Country Apple Pie
- pie crust, dough for 9-inch double crust pie (Traditional Pastry Piecrust)
- 1/2 cup heavy cream
- Filling
- 3/4 cup sugar
- 2 tablespoons unbleached all-purpose flour
- 1 tablespoon ground cinnamon
- ground nutmeg, a dash
- 8 medium apples, peeled, cored, and cut into 1/2-inch chunks
- 1 tablespoon salted butter
- Preheat oven to 425 degrees.
- Divide the ball of dough in half, setting one half to the side.
- On a clean, lightly floured work surface, roll out the dough with a rolling pin until it forms a 10-inch circle.
- Place in pie plate; set aside while making the filling.
- In a small bowl, whisk together the sugar, flour, cinnamon, and nutmeg.
- Place the apples in a large bowl and sprinkle them with the sugar mixture, making sure the apples are thoroughly coated.
- Place the apple mixture in the pie shell, distributing them evenly.
- Dot the filling with the butter.
- Roll out the second half of dough with a rolling pin until it forms a 10-inch circle.
- Place over apple filling; crimp the edges of the pie dough together to seal in the filling, and then use a fork to puncture the top of the pie 5 or 6 times.
- Brush the top of the pie and crimped edges with heavy cream to create a perfect, golden brown finish.
- To bake, place the pie plate on a baking sheet and bake for 15 minutes.
- Decrease oven heat to 375 degrees and continue baking for 40 minutes, or until the apples are tender.
- Insert a cake tester or a knife into the pie to check the firmness of the apples.
- If the apples are still firm, continue baking the pie until they soften.
- The perfect apple pie will have visible juices bubbling around the crust.
- If the top of the crust is getting too brown and the apples are not done yet, cover the pie with foil to allow the apples to bake a big longer without browning the crust too much.
- Transfer the pie plate to a wire cooling rack and allow the pie to cool and se t for 1 1/2 hours before serving.
- Apple pies are best served either at room temperature or warmed at 350 degrees for about 10 minutes.
- This pie will keep at room temperature overnight and can be stored in the refrigerator for up to 4 days.
pie crust, heavy cream, filling, sugar, flour, ground cinnamon, ground nutmeg, apples, butter
Taken from www.food.com/recipe/country-apple-pie-511494 (may not work)