Oma’s Apple Pie

Good morning everyone,

I’ve mentioned more than once that my mother had few cooking skills.  Again, that’s okay because it’s not everyone’s thing.  She did manage to make us nutritious, if not the tastiest, meals.  However, I did grow up disliking pie because the crust was always either soggy or very, very hard.  When I began cooking for my own family, I avoided making pie and pastry for them, for that reason.

Since then, I have learned to make a good flaky pie crust.  Now, I make pie occasionally (it’s still a lot of sugar) as a special treat.

 

Oma’s Apple Pie

1/2 portion Vegetarian Pie Crust Dough
5 – 6 large apples, any type suitable for baking
1 tablespoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 cup brown sugar
1 tablespoon lemon juice

Preheat your oven to 425F.  Clean, peel, core and seed the apples and cut them into 12 slices each.  Put these in a medium bowl and coat with the spices, sugar and lemon juice.  Set aside.

Divide your pie crust dough in half.  Roll out one half of the pie crust large enough to cover the bottom of a 9″ pie plate.  Gently place the pie crust in the pie plate.  Crimp the edge slightly and remove and additional dough, reserving this to add to your remaining pie crust dough.  Using the tines of a fork, poke a few holes in the bottom crust, to prevent crust from developing large bubbles while it bakes.

Bake 10 – 15 minutes until the bottom crust is beginning to brown and appears dry.  Remove from oven and set aside to cool at least 5 minutes.

Place your pie filling into the bottom crust.  Roll out and cover the pie with the remaining dough (or use the dough to make a lattice or other decorative crust).  If covering the pie with the whole dough piece, make sure that you cut a vent in the top of the dough to allow steam to escape while baking.

Wash the top crust (optional) with a little maple syrup cut 1:1 with water,  or some honey cut 1:1 with water.  You can also sprinkle some sugar on the top crust at this time, if you like.

Bake the pie at 425F for 15 minutes.  Reduce oven temperature to 375F and continue cooking for 25 to 30 minutes until the crust is browned and the pie filling is bubbling.

Transfer the pie plate to a cooling rack and allow to cool for at least 30 minutes before serving.

 

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