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pastry for a 2-crust, 9-in/23-cm pie
1 egg, beaten with 1 tbsp/15 mL water (for egg glaze) 1
6 to 8 medium size apples, peeled and sliced 6 to 8
3/4 cup brown sugar 135 g
juice of 1 lemon
1 tbsp flour 15 mL
1 tsp ground cinnamon 5 mL
2 tbsp butter, cut up 30 g
granulated sugar or milk, for glaze
Prepare the pastry, roll it out, and line the pie plate. To moisture-proof the lower crust, brush with egg glaze.
Preheat the oven to 425°F/220°C.
In a large bowl, toss the sliced apples with the sugar, lemon juice, flour, and spices. Add fruit to pastry-lined pan and dot with butter. Brush egg glaze over edge of lower crust.
Roll out top crust and fit it over the fruit. Trim 3/4-in/2-cm overhang. Fold the edge under the bottom crust and pinch together to seal, making a raised rim all around. Flute the edge as desired. Cut vent holes in the top. Brush the top of the pie with egg glaze and sprinkle with sugar, or simply brush with milk.
Set the pie in the lower third of the preheated oven and bake 10 to 12 minutes. Reduce the heat to 350°F/180°C, raise pie to center of oven, and bake and additional 40 to 45 minutes, or until the pastry is golden brown.
Cool the pie on a wire rack. Serve warm as is or topped by slices of sharp cheddard cheese or vanilla ice cream.
1 egg, beaten with 1 tbsp/15 mL water (for egg glaze) 1
6 to 8 medium size apples, peeled and sliced 6 to 8
3/4 cup brown sugar 135 g
juice of 1 lemon
1 tbsp flour 15 mL
1 tsp ground cinnamon 5 mL
2 tbsp butter, cut up 30 g
granulated sugar or milk, for glaze
Prepare the pastry, roll it out, and line the pie plate. To moisture-proof the lower crust, brush with egg glaze.
Preheat the oven to 425°F/220°C.
In a large bowl, toss the sliced apples with the sugar, lemon juice, flour, and spices. Add fruit to pastry-lined pan and dot with butter. Brush egg glaze over edge of lower crust.
Roll out top crust and fit it over the fruit. Trim 3/4-in/2-cm overhang. Fold the edge under the bottom crust and pinch together to seal, making a raised rim all around. Flute the edge as desired. Cut vent holes in the top. Brush the top of the pie with egg glaze and sprinkle with sugar, or simply brush with milk.
Set the pie in the lower third of the preheated oven and bake 10 to 12 minutes. Reduce the heat to 350°F/180°C, raise pie to center of oven, and bake and additional 40 to 45 minutes, or until the pastry is golden brown.
Cool the pie on a wire rack. Serve warm as is or topped by slices of sharp cheddard cheese or vanilla ice cream.
