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Classic apple pie
Nb persons: 8
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| Bake at 400 for 55 minutes 1 refrigerated box ( 15 ounces) 2 folded ready to use 9 inch pie crusts | |
| 2 1/2 pounds | Granny Smith apples, peeled, cored, cut into 1/4 inch think slices |
| 2/3 cup plus 1 tbsp | sugar |
| 1/3 cup | frozen apple juice concentrate, thawed |
| 3 tbs | cornstarch |
| 2 tbs | fresh lemon juice |
| 1 tsp | ground cinnamon |
| 1/4 tsp | ground nutmeg |
| 1/8 tsp | salt |
1 egg beaten with 1 tbsp water
1- heat oven to 400. Fit one pie crust into a 9 inch pie plate. Set aside.
2- unfold other pie crust. Cut into 1 inch wide strips
3- combine sliced apples, the 2/3 cup sugar, the apple juice concentrate, cornstarch lemon juice, cinnamon, nutmeg and salt In a large bowl. Pour apple filling into crust in pie plate.
4- with pie crust strips, weave a lattice over top of pie. Crimp ends of lattice strips under edge of crust
5- brush egg wash over lattice. Sprinkle with the 1 tbs sugar
6- bake in 400 degree oven for 55 minutes. If edges begin to get too dark after 20 to 25 minutes, cover them with foil. Let cool n wire rack
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