Cream of the Crop Recipe Week 18: Apple Pie

 

APPLE PIE

I don't know about you, but I have a certain surplus of apples in my fridge right now.
Pie is a great way to put that fruit to use!

 

INGREDIENTS:
pie crust (or make your own)
5-7 apples depending on size
2/3 cup granulated sugar + a little for sprinkling on top
1/3 cup cornstarch
zest and juice of one lemon
dash of cinnamon
dash of ginger
small dash of nutmeg
pinch of salt
2 ish tablespoons butter
1 egg
 

LET'S MAKE A PIE!

1. PREHEAT the oven to 425 and place a sheet tray inside on a middle rack.
2. PREP THE APPLES: Peel, core and chop your apples into bite sized chunks
3. MAKE THE FILLING: Combine prepped apples, 2/3 cup sugar, 1/3 cup cornstarch, pinch of salt, juice and the zest of one lemon, ginger, cinnamon, and nutmeg in a bowl. Give a good mix to combine well. You could absolutely swap the spices out here for any other wam spices that you've got on hand! Once mixed, pop that filling in the fridge. 
4. PREP YOUR CRUST: As mentioned in my sour cherry pie recipe....I do enjoy a good pie crust making (once a year on thanksgiving). Today is not that day... for me, so I picked a store bought crust. Feel free to make your own if you're feeling ambitious! If you, like me, opt to buy a frozen crust, just be sure to sit it out on the counter to thaw. We'll use one half of the crust to line the pie plate and then the other for the top of the pie.
5. ASSEMBLY: Once the pie plate is lined, grab your filling and pop it into the pie plate on top of your bottom crust. We'll dollop a few dabs of butter on top of the fruit filling. Time for the top crust! Lay the top crust over top of the pie and crimp around the edges to seal. Using a small, sharp knife slice a few air holes into the top crust (I did mine from the center but I welcome your creative designs!)
6. ASSEMBLY PART 2: Once fully assembled whisk up your single egg and brush it over the exposed top crust. Sprinkle a bit of granulated sugar on top of egg wash.
7. FREEZE: Pop the assembled pie in the freezer for 15-20mins to chill before baking
8. BAKE: It's time! Pop that pie in the oven on top of a baking sheet. Bake at 425 for 30 mins and then DROP THAT OVEN TEMP to 325 for another 50-60+ mins. Get ready for your apartment to smell delicious!
9. CHILL AND ENJOY: When its done, let the pie cool a bit (always the hardest part of baking for me) slice and enjoy. This would be awesome with a little whipped cream or vanilla ice cream.

TIPS AND TRICKS:
Pies like to hang out in the oven for a long time. I love to multitask when I'm baking and prep something else using a similar oven temp at the same time! Today I put that long cook time to use to make a baked zucchini and eggplant dish. No time to waste!