Recipes and Tips for making Pie.
Classic Apple Pie
- Double-Crust Sour Cream Pastry (directions on next page)
- 1 egg yolk
- 2 tbsp coarse sugar
- 8 apples (such as McIntosh or Northern Spy)
- ¾ cup granulated sugar
- 2 tbsp cornstarch
- 1 tsp cinnamon
- Pinch each nutmeg and salt
- 2 tbsp butter, softened
- Set out 9-inch (23 cm) pie plate.
- FILLING: Peel and core apples; cut into 1/4-inch (5 mm) thick slices to make 8 cups (2 L). Place in large bowl. In small bowl, toss together sugar, cornstarch, cinnamon, nutmeg and salt; add to apples and toss until coated.
- On lightly floured surface, roll out half of the pastry to generous 1/8-inch (3 mm) thickness; fit into pie plate. Trim to rim of pie plate. Scrape in filling; dot with butter.
- Roll out remaining pastry. Whisk egg yolk with 1 tbsp water; brush some of this egg wash over pastry on rim. Fit pastry over filling; trim to leave ¾ inch overhang. Fold upper layer of pastry under pastry on rim; flute to seal. Brush some of the remaining egg wash lightly over pastry. Cut steam vents in top; sprinkle with coarse sugar.
- Bake in bottom third of 450°F (230°C) oven for 10 minutes. Reduce heat to 350°F (180°C); bake until bottom is deep golden, apples are tender and filling is bubbly and thickened, about 65 minutes. Let cool on rack. (Make-ahead: Set aside at room temperature for up to 8 hours.)
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