- 7 large green apples
- 3/4 cup white sugar
- 2 TB flour
- Juice of one lemon
- Cinnamon, sprinkled liberally all over.
For apple pie, I like pippins, but granny smith will do. I like to hand peel them, and slice them about 1/4 inch thin. I actually think this step is pretty important. Chunks of uneven apples don't make it for me. I also don't like those mechanical apple peeler, slicer thingies - they squish the apples and you lose a lot of juice.
So, after you have these slices of beautiful, tart apples in a bowl, add sugar, flour, lemon and cinnamon.
Let this marinate while you roll out your favorite pie dough, one for the bottom, and of course, one for the top. The apples should be getting pretty wet now, and you can spoon them into the bottom crust, and then pour all of the juices over the top. Dot with butter, cover with the top crust, crimp the edges, and poke a few vent holes. Brush with egg for a shiny, grand look.
- Pop into a 400 degree oven for at least an hour. The pie is done when:
- You can smell it
- The syrup from the apples is leaking out the vent holes
- The crust is golden brown.
For goodness sake, let the pie cool down for a couple of hours before you try to cut it, or everything will slide out and you will lose the aesthetics, which everyone knows tempt the appetite.
If making the pie crust stops you from making fresh apple pie in this season of apples, go buy one of those refrigerated, pre-made pie crusts in a box. Pillsbury makes a great one, and I think when I cheat at home and buy those instead of making my own, I get more raves than ever.
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Silver Spur Restaurant. 2650 Soquel Drive, Santa Cruz, CA 95065. Tel (831) 475-2725