Wednesday, November 25, 2009

Apple Pie

I can't believe I've never posted apple pie before! To be honest it is not one of my favorite pies (just as vanilla is not one of my favorite ice creams), but everyone else loves it, and I've certainly made my share of apple pies.

6-8 apples (or more if you are using small, home-grown ones)
Ground cinnamon
Ground nutmeg (I recommend grating your own- you only need a tiny bit, as it is very strong)
Ground ginger (or you can grind fresh ginger- yum!)
Ground cardamom
2 Tbs corn starch
Juice of one lemon
1 stick of butter, diced into small cubes
Two pie crusts

Peel and chop the apples how you like (I usually do pretty big chunks) and toss with the lemon juice to stop them from discoloring. Add the spices (to taste), corn starch, and butter and put aside. Roll out your crusts. Fit one into the bottom of your pie pan, and fill it with the apple mixture. I like my filling to mound up a bit, but use your judgement on how much will fit. The traditional way to do the top crust is to simply lay it over the top and pierce it with a fork or knife in the center to vent the steam, crimping the edges. This pie definitely needs to be mostly covered because the apples will dry out otherwise, but you can have fun with it! You could do a lattice, or use cookie cutters to make shapes like the stars I did here. I also brushed my crust with some egg wash and sprinkled a little sugar on top, just to make it extra pretty.

Bake for 10 minutes at 450 degrees, and then turn the oven down to 350 and bake for another 45-50 minutes until the apples are soft and the crust is golden brown.

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