, so that they intersect in a "V" with the dough in between. Repeat all around the rim to make a wavy edge.

With the tips of a pair of scissors, snip 4 evenly spaced small vent holes in the top crust. Brush the top of the pie with cream, then sprinkle evenly with sugar.

Place the pie on a sheet pan to catch any juices that boil over. Bake in the center of the oven for 10 minutes, then reduce the heat to 375 degrees and bake until the crust is golden brown and the juices are bubbling at the vents, 40 to 50 minutes more. Check the pie after 30 minutes; if the crust is browning too quickly, cover lightly with foil. Let cool at least 30 minutes before serving. Serve warm or at room temperature.

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