Queen Bee Deep Dish Spiced Apple Pie
Adapted from an Epicurious Recipe
Which pie plates are the best? Aluminum, glass or ceramic
I use Pyrex pie plates because they can go from freezer to oven without breaking.
Preparation
1 prepared Queen Bee Pastry Crust, divided
3 pounds tart green apples (such as Granny Smith), peeled, cut into 1/4-inch-thick slices, about 9-10cups
For high altitude (5,000 ft or higher) use a softer apple such as golden delicious mixed with 2-3 tart green apples.
1/2 cup sugar
1/2 cup packed brown sugar
1 Tb fresh lemon juice (I use extra lemon juice, up to 3Tb)
1/2 to 1 tsp grated lemon peel (zest of one small lemon)
Whisk together in separate bowl
1/4 cup cornstarch
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground mace
1/4 tsp ground cloves
1/4 tsp ground allspice
OR 2-1/4 tsp Pumpkin Pie Spice
2 Tb butter, diced
Egg white wash (one egg white whisked with 1 tsp water)
2 tsp sugar
Optional: 2 Tb gluten free cereal flakes or 1 packet GF instant oatmeal
Position rack in lowest third of oven and preheat to 400°F.
In separate bowl combine cornstarch, cinnamon, nutmeg, mace, cloves, allspice (or pumpkin pie spice). In large bowl, toss apples with sugar, brown sugar, lemon juice, lemon peel. Stir in starch/spice mixture. Cover and set aside in refrigerator.
Roll out one dough disk on lightly floured surface to 12-inch-diameter round. Transfer to 9-inch-diameter deep dish glass pie plate. Trim dough overhang to 1/2 inch. Brush crust with egg wash to prevent sogginess. If desired, crimp edge first then place bottom crust in freezer while preparing top crust to enhance flakiness.
Roll out second dough disk to 12-inch-diameter round. Sprinkle cereal flakes or instant gf oatmeal if using, onto cold bottom crust. Transfer apple mixture to crust, mounding in center. Dot with butter if using.
Place crust atop apples. Trim dough overhang and reserve scraps. Fold top crust edge under bottom crust edge, pressing to seal, then crimp edge. OR mold top crust edge to cold, previously crimped edge of bottom crust. Or just use fork to create an edge.
Optional: Re-roll pastry scraps and cut out leaf shapes. Brush 1 side of each leaf with water and arrange decoratively atop crust. Cut several slits in crust to allow steam to escape. Brush crust with egg wash or milk; sprinkle with remaining 2 teaspoon sugar.
Place pie on baking sheet. Bake until crust is golden brown and juices bubble, covering crust edges with aluminum foil if browning too quickly, about 1 hour 10 minutes. Transfer pie to rack and cool completely before cutting.
I use Pyrex pie plates because they can go from freezer to oven without breaking.
Preparation
1 prepared Queen Bee Pastry Crust, divided
3 pounds tart green apples (such as Granny Smith), peeled, cut into 1/4-inch-thick slices, about 9-10cups
For high altitude (5,000 ft or higher) use a softer apple such as golden delicious mixed with 2-3 tart green apples.
1/2 cup sugar
1/2 cup packed brown sugar
1 Tb fresh lemon juice (I use extra lemon juice, up to 3Tb)
1/2 to 1 tsp grated lemon peel (zest of one small lemon)
Whisk together in separate bowl
1/4 cup cornstarch
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground mace
1/4 tsp ground cloves
1/4 tsp ground allspice
OR 2-1/4 tsp Pumpkin Pie Spice
2 Tb butter, diced
Egg white wash (one egg white whisked with 1 tsp water)
2 tsp sugar
Optional: 2 Tb gluten free cereal flakes or 1 packet GF instant oatmeal
Position rack in lowest third of oven and preheat to 400°F.
In separate bowl combine cornstarch, cinnamon, nutmeg, mace, cloves, allspice (or pumpkin pie spice). In large bowl, toss apples with sugar, brown sugar, lemon juice, lemon peel. Stir in starch/spice mixture. Cover and set aside in refrigerator.
Roll out one dough disk on lightly floured surface to 12-inch-diameter round. Transfer to 9-inch-diameter deep dish glass pie plate. Trim dough overhang to 1/2 inch. Brush crust with egg wash to prevent sogginess. If desired, crimp edge first then place bottom crust in freezer while preparing top crust to enhance flakiness.
Roll out second dough disk to 12-inch-diameter round. Sprinkle cereal flakes or instant gf oatmeal if using, onto cold bottom crust. Transfer apple mixture to crust, mounding in center. Dot with butter if using.
Place crust atop apples. Trim dough overhang and reserve scraps. Fold top crust edge under bottom crust edge, pressing to seal, then crimp edge. OR mold top crust edge to cold, previously crimped edge of bottom crust. Or just use fork to create an edge.
Optional: Re-roll pastry scraps and cut out leaf shapes. Brush 1 side of each leaf with water and arrange decoratively atop crust. Cut several slits in crust to allow steam to escape. Brush crust with egg wash or milk; sprinkle with remaining 2 teaspoon sugar.
Place pie on baking sheet. Bake until crust is golden brown and juices bubble, covering crust edges with aluminum foil if browning too quickly, about 1 hour 10 minutes. Transfer pie to rack and cool completely before cutting.