Wednesday, November 23, 2016

Thanksgiving Desert Table - Apple Pie

Moving right along to an Americana classic! Apple Pie!

We are using a variety of apples but heavily leaning to granny smith. We have apple trees so we have this cool gizmo to help us process apples!

You will need two pie crust sheets. (secret I am not much impressed with crust so I use store bought or make my own interchangeably and I never notice the difference, it is to me simply a baking vehicle, but as I cringe when my husband says the same of bread, please I understand it you love it, use your favorite and ignore me!)

Apples and lots of them, we used 10.
1t cinnamon
1t ginger
1/2 t cloves
1/2 t nutmeg
1/2 cup sugar
lemon juice - you can use vinegar you just need a bit of acid to keep the apples from browning while you work.
1/4 cup flour
3 T butter, melted
egg wash for brushing the top
sugar for dusting the top - ideally it should be a large grained sugar but regular will work
apple or apricot jelly warmed up.

A peak into the oven shows the Pumpkin too!
Peel, core and slice apples, as you work drop them into a bowl of cold water with a tablespoon of lemon juice or vinegar. When all the apples are done, drain them, add spices, sugar and flour to bowl with the apples, toss to coat well. Place one pie crust into pan, carefully layer apples into pie, top with second crust. Crimp edges, cut vent holes, brush with egg wash and dust with sugar, carefully pour melted butter into cut holes, bake at 325 until crust is completely done. brush with warmed jelly and sprinkle with sugar.

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