Categories: Apples, Dessert, Pie
Ingredients
- Filling:
- 5 cups peeled peeled cored and thinly sliced Granny Smith apples
- 1/4 cup sugar
- 2 tablespoons all-purpose flour
- 1/4 teaspoon ground cinnamon
- 1 tablespoon fresh lemon juice
- 1 pinch salt
- Crust:
- prepared pastry for double-crust pie , refrigerated
- Garnish:
- powdered sugar
Directions
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Make the filling at least 4 or up to 12 hours before assembling the pie.
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Put the apples in a large mixing bowl.
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In a small bowl, combine the sugar, flour, and cinnamon; stir this mixture into the apples.
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Stir in the lemon juice and salt; toss well.
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Cover the bowl with saran wrap and refrigerate, stirring every hour or so, when you think of it.
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Remove the filling from the refrigerator about 1 hour before you plan to use it.
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Turn the filling into the chilled 9-inch pie shell and smooth the top with your hands.
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Dampen the edge of the pie shell with a wet fingertip or pastry brush.
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Invert the top pastry over the filling, center, and peel off the paper.
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Press the top and bottom pastries together along the dampened edge.
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Trim the pastry and crimp/flute as desired.
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Poke several steam vents in the top of the pie with a fork or paring knife.
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Put a couple of the vents near the edge of the crust so you can check the juices there later.
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Place the pie on the center rack in the oven; bake at 400° for 25 minutes.
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Lower the temperature to 375° and rotate the pie 180°.
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Continue to bake about 25-30 minutes or until the top of the pie is golden and the juices visible at the steam vents bubble thickly.
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Transfer pie to a wire rack.
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While the pie is hot, dust with powdered sugar.
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Let cool at least 1 hour before serving.