This is an easy-to-make pie for Thanksgiving holiday. Recipe source: Daily Food, November 2004. 6 hours 30 minutes 10 servings. Ingredients: 1/2 cup sugar, plus 1 tablespoon for sprinkling, 3 tablespoons all-purpose flour, plus more for dusting, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon salt, 6 Rome Beauty apples (about 3 pounds), 2 tablespoons fresh lemon juice, 1 recipe pie dough for Five-Spice Walnut Pumpkin Pie, formed into a disk and chilled. Route: 1. Preheat oven to 350 degrees. In a large mixing bowl, combine sugar, flour, cinnamon, nutmeg, and salt. Peel and core apples; slice into 1/2-inch thick pieces and add to bowl. Drizzle with lemon juice; gently toss to coat. 2. On a lightly floured work surface, roll out dough to 20 inches in diameter, about 1/8 inch thick. Wrap dough around rolling pin; carefully unroll over a 9-inch pie dish, leaving overhang. Lift edges of dough to fit into dish, letting dough drape over sides. Trim overhang to 3 inches with kitchen scissors. 3. Fill pie crust with apple mixture. Gently fold dough over apples. Brush dough with cold water and sprinkle with remaining tablespoon of sugar. 4. Bake on a rimmed baking sheet, rotating once, until crust is golden brown and filling is set (it will be juicy but not runny), about 1 1/2 hours (tent with foil if crust browns too quickly). Cool completely before serving. Cooks Note: This pie is best baked the day before to allow the filling to set completely; once cooled, cover with aluminum foil and keep at room temperature. To reheat, warm in a 200-degree oven before serving.
27.04.2023 @ 07:50
This is an easy-to-make pie for Thanksgiving holiday. Recipe source: Daily Food, November 2004. 6 hours 30 minutes 10 servings. Ingredients: 1/2 cup sugar, plus 1 tablespoon for sprinkling, 3 tablespoons all-purpose flour, plus more for dusting, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon salt, 6 Rome Beauty apples (about 3 pounds), 2 tablespoons fresh lemon juice, 1 recipe pie dough for Five-Spice Walnut Pumpkin Pie, formed into a disk and chilled. Route: 1. Preheat oven to 350 degrees. In a large mixing bowl, combine sugar, flour, cinnamon, nutmeg, and salt. Peel and core apples; slice into 1/2-inch thick pieces and add to bowl. Drizzle with lemon juice; gently toss to coat. 2. On a lightly floured work surface, roll out dough to 20 inches in diameter, about 1/8 inch thick. Wrap dough around rolling pin; carefully unroll over a 9-inch pie dish, leaving overhang. Lift edges of dough to fit into dish, letting dough drape over sides. Trim overhang to 3 inches with kitchen scissors. 3. Fill pie crust with apple mixture. Gently fold dough over apples. Brush dough with cold water and sprinkle with remaining tablespoon of sugar. 4. Bake on a rimmed baking sheet, rotating once, until crust is golden brown and filling is set (it will be juicy but not runny), about 1 1/2 hours (tent with foil if crust browns too quickly). Cool completely before serving. Cooks Note: This pie is best baked the day before to allow the filling to set completely; once cooled, cover with aluminum foil and keep at room temperature. To reheat, warm in a 200-degree oven before serving.