Probably the most requested pie for the holidays or any time is apple pie. I know it is at our house.
Any kind of apples can be used in a pie. Most apple pie recipes do not even specify a type of apple. But, generally, Granny Smith is my apple of choice. The apples are always available at supermarkets and I like their tartness mixed with the sugar in my pies. The recipe below teams Granny Smith apples that hold their shape in baking with McIntosh, a tart-sweet apple.
If time is running short, as it seems to do during the holidays, try the Dump Cake recipe below. It can be in the oven in minutes, baking while you see to other tasks.
Classic Apple Pie
2 pounds Granny Smith apples (about 4 medium apples)
2 pounds McIntosh apples (about 4 medium apples)
¾ cup granulated sugar
1½ tablespoons lemon juice
1 teaspoon lemon zest
¼ teaspoon salt
¼ teaspoon ground cinnamon
1/8 teaspoon ground allspice
1 egg white, beaten lightly
1 tablespoon granulated sugar, for topping
Pastry for two-crust pie
Preheat oven to 425 degrees.
Peel, core and cut apples into ½- to ¾-inch slices and toss with ¾ cup granulated sugar, lemon juice and zest, salt, cinnamon, and allspice. Turn the fruit mixture, including juices, into the pie shell and mound slightly in center. Place top pastry over filling. Trim top and bottom edges to 1/2 inch beyond pan lip. Tuck this rim of dough underneath itself so that folded edge is flush with pan lip. Flute edging or press with fork tines to seal. Cut four slits at right angles on dough top. Brush egg white onto top of crust and sprinkle evenly with remaining 1 tablespoon sugar.
Bake until top crust is golden, about 25 minutes. Reduce oven temperature to 375 degrees; continue baking until juices bubble and crust is deep golden brown, 30 to 35 minutes longer. Transfer pie to wire rack; cool to almost room temperature, at least 4 hours. (Adapted from browneyedbaker.com)
Betty Crocker’s 5 Ingredient Dump Cake
6 cups coarsely chopped peeled apples (6 medium)
½ cup sugar
1½ teaspoons ground cinnamon
1 box Betty Crocker™ SuperMoist™ yellow cake mix
3/4 cup butter, melted
Heat oven to 350°F. Spray 13x9-inch (3-quarts) glass baking dish with cooking spray.
In baking dish, mix chopped apples, sugar and cinnamon. Spread evenly in pan. Top with dry cake mix; gently shake pan to distribute evenly. Pour melted butter over top, tilting pan to cover as much of the top with butter as possible.
Bake 45 to 50 minutes or until top is light golden brown, mostly dry on top and bubbly around edges. Cool 15 minutes before serving.
Lost a recipe? Have a recipe to share? Reach Betty Slowe at bettyslowe6@gmail.com.
http://www.tuscaloosanews.com/news/20171122/slowe-cooking-two-ways-to-make-apple-pie