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MMMMM----- Recipe via Meal-Master (tm) v8.05
      Title: Best Ever Apple Pie
      Yield: 8 Servings
           Pastry for two crust pie
    1/2 c  Brown sugar; packed
    1/4 c  Sugar
      2 tb Flour
      1 ts Cinnamon; ground
      1 pn Salt
      1 lg Egg
      2 tb Water
      8 c  Apples; sliced
      1 tb Lemon juice
      1 ts Vanilla extract
      2 tb Unsalted butter
      1 tb Sugar for crust; optional
  The secret to a good apple pie is to use a few
  different kinds of apples. When I make it, I use
  Granny Smiths, Macs, and Macouns. The object is to
  combine sweet and tart, crisp and soft.
  1. Preheat oven to 375.
  2. Roll out the crust, line the pie tin leaving a
     1 inch overhang.
  3. Mix both sugars with the flour, cinnamon and
  salt. In another bowl, whisk together the egg and
  the water.
  4. Toss the apples with the lemon juice, then the
  sugar, then the vanilla in a large bowl.
  5. Put the apples in the pie crust and dot with
  the butter. Brush the edges of the pastry with the
  egg glaze. Roll the top pastry thin and lay it
  over the apples. Pull the overhang up and over and
  crimp edges.
  6. Brush the top crust with SOME of the egg glaze.
  If you use all of it the crust is going to get
  soggy. Cut slits and sprinkle with sugar if
  7. Put the pie on a baking sheet and bake in the
  bottom third of the oven until the pastry is
  golden and the apples are tender, about 50
  minutes. Remove from oven and let sit at least 15
  minutes before serving.

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Content 1998
Last Modified Tuesday, 15-Mar-2011 21:17:15 EDT