Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, autumn apple pie. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Autumn Apple Pie is one of the most well liked of recent trending foods in the world. It is appreciated by millions daily. It’s easy, it is fast, it tastes yummy. They’re fine and they look wonderful. Autumn Apple Pie is something that I’ve loved my entire life.
Browse & Discover Thousands of Childrens Book Titles, for Less. Add apples and dried fruit, if desired; toss to coat. Mound apple and pear filling into crust.
To begin with this recipe, we must prepare a few components. You can have autumn apple pie using 13 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Autumn Apple Pie:
- Take 1 packages ready to use refrigerated pie crust (2-9" pie crusts in each pkg) (not frozen)
- Get filling ingredients
- Make ready 10 small granny smith apples
- Get 1/2 cup sugar
- Take 1 medium half of lemon for juice
- Prepare 1 1/2 tsp ground cinnamon
- Prepare 1 1/2 tsp freshly grated nutmeg
- Make ready 1/4 tsp salt
- Prepare 3 tbsp flour
- Prepare topping ingredients
- Prepare 1 egg, beaten
- Take 1 dash sugar to sprinkle on top
- Prepare 1 aluminum foil
Serve with cream, custard or ice cream. Autumn is for Apple Pie is one of four books in the Tales of Buttercup Grove early reader series. Join Skunk and Raccoon and the rest of their woodland as they make an apple pie for the very first time. This is a story of friendship, sharing, teamwork and compassion.
Steps to make Autumn Apple Pie:
- Preheat oven to 425º.
- Set and roll out refrigerated pie crusts to come to room temperature so they're easier to work with.
- Peel, core and slice apples into a large mixing bowl.
- In the large bowl combine all filling ingredients and mix well. Set aside.
- Roll out 1 crust for the bottom to fit a 9" pie pan. Make sure to have a little dough in excess around the edges in order to seal the top crust.
- Spoon the pie filling onto the bottom of the crust.
- Roll out second pie crust and put over top of pie filling and tuck the edges in to seal. Flute the edges for a more decorative look using your fingers or a fork to seal.
- Cut slits on the top of the pie in order to vent steam while baking. I used an apple dough cutout for mine but a couple of slits will do just fine.
- Brush beaten egg over the pie and sprinkle with a dash of sugar.
- Cover outter crust edges and the whole pie with aluminium foil for first 30 minutes of baking.
- Remove the foil after 30 minutes and continue until apples are tender and the top of pie is golden brown. Cool and enjoy!
Apple cinnamon cakes abound and pumpkin spiced everything shows up in markets on every corner. This is autumn in New England and it's one of my favorite times of year. I've often been troubled by the liquid in my apple pies running out as soon as the first slice is cut; the sugary juices just haven't been thick enough. I'm trying a new method for this autumn apple pie,. Apple picking, hayrides, and falling leaves mean it's time to shift mental gears into one of our favorite seasons: Autumn!
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