Apple Pie

Dear Readers,

Thanksgiving is just around the corner and I have been trying out different pie recipes. I came up with one that I liked and wanted to share my recipe with you. A few tips, some apple pie recipes call for a combination of different apples. I first tried a mix of Granny Smith apples and Macintosh apples. The flavor of both was good however the Macintosh apples left my pie too wet. I would recommend using only Granny Smith apples. Also, I tried using the zest of both orange and lemon and found that it left an overpowering citrus flavor. I recommend using only the juice of a fresh orange and lemon not the zest. Also, you will need to cook the pie for 1 hour however, at 30 minutes check the pie because the top may be brown. If this happens cover it with tin foil and then cook for the remaining time. If you do not have time to make homemade pie crust I recommend you using Whole Foods Brand 365. You can find them in the freezer section at Whole Foods. I hope you enjoy my recipe and the tips help. If you are looking


Ingredients
4 pounds Granny Smith apples, peeled, quartered, and cored
2 tbsp freshly squeezed lemon juice
1 tbsp freshly squeezed orange juice
1/2 cup sugar, plus 1 teaspoon to sprinkle on top
1/4 cup all-purpose flour
1 teaspoon kosher salt
1.5 tsp apple pie spice

Pie Crust for 9" pan for bottom and top.
1 egg beaten with 1 tablespoon water, for egg wash

Directions
Preheat the oven to 400 degrees F.

Cut each apple quarter in thirds crosswise and combine in a bowl with the juices, 1/2 cup sugar, flour, salt, and apple pie spice.

Roll out half the pie dough and drape it over a 9- or 10-inch pie pan to extend about 1/2-inch over the rim. Don't stretch the dough; if it's too small, just put it back on the board and re-roll it.

Fill the pie with the apple mixture. Brush the edge of the bottom pie crust with the egg wash so the top crust will adhere. Top with the second crust and trim the edges to about 1-inch over the rim. Tuck the edge of the top crust under the edge of the bottom crust and crimp the 2 together with your fingers or a fork. Brush the entire top crust with the egg wash, sprinkle with 1 teaspoon sugar, and cut 4 or 5 slits.

Place the pie on a sheet pan and bake for 1 hour, or until the crust is browned and the juices begin to bubble out. Remember to check the pie at 30 minutes to make sure the top isn't getting to brown. Serve warm.