Lucy's Chunkalicious Apple Pie
Ingredients:
2 pie crusts
3 Rome, 3 Gala, 3 Cortland apples
3/4 cup sugar (150 g)
2 Tbsps all purpose flour
1 1/4 tsps cinnamon
1 pinch of salt
Juice of 1/2 of a lemon
2 Tbsps butter
Optional: 1/4 cup (40 g) reconstituted raisins (place raisins in boiling water for a few minutes, until they get puffy, then drain and let cool.)
Directions:
Pre-heat oven to 425 degrees F (218° C)
Peel the apples, then core and slice into 8 sections. It is very important to make each slice equal in size, so we use a corer/divider tool to make things easier. Place apple sections into a large bowl. Add the lemon juice to moisten the apples.
Combine the sugar, flour, cinnamon, and salt, and pour over the apples, tossing them to coat. If you add the raisins, reduce the amount of cinnamon by 1/4 tsp.
In a 9 1/2 inch (24 cm) glass pie plate (my wife insists on glass) lay down the first pie crust, making sure there are no holes or splits. We almost always the Pillsbury 9" brand of pre-made crusts.
Dump the coated apples into a mound in the crust, pressing them down to remove any large empty spaces. It should look over full, but that's ok. It'll sink as it bakes.
Dot the top all around with small chunks of butter.
Next, carefully lay the second crust over top, folding the edges over the bottom crust, very lightly crimping them with your fingers. Do not over crimp.
Cut a 1/2 inch (1.25 cm) cross in the center of the top crust, then 4 more 1/2 inch cuts radiating out from the center half way out to the edge.
Place the pie in the oven, and a cookie sheet on the shelf below to catch any drippings. There shouldn't be any if you did this right, and the apples weren't too watery. bake for 20 minutes at 425° F (218° C).
Remove pie from oven, and reduce heat to 375 (190 °C). cover the edges around the pie with about an inch or so of crushed up aluminum foil (keeps the edge of the crust from burning) and place back in the oven for another 20 minutes.
Test by putting a knife point down into the slit in the center. If it's done, it should feel soft with just a little resistance.
Let pie rest at least 2 hours, so the juices congeal.
Serve with vanilla ice cream.
Ingredients:
2 pie crusts
3 Rome, 3 Gala, 3 Cortland apples
3/4 cup sugar (150 g)
2 Tbsps all purpose flour
1 1/4 tsps cinnamon
1 pinch of salt
Juice of 1/2 of a lemon
2 Tbsps butter
Optional: 1/4 cup (40 g) reconstituted raisins (place raisins in boiling water for a few minutes, until they get puffy, then drain and let cool.)
Directions:
Pre-heat oven to 425 degrees F (218° C)
Peel the apples, then core and slice into 8 sections. It is very important to make each slice equal in size, so we use a corer/divider tool to make things easier. Place apple sections into a large bowl. Add the lemon juice to moisten the apples.
Combine the sugar, flour, cinnamon, and salt, and pour over the apples, tossing them to coat. If you add the raisins, reduce the amount of cinnamon by 1/4 tsp.
In a 9 1/2 inch (24 cm) glass pie plate (my wife insists on glass) lay down the first pie crust, making sure there are no holes or splits. We almost always the Pillsbury 9" brand of pre-made crusts.
Dump the coated apples into a mound in the crust, pressing them down to remove any large empty spaces. It should look over full, but that's ok. It'll sink as it bakes.
Dot the top all around with small chunks of butter.
Next, carefully lay the second crust over top, folding the edges over the bottom crust, very lightly crimping them with your fingers. Do not over crimp.
Cut a 1/2 inch (1.25 cm) cross in the center of the top crust, then 4 more 1/2 inch cuts radiating out from the center half way out to the edge.
Place the pie in the oven, and a cookie sheet on the shelf below to catch any drippings. There shouldn't be any if you did this right, and the apples weren't too watery. bake for 20 minutes at 425° F (218° C).
Remove pie from oven, and reduce heat to 375 (190 °C). cover the edges around the pie with about an inch or so of crushed up aluminum foil (keeps the edge of the crust from burning) and place back in the oven for another 20 minutes.
Test by putting a knife point down into the slit in the center. If it's done, it should feel soft with just a little resistance.
Let pie rest at least 2 hours, so the juices congeal.
Serve with vanilla ice cream.
