holiday essentials: rustic apple pie

How To Make holiday essentials: rustic apple pie

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  1

  PREP/PREPARE
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  2

  Gather Your Ingredients.
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  3

  Mix the sugar, nutmeg, and cinnamon in a bowl, and reserve.
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  4

  Place the lemon juice in a non-reactive bowl.
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  5

  Slice the apples, as thin as possible.
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  6

  Place the thin apple slices in the lemon juice.
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  7

  Chef’s Tip: If you want to have consistent slices, and save yourself a lot of grief, use a mandoline.
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  8

  Chef’s Note: I was a bit skeptical about slicing the apple with the seeds; however, because they are sliced so thin, the seeds and apple core blend in with the flavors.
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  9

  Chef’s Note: I didn’t peel my apples, but you can do that if you wish.
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  10

  Take your pie dough recipe, and cut it into rustic shapes.
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  11

  Brush the bottom of a pie dish with butter.
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  12

  Add the pie dough pieces in an eclectic manner.
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  13

  Brush the top of the pie dough with butter.
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  14

  Sprinkle with a bit of the reserved sugar mixture.
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  15

  Add a layer of apples, and then sprinkle with more sugar mixture.
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  16

  Continue adding layers of apple; dusting each layer with a bit of sugar, until you fill the pie dish. Then add a final dusting of sugar mix.
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  17

  Chef's Tip: Save your very best apple slices for the top of the pie... That way it will look brilliant.
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  18

  Place a rack in the middle position, and preheat the oven to 330f (165c).
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  19

  Cover the entire pie with foil, place in the preheated oven, and bake for 2 hours.
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  20

  Remove the foil, increase the temperature to 350f (175c), and bake for an additional 20 – 30 minutes, to brown the crust.
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  21

  PLATE/PRESENT
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  22

  Allow the pie to rest for 30 minutes, and then cut a slice, and add a dollop of whipped cream, or maybe a nice scoop of vanilla ice cream. Enjoy.
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  23

  Keep the faith, and keep cooking.
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