Wednesday, November 3, 2010

Home is Where the Pie Is

As usual, I have been running around like crazy. Thanksgiving break is coming up and I'm starting to feel a bit homesick, so I decided it was time to face my fears and do a challenging dessert. Mom's homemade apple pie.

Although we buy pre-made crust, fluting (when you pinch the top layer of the pie crust to the bottom half sitting in the bowl) was my biggest challenge yet. Mine wasn't necessarily as pretty as mom's, since hers usually looks like it comes out of the Bon Appetit magazine, with leaf shapes cut out of dough and placed perfectly around the edge.

However, I got the taste and the consistency down perflect. It was just a little taste of home that I needed :)

Mom's Apple Pie

1 pie crust, double crust
2 1/2 pounds apples, pared, cored and thinly sliced (8 cups)
1/3 cup firmly packed light brown sugar
1/3 cup granulated sugar
2 tablespoons tapioca
3/4 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/8 (pinch) teaspoon salt
1 tablespoon butter, cut into pieces

1. Preheat oven to 425 degrees. Place apples in large bowl. Mix sugars, tapioca, cinnamon, nutmeg and salt in a small bowl. Sprinkle mixture over apples and and toss gently to mix. Let stand until juice forms, about 15 minutes.
2. Place bottom crust into pyrex pie plate. Pile apple mixture into pastry, dot with butter pieces. Place top crust over apples and turn edges under and press together to seal. Flute crust edge with fingers. Cut 4-5 slits in top crust with a sharp knife.
3. For a crispy sugary top, brush pastry top with a little water or milk and sprinkle lightly with sugar.
4. Place pie on cookie sheet. Bake pie for 40-50 minutes or until the crust is golden brown and juices bubble through slits. If edge is browning too fast cover with foil or pie shield. Transfer the pie to wire rack to cool for at least 1 1/2 hours before serving.

Bon Appetit!
Chef Maggie

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