“Grandmas from all around can be proud of this unique recipe that brings fabulous results. Sliced apples are mounded in a prepared pie shell, and just before slipping into the oven, the shell is sprinkled with brown sugar”
Prep time: 15 min
Baking time: 20 min
Ingredients for pie shell:
- 1/2 cup salted butter (cold)
- 2 ½ cups of flour ( save half for the formation of the dough)
- 1 cup Chilled whole milk(don’t add all at once)
- 1/2 cup brown sugar
Preparation for pie shell:
In a large bowl add the cold butter and the sifted flour. Break down the butter with a fork until the butter has incorporated itself in the flour and there are no small or large lumps.
Once done add the milk a little at a time and mix with the fork until it turns into a large lump, then remove the fork and slowly knead the dough with your hand adding a little at a time of the ½ cup flour. You want to end up with a dry ball that does not stick to your fingers. Place in fridge.
Ingredients for pie filling:
- 4 large green apples (peeled, cored & sliced)
- ½ stick cold butter (sliced)
- 2 Tbls vanilla
- 2 tbls fresh lemon juice
- Half cup flour
- 1 egg (mixed in a cup, have a small brush available)
- 1/2 cup brown sugar
- All mixed together
- ¾ cup white sugar
- 1 tsp. ground cinnamon
- 1/8 tsp ground cloves
- 1/8 tsp salt
Preparation: Preheat oven to 350
Roll out your cold dough making sure to add flour along the way so that it does not appear to feel sticky (important) once down to 1/8 of an inch place in pie mold, you should be able to roll out enough for the bottom and the top of the pie. Begin by placing the slice apples in layers, remembering to sprinkle the sugar mixture in between layers along with a few slices of the butter. Add whatever sugar mix is still around to the top and drizzle the vanilla and the fresh lemon juice over the entire top. Cover with the rolled out dough. With the small brush soak in the egg mix and coat the edges of the pie entirely (careful not to coat the edge where the pie meets the dough). Place the top layer of the pie and seal with a fork. (Make sure that you have a good seal or the apple and sugar juices will seep out and start to smoke up your oven)
Generously coat the entire top of the pie with the brush careful not to get any on the edges where the pie meets the mold. With a fork poke the top of the pie breaking into the mix, make a design, be the artist.( this is done to allow the juicy hot airs to seep through and not bloat up your pie like a bubble and will make your kitchen smell like grandmas did)
Sprinkle the top with the brown sugar and place in the hot oven for 20 minutes. You want the top to have a light brown golden shinny look.
Allow the pie to cool for 30 minutes and enjoy a slice or two.
Suggestion: add a large spoonful of vanilla ice cream on top before eating.
All recipes by Chef Eddy Resident Chef Healthandfitnesstalk.com