Autumn, Baked, Dessert, Holidays

Apple Pie with Decorative Crust

Bake on! Apples, cinnamon, nutmeg ….the sweet aroma filled my kitchen. One year ago, I made a salted caramel apple pie. The flavor was amazing, the presentation was not. I was disappointed and knew it could be better.

As much as I love to bake, making decorative décor is a challenge. That should be a 2 for 1 deal, Lol.  Prior to starting I read the instructions a couple of times, practice & concentrate. 

This recipe is beyond delicious. A warm slice of apple pie with a scoop of vanilla ice cream is my absolute favorite! Delish! Life is what you bake of it — who wants a piece of pie? 🥧🍂🍏🧡

#getyourbakeon #holidaybaking

Inspired by Camilleiam, Crust design

Ingredients: Pastry for pie crust (recipe from All Recipes) , double – 8 large apples – 1/4 cup AP flour – 1/2 cup granulated sugar – 3/4 cup light brown sugar – 2 teaspoons ground cinnamon – 1/4 teaspoon nutmeg – fresh lemon juice, half a lemon – 2 tablespoons butter – Optional egg wash for the top or milk with sugar

Directions: Peel, core and slice the apples, thin. Place them in large saucepan on medium low to medium heat. Add 1 tablespoon butter. Sprinkle flour, sugar, cinnamon, brown sugar, nutmeg and drizzle lemon juice on top of the apples. Allow to cook just until the apples start to soften 15 minutes. Stir often. Spray a 9″ pie plate with cooking spray. Place rolled dough on the bottom plate. Trim excess dough, keep the dough even with the edge. Pour the apple mixture into to pie plate. Press the apples down. Flute or style the edges of the pie crust. Cut slits in the tops of the pie crust or design of your choice. Use a pastry brush to brush the top with egg wash or milk and sugar to give it a shine. Bake at 400 degrees for 40 minutes or until the crust is golden brown. Note: You will need to cover the edges with foil after a few short minutes (the edges brown fairly quick). Allow to cool. Serve and enjoy!

 

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