Monday, October 4, 2010

Cinnamon-Brown Sugar Apple Pie (Photo by Thomas J. Story)

The town in which I live hosts an annual "Apple Squeeze". It's one of the big events of the year with 20 vintage cider presses converting apples into jugs of fresh cider and a street fair devoted to "everything apple". Fritters, jars of apple butter, pie by the slice, and arts and crafts are all for sale. In honor of "The Squeeze" as we call it here, I baked an apple pie for my family:

Cinnamon-Brown Sugar Apple Pie
Pastry for a double-crust 9-inch pie
1 cup brown sugar
1/4 to 1/2 cup granulated sugar (depending on the tartness of your apples)
1/2 tsp. nutmeg
2 teaspoons cinnamon
1/4 cup flour
6 cups sliced Granny Smith apples
1 T softened butter

Mix the sugars, spices, and flour in a large mixing bowl. Add the apple slices and toss to coat the apples slices evenly with the sugar/flour mixture. Let sit for about 20 minutes or until the apples begin to release their juices and the sugar/flour mixture becomes moist.

Mound the apples in the bottom of a pastry-lined 9-inch pie pan. Dot with butter and then add the top crust. Crimp the edge and cut several slits in the top of the pie to release steam (or use a pie vent).

Place the pie on a pizza pan or cookie sheet to catch any drips of spillovers.
Bake in a preheated 425 degree oven for 45 minutes.

Cool in a draft-free place.

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