Archive for the 'recipes' Category

Makes 1, 9 inch pie

Pie:
1 1/4 cups all-purpose flour, plus more for rolling
6 tablespoons unsalted butter, room temperature
1/3 cup packed light-brown sugar
3/4 teaspoon salt
2 pre-made 9 inch pie crusts, thawed
2 tablespoons fresh lemon juice
3.5 pounds Granny Smith apples (about 6 large apples)
1 cup granulated sugar
3/4 cup chopped walnuts

Maple Glaze:
1/3 cup powdered sugar
2 tablespoons maple syrup

Directions:
1. Preheat oven to 375 degrees.

2. In a medium bowl, combine 1 cup flour, butter, brown sugar, and ¼ teaspoon salt to make crumb topping. Work with fingers until clumps form, then freeze.

3. On a lightly floured surface, or wax paper, roll 2 pre-made, thawed pie crusts together to form a 14” circle. Place pie crust gently into lightly greased pie tin letting the extra 2” hang over the edge. Refrigerate.

4. Place lemon juice in a large bowl. Peel, core, and slice apples about 1/8” thick, placing them in the bowl as you go. Add granulated sugar, walnuts, remaining ¼ cup flour, and remaining ½ teaspoon salt – mix. Spoon apple mixture into pie crust pressing the apples in firmly. Fold the overhanging dough over the pie filling and press the edges tightly around the pie.

5. Bake pie 45 minutes, then remove from oven and add crumb topping. At this point, lightly wrap edges of pie with aluminum foil to avoid burning. Return pie to oven and bake for another 20 minutes. (you may have to place another piece of aluminum foil loosely over top of pie if top starts to brown too quickly.)

6. While pie is cooling, mix the powdered sugar and maple syrup together to make the maple glaze. Drizzle glaze over warm pie and serve with vanilla icing.