Apple picking season is officially upon us which also ushers in the crisp days of autumn. Nothing comes close to biting into a fresh-picked apple or better yet, slicing up a few to bury on a bed of flaky crust, topped off with a nice scoop of vanilla bean ice cream. Now if this doesn’t make your mouth water, surely nothing can.
Here’s the recipe from page 178 of my cookbook, Farm Girl in The City – Of Food and Love.
Enjoy!
Ingredients
8-10 Granny Smith apples, peeled, cored and sliced
1 cup organic sugar
2/3 cup corn starch
pinch salt, about 1/4 teaspoon
1 tablespoon ground cinnamon
1 teaspoon nutmeg
Juice of 1/2 small orange and 1/2 lemon
1/2 teaspoon grated lemon rind
1/2 teaspoon grated orange peel
4 tablespoons unsalted butter
2 Signature Pie Crusts (Page 206 of cookbook)
Instructions
Preheat oven to 350 degrees
In a large bowl, combine apples, sugar, corn starch, salt, cinnamon, nutmeg, lemon juice, orange juice and rinds. Toss until apples are completely coated. Pour into a deep-dish pie pan that has been lined with a chilled crust. Do not cut the edges off the crust to fit the pan just yet. This will happen later.
Dot apple mixture with butter. Cover the apples with the second pie crust and seal the crusts together by either crimping or fluting to secure the seal. Make small 3 inch slits across the top of the crust. Brush with an egg wash.
Place pie on a baking sheet that has been lined with aluminum foil or parchment paper to catch the spills. Bake in a 350 degree oven for about 45 minutes or until the mixture begins to bubble over with caramelized juices.
Remove from oven and serve.
Because life should be good. How good is that…
Deigratia,
Bonnie
