- Pie dough (see recipe under Pies)
- 12 large apples
- 1 tsp lemon juice
- 500 g sugar
- 50 g corn starch
- 1 tsp cinnamon
- 60 g butter (optional)
- 1 tbsp water
Peel, quarter and core apples. Cut in ¼” or irregular slices and place in a large bowl. Sprinkle lemon juice over and mix (to keep apples white). In a small bowl blend sugar, starch and cinnamon. Pour over apples. Sprinkle 1 tbsp water over top and mix thoroughly. Divide apple filling in half.
Roll-out pie dough to your plate size (a good measure is 1” more than the size of plate). Place dough on plate. Egg wash rim and fill with apple filling. Place little knobs of butter over apple filling if desired.
Roll-out same as before, cover apples. Secure to bottom crust. Water-wash top and sprinkle with sugar. Place on cookie sheet and bake in a pre-heat oven at 350 degrees F for approx 35-40 minutes or until done. Cool for 20 minutes before cutting. Serve with vanilla ice cream or cheddar cheese. Excellent tell your mother.
- Use a peeler rather than a knife to peel apples (with a peeler you retain the maximum amount of pectin which is concentrated under the apple skin.
- Pack apples tightly, to prevent valleys or holes in the filling.
- Use sufficient amount of dusting flour while rolling.
- Cut small holes in the centre of the pie dough to allow steam to escape.
- Dough must be well sealed to prevent filling from over flowing.
- Do not use eggs wash on top of pie dough. Use water instead.
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