Weather here has just turned to be consistently 70's instead of 80's ... thank goodness. We are still acclimating I think...might take years! It was time to make our classic apple pie!
2 tablespoons all-purpose flour
2 teaspoons ground cinnamon
3 tablespoons unsalted butter
1 (14.1 ounce) package double-crust pie pastry, thawed (see note)
6 medium tart apples - peeled, cored and sliced
*NOTE you can search for Pate Brise in the blog for the crust recipe I use.
Preheat the oven to 350 degrees F (175 degrees C). Place a baking sheet on an oven rack.
Stir sugar, flour, and cinnamon together in a small bowl until well combined. Cut butter into small pieces; divide into two equal piles.
Roll out pastry to an 11- or 12-inch circle; press into a 9-inch pie pan. Roll out top crust and set aside.
Place sliced apples into a large bowl. Pour sugar mixture over top and add 1/2 of the butter pieces. Toss apples until thoroughly coated. Pour into the pastry-lined pie pan.
Dot apples with remaining butter. Place second pastry on top. Seal edges and cut steam vents in top crust.
Set pie on the baking sheet in the preheated oven. Bake until filling is bubbly and crust is golden brown, 50 minutes to 1 hour.
The following weekend we baked Pumpkin Hand Pies.
I think these would have been better with Apple filling or maybe just cinnamon spice instead of Pumpkin pie spice. Regardless, they looked fantastic!Recipe:
