Sunday Supper | Old-Fashioned Apple Pie
Now for the final installment of my Sunday Supper series. The pièce de résistance if you will... the dessert..... the Old Fashioned Apple Pie!!! There is nothing more perfect than a homemade apple pie. It is warm and comforting and full of deliciously sweet and pleasently spiced apples. I like to make my pie crust from scratch. Alex asked me if I was going to and my reply was something along the lines of, "I didn't go out to pick these apples myself to put them in a store-bought pie crust!". I'm not above using store bought crust (it is great when I am short on time!) but I really wanted the full, homemade, old-fashioned, apple pie experience. I used Martha Stewart's recipe for Old-Fashioned Apple Pie but added a few tweaks to make it my own.
This is the final installment of my Sunday Supper Post! You can see the rest of the menu here:
Old-Fashioned Apple Pie
Your favorite recipe for a double pie crust (I like Martha Stewart's)
10 Apples (I used Fuji), Cored and Sliced Very Thin
1 Lemon, Juiced and Zested
2 Tablespoons of Flour
1/2 Cup of Sugar
1 1/2 teaspoons of Cinnamon
1/2 teaspoon of Nutmeg
1/4 teaspoon of Ground Cloves
3 Tablespoons of Butter, Cut into Cubes
1 Egg, Beaten
Preheat oven to 375°F. Roll out each half of pie dough to 1/8" thick circles to fit an 11" pie dish (the diameter should be slightly larger than 11"). Press one circle to fit your pie dish. Cover the other circle in plastic wrap and chill both the pie dish and extra pie dough in the refrigerator for 30 minutes.
In a large bowl combine the apples, lemon juice, zest, flour, sugar, cinnamon, nutmeg, and cloves. Place the mixutre into the pie dish. Dot with the butter. Cover with the other pie dough circle and cut some slits on the top of the dough. Seal the two pieces of dough together and crimp the edges. Brush the top dough with the beaten egg and a pastry brush. Bake for an hour or until top is brown and juices are bubbly. Let cool before serving and enjoy (with some vanilla bean ice cream)!