Number of servings :
Type of meal : | Pies/Tarts | Pies/Tarts
Special diet :
1 recipe Double-Crust Pie Pastry (see previous recipe)
1/3 cup ( 75 mL) shredded cheddar cheese (optional)
1 large egg, separated
4 tart apples (such as Northern Spy or Granny Smith)
4 sweet apples (such as McIntosh or Golden Delicious)
2 tbsp (30 mL) lemon juice
1/2 cup (125 mL) firmly packed light
1/2 cup (125 mL) granulated sugar
1/3 cup (75 mL) sifted all-purpose flour
1/4 tsp (1 mL) ground cinnamon
1/8 tsp (.5 mL) ground allspice
1/8 tsp (.5 mL) grated nutmeg
2 tbsp (30 mL) butter
1 tbsp (15 mL) cold water (optional)
Preheat the oven to 425°F (220°C). Make pastry, adding cheese to dry mixture if you wish. Fit 1/2 the pastry into a 9-inch (22.5 cm) pie pan, letting the edge hang over about 1 inch (2.5 cm). In a cup, whisk egg white until frothy and brush on crust. Reserve yolk for top crust glaze. Roll top pastry and cut several slits for steam vents.
Cover with plastic wrap until ready to use. Peel, core and slice apples 1/4-inch (5 mm) thick, placing them in a bowl — sprinkle with lemon juice as you go. Add sugars, flour, cinnamon, allspice and nutmeg and toss lightly. Mound mixture in the piecrust; dot with butter. Moisten the rim of the bottom pastry with a little water and place top pastry on pie.
Seal the pie by folding top pastry under bottom pastry at the pan rim, then crimp. In a small bowl, make glaze for top (optional) by whisking together reserved egg yolk and cold water. Brush over top, carefully avoiding slits.
Bake at 425°F (220°C) for 15 minutes; lower temperature to 375°F (190°C) and bake 35 minutes more or until filling is bubbly and pastry nicely browned. If crimped edge browns too fast, cover with foil. Let pie cool on a rack for 20 minutes. Serve with ice cream or whipped cream.
Makes 8 servings.
Imported on 2011-01-20 16:41:26 — Original ID:2104