Apple Pie Recipe© Copyright 2017. All rights reserved and enforced
Every apple pie recipe is great, and the best tasting apple pie is the one that you didn't have to make but get to eat.
But, here's a recipe for a more "professional" apple pie; it's the one that is taught in some pastry classes.
Estimated Prep Time: 20 minutes
Estimated Cooking Time: 45 minutes Cooking at: 350 F / 180 C / Gas Mark 4
Meanwhile, make your top and bottom pie crusts.
Drain the juice that bleeds off the apples into a small saucepan, add cinnamon and salt to taste, bring to a boil. Dissolve the corn starch in the cold water, add to the juice, and bring back to the boil, then remove from heat. Add the remaining 1/2 cup of sugar to the juice and stir well. Then stir in the butter.
Put the bottom crust in the pie tin. Arrange the apples. Pour the juice syrup over the apples, cover with top crust and bake for about 35 minutes or until done.
Recipe notesPreferable apples to use (in North America) are Northern Spy, Wealthy and Rome Beauty. In the UK, Bramley will do quite nicely.
You only use half the sugar to bleed the apples, as using all of it would make a juice too sweet to thicken properly.
Much of the pectin in apples, a natural thickening agent, is concentrated just under the skin. So when you peel them, make an effect to remove just the peel and as little of the flesh under the apple as possible.
See the entry on "Pie Tips" for giving it a professional look.
Please share this recipe with your friends. They may love it.