Apple Pie

So simple, yet so delicious is apple pie that I couldn't resist posting this recipe I used for my apple pie project a few weekends ago. I really have to admire Ina Garten and her simple and classic recipes. I used her recipe (slightly modified) and prepared pie crust instead of making my own (too lazy).


















Apple Pie

3 lbs Granny Smith applies, peeled, quartered, and cored
1 lemon, zested
1 orange, zested
2 tbsp freshly squeezed lemon juice
2 tbsp freshly squeezed orange juice
1/2 cup sugar
1/4 cup flour
1 tsp kosher salt
3/4 tsp ground cinnamon
1/2 tsp ground nutmeg
1 egg, beaten with 1 tsp water for egg wash


Preheat the oven to 400 degrees F.

Cut each apple quarter in thirds crosswise and combine in a bowl with the zests, juices, 1/2 cup sugar, flour, salt, cinnamon, and nutmeg.

Roll out half the pie dough and drape it over a 9- or 10-inch pie pan to extend about 1/2-inch over the rim. Don't stretch the dough; if it's too small, just put it back on the board and re-roll it.

Fill the pie with the apple mixture. Brush the edge of the bottom pie crust with the egg wash so the top crust will adhere. Top with the second crust and trim the edges to about 1-inch over the rim. Tuck the edge of the top crust under the edge of the bottom crust and crimp the 2 together with your fingers or a fork. Brush the entire top crust with the egg wash, sprinkle with 1 teaspoon sugar, and cut 4 or 5 slits.

Place the pie on a sheet pan and bake for 1 to 1 1/4 hours, or until the crust is browned and the juices begin to bubble out. Serve warm.