Bridget Moynahan’s Apple Pie
“My mother made the most amazing apple pies our whole lives. We all looked forward to it. She of course being old school made crust from scratch. My father, in retirement, took over. He loved making pies. He was a chemist by trade and took pride in making very detailed recipes. He loves making apple pie and the complexity of its flavors. He insisted on several different types of apples… green apples, Macintosh were consistent. He played around with the third type of apple for a different flavor. The butter, sugar cinnamon mixture and the lemon all had to be added at certain times for the optimal flavor. He loved dessert. He took so much pride in his pies. I recently started modifying his pie and even moved it towards a crumble. I started cooking the apples before placing them in the pie shell. I am Even draining the apple juices to cook longer and adding vanilla to create an almost Carmel tone. The first time I made it, I thought…. man, my dad would love this!”
Pie Ingredients: 2 frozen pie crust sheets, thawed, ¾ cup sugar, 3 tablespoons versatile flour, 1/8 teaspoon salt, ½ teaspoon newly grated nutmeg, Dash of ground cloves
1 big Granny Smith apple, peeled, cored, and very finely sliced, 2 big Cortland apples, peeled, cored, and very finely sliced, 2 big McIntosh apples, peeled, cored, and very finely sliced
2 tablespoons cold saltless butter, dices, ½ lemon
For Egg Wash and Finishing: 1 big egg, 1 tablespoon whipping cream, 1 tablespoon sugar
Directions:
- Preheat the oven to 450°F. Line the bottom of a 9-inch glass pie plate with among the pie crust sheets.
- In a big bowl, sort together the sugar, flour, salt, nutmeg, and cloves. Whisk together till completely integrated. Add the apple pieces to the bowl and toss till the apples are entirely covered.
- Fill the lined pie plate with the apple pieces, organize them as compactly as possible. Depending on the size of the apples you have actually utilized, you might have some left over.
- Spread the butter pieces uniformly over the apples. Squeeze the lemon over the apples, bewaring to capture and dispose of the seeds.
- Center the 2nd crust on leading of the pie. Press the edges of the top and bottom crust together, the usage a fork to make a uniform pattern all the method around the edge. Trim any additional crust around the edge of the pie. Slice 3 slits in the leading to permit steam to get away.
- Wrap the edge of the pie crust with large strip of aluminum foil to avoid the edges from burning. Bake 15 minutes, then decrease the oven temperature level to 350°F and bake for 35 minutes more.
- In a little bowl, blend together the egg and cream for the egg wash. Remove the pie from the oven and get rid of the foil. Brush the top of the pie with the egg wash, spray the sugar over the top, and bake for 15 minutes more.
- Transfer the pie to a cake rack and let cool for a minimum of 10 minutes prior to serving.
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