{"id":6471,"date":"2020-12-24T19:29:59","date_gmt":"2020-12-25T00:29:59","guid":{"rendered":"https:\/\/flyingplates.com\/?post_type=cp_recipe&p=6471"},"modified":"2022-02-02T07:35:49","modified_gmt":"2022-02-02T12:35:49","slug":"apple-pie","status":"publish","type":"cp_recipe","link":"https:\/\/flyingplates.com\/?cp_recipe=apple-pie","title":{"rendered":"Apple Pie"},"content":{"rendered":"

Apple Pie<\/h2>\n

Ingredients<\/h3>\n
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1<\/span> <\/span> Double Pie crust recipe<\/span><\/div>\n
2 ¼<\/span> lbs<\/span> Granny Smith Apples peeled, cored – 6 or 7 apples (7 cups thinly sliced)<\/span><\/div>\n
1 ½<\/span> tsp<\/span> Cinnamon<\/span><\/div>\n
8<\/span> tbsp<\/span> unsalted butter<\/span><\/div>\n
3<\/span> tbsp<\/span> all-purpose flour<\/span><\/div>\n
¼<\/span> cup<\/span> water<\/span><\/div>\n
1<\/span> cup<\/span> granulated sugar<\/span><\/div>\n
1<\/span> <\/span> egg<\/span><\/div>\n
1<\/span> tbsp<\/span> water (to wash the egg with)<\/span><\/div>\n<\/div>\n

Directions<\/h3>\n
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Use the pie dough described in the sweet sauces and doughs
\nIf the apples you choose are sweeter you can diminish the amount of sugar in the recipe.<\/p>\n<\/div>\n<\/div>\n

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Preheat oven to 425\u02daF.<\/p>\n<\/div>\n<\/div>\n

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Make the pie crust and chill per instructions while preparing the filling. <\/p>\n<\/div>\n<\/div>\n

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Melt butter in a medium saucepan over medium heat. <\/p>\n<\/div>\n<\/div>\n

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Whisk in 3 Tbsp flour then simmer for 1 minute, whisking constantly.<\/p>\n<\/div>\n<\/div>\n

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Whisk in 1\/4 cup water, 1 cup sugar and bring to a boil. <\/p>\n<\/div>\n<\/div>\n

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Reduce heat and continue simmering 3 minutes, whisking frequently then remove from heat.<\/p>\n<\/div>\n<\/div>\n

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Peel, remove cores and thinly slice 7 cups of apples and place them in a large bowl. <\/p>\n<\/div>\n<\/div>\n

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Sprinkle the top with 1 1\/2 tsp cinnamon and toss to combine. <\/p>\n<\/div>\n<\/div>\n

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Pour the sauce over the apples and stir to coat the apple slices.<\/p>\n<\/div>\n<\/div>\n

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Sprinkle your work surface with flour and roll out bottom pie crust to a 12″ diameter circle. <\/p>\n<\/div>\n<\/div>\n

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Wrap it around your rolling pin to transfer it to the 9″ pie plate.<\/p>\n<\/div>\n<\/div>\n

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Add apple mixture, mounding slightly in the center and being careful not to get the filling on the edges which would make it difficult to seal.<\/p>\n<\/div>\n<\/div>\n

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Roll second crust into an 11″ round and cut into 10 even thickness strips using a pizza cutter. <\/p>\n<\/div>\n<\/div>\n

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Arrange strips in a woven lattice pattern over the top.<\/p>\n<\/div>\n<\/div>\n

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Beat together 1 egg and 1 Tbsp water and brush the top with egg mixture.<\/p>\n<\/div>\n<\/div>\n

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Bake at 425\u02daF for 15 minutes. <\/p>\n<\/div>\n<\/div>\n

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Reduce the heat to 350\u02daF and continue baking another 45 minutes or until apples are soft and filling is bubbling through the vents.<\/p>\n<\/div>\n<\/div>\n

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Rest at room temp 1 hour before serving.<\/p>\n

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