Apple Pie

This weekend, Caitlin and I went apple picking in nearby Belleville, Illinois.  Armed with our plastic bags, we each set off to collect the perfect apples.  Careful not to overload on the apples, we each filled our respective bag to the half-way point.  Yet, when we made it to the scale, we had collectively picked over sixteen pounds of Red and Golden Deliciousness.

Faced with the prospect of an overflowing fruit drawer, our thoughts turned to

Apple Pie

PREP TIME: 20 minutes
COOK TIME: 60 minutes
YIELD: 1 Awesome Apple Pie

WHAT TO GRAB:
4 Golden Delicious apples, peeled, quartered, and cored
4 Red Delicious apples, peeled, quartered, and cored
1 lemon, zested
2 tablespoons freshly squeezed lemon juice
1 orange, zested (optional)
1 tablespoon freshly squeezed orange juice (optional)
1/2 cup sugar, plus 1 teaspoon
1/4 cup flour
1 teaspoon Kosher salt
1/2 vanilla bean (or 1 teaspoon extract)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/8 teaspoon allspice
1 egg beaten with 1 tablespoon water
2 Perfect Pie Crusts (recipe here)

HOW YOU DO IT:

1.  Preheat the oven to 400 degrees.

2.  Cut each apple quarter in thirds crosswise.  Don’t worry if some of the chunks are a little large.  In a large mixing bowl, combine the apples with the zests, juices, 1/2 cup sugar, flour, salt, vanilla, cinnamon, nutmeg, and allspice, and mix well.

3.  Roll out half the pie dough and drape it over a 9- or 10-inch pie pan.  The dough should extend about 1/2-inch over the rim.  Be sure not to stretch the dough; if it’s too small, 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. Place the second crust on top of the apple mixture, and tuck the edge of the top crust under the edge of the bottom crust .  Crimp the two crusts together with a fork. Brush the entire top crust with the egg wash, and sprinkle with the teaspoon of sugar.  Cut five thin slits into the top of the crust.

4.  Place the pie on a sheet pan and bake for about 55 to 75 minutes, or until the crust is browned and the juices begin to bubble out. Serve warm!