Prepare for mouth-water! Here is the first recipe from hamptons‘ Etsian Cookbook project, courtesy of Karenssoaps. I know I’ll be making this pie tomorrow for Thanksgiving. See the original post to see how to get involved or get more recipes from Etsians.
Karenssoaps‘ Apple Pie
makes 8 servings
Your Favorite Crust Recipe — need top and bottom crust
5 peeled and sliced Granny Smith Apples
1 tbsp. lemon juice
3/4 cup sugar
1 tbsp. cornstarch
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. ginger
pinch of salt
1/4 cup unsalted butter
1.5 tbsp. all-purpose flour
1/8 cup water
1/4 cup white sugar
1/4 cup packed light brown sugar
1. Preheat oven to 400 degrees.
2. In a large bowl, toss apples in lemon juice.
3. In a small bowl, mix sugar, cornstarch, cinnamon, nutmeg, ginger, and salt. Coat apples thoroughly in the mixture.
4. Place one roll of crust into a 9-inch pie plate. Fill with apple mixture.
5. Place remaining dough over the filling in a lattice pattern. Place pie in the refrigerator to keep the crust firm.
6. To make the glaze: Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar, brown sugar, and bring to a boil. Reduce temperature and let simmer 2 minutes.
7. Brush pie generously with the sugar glaze.
8. Bake 15 minutes in the preheated oven. Reduce temperature to 350 degrees and place tin foil around the edge of the crust. Continue baking 45 minutes, until apples are soft.