Apple Pie

In addition to making the cranberry sauce, I was also put in charge of baking the apple pie for Thanksgiving last year (yes, that's right...it's August 2012 and it's been a busy year with little time devoted to baking and even less time devoted to blogging.  Clearly...)  The blueberry-ginger pie was my first pie creation, and since then, I've been hooked!  I honestly think that the pie crust is my favorite part, which is why this post is perfect for readers like me!  I've included my mom's recipe for rugelach (aka the little cinnamon sugar pinwheels made from the leftover pie crust).

Pie Crust:
Refer to the pie crust recipe on the Blueberry-ginger pie post.

Apple Pie:
Yields 8 servings
Adapted from Martha Stewart

Pie Ingredients:

• 1/4 Cup all purpose flour, plus more for work surface
• 2 Tablespoons freshly squeezed lemon juice
• 4 pounds (8-10) apples (I used 4 Granny Smith and 4 Gala, but that also depends on the size of your pie dish)
• 3/4 Cup sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• pinch of ground cloves
• 1/2 teaspoon salt
• 2 Tablespoons cold unsalted butter, cut into small pieces
• 1 large egg
• 1 Tablespoon heavy cream

Pie Directions:

1. On a lightly floured kitchen flour sack towel (or you can use parchment paper), roll each disk of dough to a 14-inch round.  Transfer one round to a parchment lined baking sheet (this one will be the top crust) and refrigerate.  Line a 9 inch pie dish with the other round of dough, but be sure not to stretch the dough.  Place pie dish with bottom crust in refrigerator.
2. Preheat oven to 450 degrees, with rack set on lowest position.
3. Pour lemon juice in a large bowl.  Peel, core, and quarter apples, slicing into 1/4 inch thick slices.  Add apples to bowl and toss with the lemon juice as you slice each apple (to keep from turning brown).
4. Whisk together sugar, flour, cinnamon, nutmeg, cloves, and salt.  Add to apple & lemon juice mixture, tossing by hand until mixed.
5. Remove dough-lined pie dish from refrigerator.  Fill with apple mixture, gently packing apples and mounding slightly in the center.  Dot with butter.  Lightly brush rim of pie crust with water.  Remove remaining circle of dough from refrigerator and gently lay over apples, pressing along moistened rim to seal.  Trim top and bottom crusts so that only 1 inch over hangs pie dish. (SAVE THE LEFTOVER CRUST FOR RUGELACH!!!  Mmmm...recipe below)
6. With floured fingers, fold overhang under itself, pressing to seal.  Crimp edges using thumb and forefinger.  Cut slits in the top to vent.
7. Whisk egg and heavy cream together, and brush over pie crust.
8. Place pie on a rimmed baking sheet or pie drip pan (sprayed well with cooking spray).
9. Bake 20 minutes at 450 degrees, and then another 50-60 minutes at 375 degrees.  If edges brown too quickly, tent with foil.  (I tented after 20 minutes.)  Cool completely (5-6 hours) before serving.

Cinnamon Rugelach Directions:

• Press together leftover pie crust trimmings and roll into a long oval.  Dust with cinnamon and sugar, dot with butter, and roll "hot dog style".  Trim into 1 inch wide rolls and bake on a parchment lined baking sheet for 15-20 minutes.  I just pop them in the oven when I throw the pie in.  Cooking time will vary depending on what temperature you're cooking your pie at, but these rugelach will burn quickly so keep an eye on them!  This is a great way to get a sneak peak of how your pie crust will taste!

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