- 8 ounces Pie Dough, bottom
- 8 ounces Pie Dough, top
- 7 cups Apples, sliced, halved
- 1 cups Spice Mix
- 4 pats Butter
- Bread Flour
- Egg Wash
- Granulated Sugar
- Acid solution
ingredients
directions
1. Peel, core, and cut apples in slices/halved. Dip apples in acid solution, drain and place apples in another bowl. Mix in spice mix to apples. Stir apples to evenly coat with spice mix. |
2. Scale out 2 dough pieces and work into a disk shape. Lightly flour table top of dough as needed. Carefully roll-out dough into a circle shape large enough to line inside of the pie tin with some dough hanging over edges. Make sure when rolling out dough to keep dough uniform in thickness. Place rolled-out dough into pie tin and form to pie tin (be careful to not stretch dough to fit since this will cause dough to shrink). Follow this procedure for rolling-out dough for the tops as well, except do not put into pie tin just set aside. |
3. Place apples coated with spice mix into dough lined pie tin making a mound in the center. Place 4-5 pats of butter on the top of the apples. |
4. Egg wash top crust around the edges of the pie tin. This will help seal the bottom and top crust. Place the rolled-out dough over the mound of apples, leaving some overlap over the edges. Remove any excessive dough around the edges (leave some for crimping). Roll the dough under the edges and crimp to shape crust edges. Lightly egg wash the top crust and lightly sprinkle granular sugar over the top. With your knife, make about 5 slits to vent pie. |
5. Bake at 425º F directly on the harth with parchment paper underneath pies for approximately 35-40 minutes or until crust is golden brown. Let cool at room temperature. |
6. Cut pie into 8 pieces. Clean knife after every cut with hot water and towel. Present whole pie on large plate with doilie (place glucose under doilie to stick to plate). |
7. Yeilds 8 servings per pie. |
Keywords
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