Desserts; Classic Apple Pie - Cuisinart FP-8GMP1 Instruction And Recipe Booklet

Everyone needs a fail-proof apple pie recipe – here is our favorite to share
1
RECIPE PÂTE BRISÉE DOUGH
( 55)
PAGE
1½
POUNDS APPLES
,
DELICIOUS GINGER GOLD
PINK LADY TEND TO BE THE
),
TASTIEST ABOUT
,
PEELED CORED
½
JUICE OF MEDIUM LEMON
½
TEASPOON GROUND CINNAMON
PINCH GROUND NUTMEG
¼
TEASPOON KOSHER SALT
1
TEASPOON PURE VANILLA EXTRACT
½
CUP GRANULATED SUGAR PLUS
MORE FOR SPRINKLING
(1
EGG WASH LARGE EGG
1
BEATEN WITH
)
WATER
58

DESSERTS

CLASSIC APPLE PIE

with you and your family.
(
GOLDEN
,
OR
4 ,
MEDIUM
,
AND HALVED
,
LIGHTLY
TEASPOON OF
Makes one 10-inch pie, 8 to 12 servings
1. Preheat oven to 450°F with the rack in the lower third
of the oven.
2. Roll out one of the discs of dough to
circle and fit into a 10-inch pie plate. Chill in refrigera-
tor for a minimum of 20 minutes. Using a fork, prick
the chilled dough evenly all over, but make sure not
to go entirely through the dough.
3. While dough is chilling, prepare the filling. Insert the
slicing disc into the work bowl of the food processor.
Stand the apple halves upright in the feed tube and
slice on High. Transfer to a large bowl and gently toss
with the lemon juice, spices, salt, vanilla and sugar.
4. Transfer the apple mixture to the pie shell.
5. Roll out the remaining dough into a 10-inch disc.
Brush the outer rim of the pie shell with the egg
wash. Press the dough disc on top of the filled pie
plate, pressing down the sides to seal. Using a paring
knife, trim any excess dough and discard (or save for
another use). Cut four ½-inch vents in the center of
the top of the pie crust in a circular pattern, similar to
a clock's 12, 3, 6 and 9 o'clock positions. Brush the
top with more of the egg wash and sprinkle with
granulated sugar.
6. Bake the pie for 15 minutes, then reduce the tem-
perature to 350°F and continue to bake until golden
brown, approximately another 40 minutes. Let the pie
rest on a cooling rack at least 40 minutes before
serving.
Nutritional information per serving (based on 12 servings):
Calories 263 (51% from fat) • carb. 30g • pro. 2g • fat 15g
• sat. fat 9g • chol. 48mg • sod. 241mg • calc. 5mg • fiber 1g
⁄
1 -inch-thick
8