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Classic Apple Pie >> Tuesday, November 23, 2010 Happy Tuesday! Today I have a fabulous apple pie recipe to share with you all! I never had to worry about cooking Thanksgiving dinner until a couple of years ago when we moved away from home. And this year was the very first time I'd attempted my own apple pie. My mom ALWAYS made apple pie for Thanksgiving, but last year I decided not to do it (again, because of that tricky crust recipe of hers!). It just wasn't Thanksgiving without apple pie. So a few weeks back, when I found that awesomely easy pie crust recipe, I decided to also try out the apple pie recipe in my cookbook. It. was. delish!!! I was going to just make this pie instead of pumpkin this year, but my kids all begged me to make both. So both it is! Ingredients: 2 pounds McIntosh apples (4-6), peeled, cored, and sliced 1/4" thick 1.5 pounds Granny Smith apples (3-4), peeled, cored, and sliced 1/4" thick 3/4 cup plus 1 tablespoon sugar 2 tablespoons all-purpose flour 1 tablespoon fresh lemon juice 1 teaspoon grated lemon zest 1/4 teaspoon salt 1/4 teaspoon cinnamon 1 recipe double-crust pie dough, bottom crust fit into pie plate 1 egg white, lightly beaten Adjust oven rack to the lowest position, place a rimmed baking sheet on the rack, and heat the oven to 500 degrees. Toss the apples with 3/4 cup of the sugar, flour, lemon juice, zest, salt, and spices, and set aside. Roll out the top crust to a 12-inch circle. Spread the apples in the unbaked pie crust bottom, mounding them slightly in the middle. Lay the top crust over the apples, seal and crimp the edges, and cut four vent holes in the top. Brush the crust with the egg white and sprinkle with the remaining 1 tablespoon sugar. Place the pie on the heated baking sheet and lower the oven temperature to 425 degrees. Bake until the top crust is golden, about 25 minutes. Rotate the baking sheet, reduce the oven temperature again to 375 degrees, and continue to bake until the juices are bubbling and the crust is deep golden brown, 30-35 minutes longer (**at this point, I suggest covering the edges of the pie crust with foil, but the recipe doesn't say that**). Transfer the pie to a wire rack and cool to room temperature before serving.
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Sastojci: Za graham koru: 1/3 šalice zobenih pahuljica 6 graham krekera 2 žlice sjeckanih oraha 1 bjelanjak maslac u spreju za podmazivanje Punjenje: 6 šalica svježih, oguljenih jabuka (Granny Smith, po mogućnosti) 1 žlica limunovog soka 1/2 šalice šećera 1/4 šalice smeđeg šećera 3 žlice brašna 1/4 žličice soli 1/2 žličice cimeta 1/2 žličice ribanog muškatnog oraščića Za gornju koru: 3/4 šalice brašna 1/4 šalice šećera 1/4 šalice smeđeg šećera 1/4 šalice jabuka umiksanih u pire Priprema: Kora: Zagrijte pećnicu na 180°C. U sjeckalici za hranu izmiksajte zobene pahuljice, graham krekere i orahe, dok ne dobijete fino zrnatu smjesu. Dodajte bjelanjak te miksajte dok se smjesa ne ujednači. Smjesa bi trebala biti ljepljiva, ne mrvljiva. Pošpricajte maslacem kalup za pitu (promjer 23 cm). Pretresite smjesu za koru u kalup te je izjednačite i zagladite prstima. Koru također lagano pošpricajte maslacem u spreju. Pecite koru u pećnici oko 10 minuta, potom je izvadite iz pećnice i pustite da se ohladi. Punjenje: U zdjeli dobro pomiješajte narezane jabuke, limunov sok, šećer, brašno, sol, cimet i muškatni oraščić. Smjesu potom istresite na prethodno ispečenu koru za pitu. Gornja kora: U drugoj zdjeli umiješajte sve sastojke za gornju koru te potom posipajte tu smjesu preko jabuka u kalupu. Pecite na 180°C još oko pola sata do 40 minuta, dok gornja kora ne porumeni, a punjenje ne počne i samo krčkati. Ako nemate sjeckalicu za hranu, kupite fino usitnjene zobene pahuljice, a krekere i orahe možete smrviti tako da ih stavite u vrećicu za zamrzavanje te preko nje nekoliko puta prijeđete valjkom za tijesto.