MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Old-Fashioned Apple Pie
 Categories: Pies, Pastry, Fruits
      Yield: 6 Servings

      2    Foolproof all butter pie
           - crusts (follows)
      1 c  Apple cider; reduced
  8 1/2 c  Apples; cored, thin sliced
  1 1/2 tb Apple cider vinegar
    1/2 c  Granulated sugar
    1/2 c  Light brown sugar;
           - lightly packed
    3/4 ts Ground cinnamon
    1/2 ts Ground nutmeg
    1/4 ts Ground allspice
    1/4 c  A-P flour
    1/4 ts Salt
      1 lg Egg
      1 ts Milk
           Turbinado sugar (optional)

  Read the crust recipe twice and follow it exactly as written!
  Making any changes to the ingredient list or method will certainly
  affect the overall outcome of your pie crust.

  Be aware of temperature the entire time you're making the dough. It
  must never get warm and the butter must never melt!

  Make the pie crust in advance! It needs at least 2 hours in the
  fridge before being rolled out, another hour once it's been fitted
  into the pie pan, and at least another 20 minutes after its been
  filled. If you decrease the chill time, the pie crust will most
  likely shrink when baking.

  Make The Pie:

  Lightly spray a 9" pie pan with non-stick spray; set aside. Line a
  baking sheet with parchment paper; set aside. Roll one piece of pie
  crust into a 12" round, then carefully place it in the prepared pan.

  Using your hands, gently fit the dough into the bottom of the pan
  and up the sides, allowing for 1" of pie crust overhang. Sprinkle
  the bottom of the pie crust with 1 ts flour and 1 ts sugar, mixing
  them together so they evenly coat the bottom of the crust. Trim the
  excess crust with kitchen sheers and place the pan in the
  refrigerator until needed.

  Roll the second piece of pie crust into a 12" round. Using a ruler
  and a paring knife, cut 16 strips, each about a 1/2" wide. Don't
  worry if they end up being a little uneven--it happens! Carefully
  transfer the the strips onto the prepared baking sheet and place in
  the refrigerator until needed.

  Place the apple cider in a small saucepan and bring to a boil over
  medium-high heat. Continue cooking, stirring frequently, until you
  have 1/4 cup of apple cider reduction; about 10 minutes. Remove
  from heat.

  In a large bowl combine the sliced apples, apple cider reduction,
  and apple cider vinegar; toss well to coat the apples, set aside.
  In medium-sized bowl combine both sugars, spices, flour, and salt.
  Add the dry mixture to apple mixture and toss well to coat.

  Using a slotted spoon, fill the chilled pie crust with the apple
  filling, leaving excess juices behind. Remove the pie crust strips
  from the refrigerator and begin creating a lattice pattern,
  carefully weaving over and under each strip of the opposite
  direction. Once you're done weaving, trim any excess dough from the
  edges. Return the pie back to fridge for 20 minutes.

  In the meantime, set the oven @ 425°F/218°C.

  Make an egg wash by whisking together the egg and milk until well
  combined. Brush the egg wash over the lattice strips and crust of
  the unbaked pie, then sprinkle with the turbinado sugar, if using.
  Place the pie on a large baking sheet. Bake for 20 minutes, then
  reduce the heat to 375°F/190°C, and continue baking for an
  additional 45 minutes, or until the crust is golden brown and
  filling is bubbling. To avoid over browning, you may want to place
  a piecrust shield on the pie after 30 minutes of baking. Carefully
  remove the pie from the oven, and place it on a wire rack to cool
  completely before cutting, about 6 hours.

  This pie will keep, loosely covered, at room temperature for 1 day.
  You may also tightly wrap it and store it in the fridge for up to
  1 week.

  Recipe FROM: https://bakerbynature.com

  Uncle Dirty Dave's Archives

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