Old-Fashioned Apple Pie Recipe

personal chef miami beach

Ingredients:

6 cups/1.1kg thinly sliced peeled tart apples
1 tablespoon/15ml lemon juice
1/2 cup/96g granulated sugar
1/4 cup/31g US all purpose flour, unsifted
1/4 cup/55g packed brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
dash ground cloves
1 tablespoon/14g butter 
Shredded cheddar cheese (optional)
Milk (optional)
Directions:
In a large mixing bowl toss apples with lemon juice. Combine granulated sugar, flour, brown sugar, cinnamon, nutmeg, and cloves. Add to apples and toss until apples are coated. Set apple mixture aside.
Prepare Pastry for Double-Crust Pie. Divide dough in half. Form each half into a ball. On a lightly floured surface, roll out 1 ball of dough into a 12 inch/30cm circle. Ease pastry into a 9 inch/23cm pie plate.
Transfer apple mixture to pastry-lined pie plate. Dot with butter or margarine. Trim pastry even with pie plate. For top crust, roll out remaining dough. Cut slits in top crust. Place top crust on the filling. Seal and flute the edge. Brush with milk, if desired.
Preheat oven to 375F/190C/Gas 5

To prevent over browning, cover the edge of the pie with foil. Bake for 25 minutes. Remove foil; bake for 20 to 25 minutes more or until the top is golden brown and apples are tender. Serve warm with cheddar cheese, if desired. Makes 6 to 8 servings.
Tip:
Up to seven days ahead, prepare pastry; roll into rounds. Stack between waxed paper on a baking sheet. Wrap, seal, label, and freeze. Thaw at room temperature before using. Pastry also may be refrigerated for up to three days.
Pastry for Double-Crust Pie Recipe
Ingredients
2 1/4 cups/281g US all purpose flour, unsifted
3/4 teaspoon salt
2/3 cup/147g shortening, cold
6 tablespoons ice water
Directions:
Stir together all-purpose flour and salt. Using a pastry blender, cut in shortening until pieces are pea size. Sprinkle 1 tablespoon/15ml cold water over part of the mixture; gently toss with a fork. Push moistened dough to the side of the bowl. Repeat, using 1 tablespoon/15ml ice water at a time, until all the dough is moistened.

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