Which means I needed to do something with the bags of apples from last year that filled up the basement fridge. Only one grocery bag currently left after making applesauce and an apple pie. I did throw out the brown mushy moldy ones.
Mrs. Field's Classic Apple Pie
Yield: 8 slices
3 cups all-purpose flour
2 tsp grated lemon zest (1 medium lemon)
1 cup salted butter, chilled
6-8 Tbs ice water, more if needed
I add 1 t. salt and leave out the lemon zest. I don't know if the salt would be needed if you added the zest.
6 large Granny Smith apples, peeled and thinly sliced (about 4 cups)
1 cup white sugar
1 tsp ground cinnamon
1/4 cup cornstarch
1/4 cup salted butter, chilled and cut into small pieces
1 large egg, beaten
1 Tbs white sugar (I use 2 Tbs)
To prepare crust:
Mix flour and lemon zest together with wire whisk in a medium bowl. With pastry cutter or 2 knives, cut in butter with flour until dough resembles coarse meal.
Add ice water and blend until dough can be gathered into a ball. Divide dough in half, flatten into disks, and wrap tightly in plastic wrap or a plastic bag. Refrigerate 1 hour or until firm.
To prepare filling:
Combine sugar, cinnamon and cornstarch with a wire whisk in a large bowl. Add apples to sugar mixture and toss with a wooden spoon until dry ingredients coat the apples completely.
Preheat oven to 400°F.
On a floured surface use a floured rolling pin to roll out one piece of dough into a circle 11 inches in diameter. Fold the crust in half, then in quarters.
Place point of folded crust in center of a 9 inch pie plate and carefully unfold. Trim excess dough, leaving about 3/4 inch hanging over edge of pie plate.
Spoon in apple filling and sprinkle butter pieces on top.
To prepare top crust:
Roll out second piece of dough into a circle 10 inches in diameter. Again, fold in half, then in quarters, and place on top of filling. Fold extra crust of the top layer over the bottom layer. Crimp layers together decoratively.
Cut several slits in pie top, brush with egg wash, and spinkle with 1 Tbs sugar.
Place pie on center rack of oven. Bake for 20 minutes, then reduce oven to 350°F. Bake an additional 30 minutes, or until crust is deep golden brown and filling is bubbling through steam slits.
Remove from oven and cool to room temperature on rack.