Featured in the November 2014 Issue of ‘In the Loop’
Step 1: Pie Crust
For the crust, you may use a store-bought pie crust, make your own or purchase one from a local bakery. (I like Paris Bakery in Monterey, CA)
Directions:
- Preheat oven to 450℉.
- In a 9 inch pan, pre-bake bottom of pie crust 11-13 minutes.
- Set aside and cool.
Step 2: Stove Top Apple Pie Filling
Ingredients:
- 12 medium-size Granny Smith apples, peeled, cored and cut into ¼” slices*
- 2 tablespoons Butter
- ¼ cup Sugar
- 1 teaspoon Vanilla extract
- 2 teaspoons Ground cinnamon
- ½ teaspoon Ground nutmeg
- Dash of salt
- 1 egg (For egg wash)
*Squeeze fresh lemon juice onto apples and toss to prevent browning. Add a bit of sugar to apples if they are too tart.
Directions:
- In a large nonstick skillet, melt butter on medium heat.
- Add all ingredients aside from the egg into skillet.
- Stir and cook mixture until soft, approximately 15-20 minutes.
- Fill baked pie crust with apple mixture.
- Cover top with unbaked pie crust, making 6 vent slits on top.
- Prepare egg wash (Combine 1 egg with a few drops water or milk and whisk).
- Brush over top of pie with egg wash using a pastry brush.
- Sprinkle generously with turbinado sugar.
- Lower oven temperature to 425℉.
- Place pie on cookie sheet to prevent dripping and bake 18-25 minutes or until top is golden-brown.
*Optional: Add ¼ cup raisins when cooking apples.
*Apple pie filling can be placed in Ziploc bag and frozen, defrost before baking.
