
Let's just say Alan Carter is a genius and his crust is phenomenal!
Alan's Pie Pastry:


*Alan enjoys the contrast of a salty crust to sweet filling. For a more neutral crust, use less salt.

Apple Pie:
2 Crusts
6-8 Apples (Granny Smith/ Cortland peeled, cored and sliced)
2 Tbsp. lemon juice
1 Cup Sugar
3 Tbs. Flour
1 Tbsp. Cinnamon
1/2 tsp. Nutmeg
a Pinch of ground cloves
a Pinch of all-spice
1/4 tsp. Salt
1 egg beaten
1 Tbs. Cream or Milk
1. Preheat oven 375*F. Butter your pie tin to prevent crust from sticking if there is juice seepage. Roll out pastry on flour surface to a circle about 14 inches in diameter. Transfer to a 9-inch deep dish pie tin or plate without stretching. Trim pastry to rim of the tin.

2. In a large bowl combine apples and lemons juice. In a small bowl combine sugar, flour, spices and salt.
3. Toss apples with dry ingredients; pile in tin. Cover with second pastry trim about 1/2 inch beyond the edge of tin. Fold top pastry under bottom pastry. Crimp edge as desired. Cut 4 small slits in top crust to allow for steam to escape. Combine egg and cream; brush on pastry. Place on foil-lined baking sheet.
4. Bake for 1 hour and 20 minutes. If necessary, cover edges of pie with foil to prevent over-browning. Cool on wire rack. Make about 10 servings.
I'm not a huge fan of apple pie. Maybe it's because I don't really like apples. I like crumbles though and apple donuts. mmmmmm, and apple bread.
ReplyDeleteI made an apple/cinnamon bread just before I made this pie and it was amazing!
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