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Savor Apple Pie Day with homemade cooking

Posted on December 3, 2013 | by Brenda Liu

(via flickr.com)

 

Dec. 3 is National Apple Pie Day. Celebrate with a delicious slice of homemade apple pie packed with warm, wintery flavors.

 

Ingredients

 

6 to 7 Apples

2 teaspoon fresh lemon juice

3 tablespoon cornstarch

1/4 teaspoon salt

1/8 teaspoon nutmeg

2/3 cup brown sugar

1/4 cup granulated sugar

1 egg

1 teaspoon butter

3 tablespoon all-purpose flour

1 pie crust (Pillsbury refrigerated pie crust)

1 pastry cloth

 

Preheat the oven to 400 degrees Fahrenheit.

 

Start with the filling

Peel and core the apples, then cut them into 3/4-inch slices. Mix the apples with the lemon juice.

In a bowl, mix the brown sugar, sugar, cornstarch, a dash of cinnamon, salt and nutmeg.

Lightly beat the egg with 1 teaspoon of water, then set the filling ingredients aside for now.

 

Making the cover

Rub 3 tablespoons of flour into a pastry cloth, forming a circle. Roll the dough into a circle that should be about 1/8-inch thick with a 15-inch diameter.

Spread the egg and water mixture into the premade pie crust.

 

Putting it together

Combine the sugar mix with the apple slices and pour them in the pie pan. Press down to make sure they are compact.

Place 1 tablespoon of cold butter cubes into the mixture.

Gently place the sheet of dough over the filling to seal the pie. Make sure there is at least 3/4 of an inch of dough hanging over the edges.

Fold the top layer under the crust and press the two together.

Drip a little of cold water onto the top and sprinkle a bit of sugar to finish it off.

Poke a few holes in the pie crust with a knife to make sure the pie has enough ventilation.

 

Baking

Place the pie onto a metal pan covered in aluminum to catch the juices that may leak while baking.

Bake until the top of the pie is golden brown and the juices are bubbling. This will take about an hour.

Cool the pie in the refrigerator for at least 5 hours, though preferably overnight, before serving. Heat it in the microwave if you want to eat it warm.

A version of this article appeared in the Tuesday, Dec. 26 print edition. Brenda Liu is a contributing writer. Email her at dining@nyunews.com.

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Tatiana Baez

Assistant Managing Editor | A CAS junior, Tatiana is studying journalism, environmental science and politics. She’s a bomb editor, as well as the staff’s main source of entertainment because she sings along to every song after 12 a.m. She also writes about culture, science, technology and sex, and her work has been featured in VICE, Motherboard, Elite Daily, amNewYork and others. She enjoys eating Thai food, reading fiction and binge-watching Netflix.

And in case you were wondering how great she really is — “I just can’t get enough of Tatiana” is a direct quote from her EIC at WSN only moments ago.

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Ann Schmidt

News Editor | Ann is a liberal studies sophomore who lived in Florence during her freshman year. She plans on double-majoring in journalism and political science and is always busy. She is constantly making lists and she loves to laugh.

 

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Daniel Yeom

Daniel started at the Features desk of WSN last Spring, writing restaurant reviews whilst indulging on free food and consequently getting fat. Last Fall, he was the dining editor, and he this semester he is senior editor. Daniel is in Gallatin (living the dream) studying Food & Travel Narratives, incorporating aspects of Food Studies, Journalism, and Media, Culture, and Communication. He loves food more than life itself.

Hannah Luu

Deputy Multimedia Editor | Hannah Luu is a ridiculously great Deputy Multimedia Editor. She is a sophomore from Northern California. If you think Northern California means San Francisco you might need to closely examine a map. She is passionate about NPR and being half Asian.

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