6-8 apples (4 Granny Smith, 2 honey crisp, 2 Fuji ) peeled, cored, sliced. (should be 8 cups of apples for a deep 9 inch pie pan) Juice from 1 lemon. 1⁄2 cup light brown sugar 1 cup granulated sugar 1 tsp cinnamon 1⁄2 tsp salt 1⁄2 tsp nutmeg (use a little less if grated fresh) 1⁄2 cup unsalted butter 3 tablespoons all purpose flour 1⁄4 cup Liquid: water and 3 TBS Calvados 1 egg or a few tablespoons of milk or cream (optional) Place prepared apples in a large bowl. Pour lemon juice over apples and stir to coat to prevent browning. Set aside. Melt butter in a sauce pan. Stir in flour to form a paste (you can add an extra tablespoon of flour if you want your pie filling to be more firm). Add white sugar, brown sugar, cinnamon, salt, nutmeg, and water; bring to a boil. Reduce temperature, and simmer 5 minutes. Carefully pour the butter/sugar mixture over the apples and stir to combine. Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with top crust. If full top crust, cut ventilation slits. (optional) For a shiny finish, beat an egg and brush over crust. For a matt finish, brush crust with milk. Tip: I line a sheet pan with heavy duty foil and place pie on top to prevent spills in oven. Bake 15 minutes at 425 degrees. Reduce the temperature to 350 degrees, and continue baking for a total of 1 hour 15 minutes
![image showing [homemade] apple pie. Won 1st place for taste and 2nd place for presentation](96936f5f-b308-5e65-b111-a0ac1aae2337.jpg)
Brabs47 on October 12nd, 2019 at 15:45 UTC »
Mary Berry would be proud.
mingermale on October 12nd, 2019 at 15:52 UTC »
If that won 2nd place for presentation, I would love to see 1st place. Yours is amazing!
pielady10 on October 12nd, 2019 at 18:19 UTC »
6-8 apples (4 Granny Smith, 2 honey crisp, 2 Fuji ) peeled, cored, sliced. (should be 8 cups of apples for a deep 9 inch pie pan) Juice from 1 lemon. 1⁄2 cup light brown sugar 1 cup granulated sugar 1 tsp cinnamon 1⁄2 tsp salt 1⁄2 tsp nutmeg (use a little less if grated fresh) 1⁄2 cup unsalted butter 3 tablespoons all purpose flour 1⁄4 cup Liquid: water and 3 TBS Calvados 1 egg or a few tablespoons of milk or cream (optional) Place prepared apples in a large bowl. Pour lemon juice over apples and stir to coat to prevent browning. Set aside. Melt butter in a sauce pan. Stir in flour to form a paste (you can add an extra tablespoon of flour if you want your pie filling to be more firm). Add white sugar, brown sugar, cinnamon, salt, nutmeg, and water; bring to a boil. Reduce temperature, and simmer 5 minutes. Carefully pour the butter/sugar mixture over the apples and stir to combine. Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with top crust. If full top crust, cut ventilation slits. (optional) For a shiny finish, beat an egg and brush over crust. For a matt finish, brush crust with milk. Tip: I line a sheet pan with heavy duty foil and place pie on top to prevent spills in oven. Bake 15 minutes at 425 degrees. Reduce the temperature to 350 degrees, and continue baking for a total of 1 hour 15 minutes