September 21, 2011

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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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