5 large Granny Smith apples, peeled, cored and sliced ¼-inch thick
1 tablespoon butter, cut into 8 pieces
1 large egg, beaten
1 tablespoon coarse sugar
Directions
Divide pie crust recipe in half, forming two discs about one inch thick. Wrap in plastic and place in refrigerator for at least 30 minutes before rolling out.
Sprinkle pastry cloth or parchment paper and rolling pin lightly with flour. Roll one disc from center outward into a 13-inch diameter, 1/8-inch thick. Reserve second disc for top crust.
Lightly grease a 9-inch glass pie plate with butter to hold pastry in place and help with browning.
Taking care to prevent stretching dough, transfer pastry to pie plate. Leaving a 1-inch overhang, press pastry to bottom and sides of pie plate.
Preheat oven to 400°F.
In a large bowl, combine brown sugar, flour, sugar and cinnamon. Add apple slices and toss until evenly coated. Arrange apples slices in an even layer in pie plate, filling above edge of pie plate if necessary. Top with butter pieces.
Roll second disc to 1/8-inch thickness and cut into 10 strips, each about 1/2-inch wide. Place 5 strips evenly spaced over filling. Weave remaining 5 strips perpendicularly with first 5 strips to form a basket weave. Trim lattice and bottom crust to about 1-inch beyond edge of pie plate. Turn edge of pastry under and press with thumb and pointer finger to crimp around the edge forming a pattern.
Brush lattice and pie crust edge with egg and sprinkle with coarse sugar.
Bake on middle rack of oven for 45 minutes. Reduce oven temperature to 350°F. Continue baking until apple mixture is bubbly and crust is golden brown, about 40 to 45 minutes. Cover top of pie with aluminum foil when top of pie starts browning, about 15 to 20 minutes into baking.
Makes: 8 to 12 servings
Test Kitchen Tips:
Pie crust can be refrigerated or frozen for later use.
Quickly slice apples, using a food processor fitted with slicing blade set to ¼-inch.
5 large Granny Smith apples, peeled, cored and sliced ¼-inch thick
1 tablespoon butter, cut into 8 pieces
1 large egg, beaten
1 tablespoon coarse sugar
Directions
Divide pie crust recipe in half, forming two discs about one inch thick. Wrap in plastic and place in refrigerator for at least 30 minutes before rolling out.
Sprinkle pastry cloth or parchment paper and rolling pin lightly with flour. Roll one disc from center outward into a 13-inch diameter, 1/8-inch thick. Reserve second disc for top crust.
Lightly grease a 9-inch glass pie plate with butter to hold pastry in place and help with browning.
Taking care to prevent stretching dough, transfer pastry to pie plate. Leaving a 1-inch overhang, press pastry to bottom and sides of pie plate.
Preheat oven to 400°F.
In a large bowl, combine brown sugar, flour, sugar and cinnamon. Add apple slices and toss until evenly coated. Arrange apples slices in an even layer in pie plate, filling above edge of pie plate if necessary. Top with butter pieces.
Roll second disc to 1/8-inch thickness and cut into 10 strips, each about 1/2-inch wide. Place 5 strips evenly spaced over filling. Weave remaining 5 strips perpendicularly with first 5 strips to form a basket weave. Trim lattice and bottom crust to about 1-inch beyond edge of pie plate. Turn edge of pastry under and press with thumb and pointer finger to crimp around the edge forming a pattern.
Brush lattice and pie crust edge with egg and sprinkle with coarse sugar.
Bake on middle rack of oven for 45 minutes. Reduce oven temperature to 350°F. Continue baking until apple mixture is bubbly and crust is golden brown, about 40 to 45 minutes. Cover top of pie with aluminum foil when top of pie starts browning, about 15 to 20 minutes into baking.
Makes: 8 to 12 servings
Test Kitchen Tips:
Pie crust can be refrigerated or frozen for later use.
Quickly slice apples, using a food processor fitted with slicing blade set to ¼-inch.
