Hello everybody, it is me, Dave, welcome to my recipe site. Today, we’re going to make a distinctive dish, autumn apple pie. It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.
This two-crust pie is filled to the brim with an apple-cinnamon filling dotted with dried cranberries. Autumn Apple Pie. this link is to an external site that may or may not meet accessibility guidelines. Autumn Apple Pie Cocktail. this link is to an external site that may or may not meet accessibility guidelines.
Autumn Apple Pie is one of the most favored of recent trending foods in the world. It is easy, it is quick, it tastes delicious. It is enjoyed by millions daily. They are fine and they look fantastic. Autumn Apple Pie is something that I have loved my entire life.
To begin with this particular recipe, we have to prepare a few components. You can cook autumn apple pie using 13 ingredients and 11 steps. Here is how you can achieve that.
The ingredients needed to make Autumn Apple Pie:
- Get ready to use refrigerated pie crust (2-9" pie crusts in each pkg) (not frozen)
- Prepare filling ingredients
- Get granny smith apples
- Get sugar
- Make ready half of lemon for juice
- Make ready ground cinnamon
- Prepare freshly grated nutmeg
- Prepare salt
- Make ready flour
- Get topping ingredients
- Make ready egg, beaten
- Get sugar to sprinkle on top
- Take aluminum foil
Autumn apple pie on the wooden Autumn apple pie on the wooden board decorated with fresh apples, hazelnuts, spices - anise, cinnamon on the gray kitchen table. Apple pie on a dark wood background. Traditional American holiday celebration apple pie sweet baket dessert food with cinnamon and apples on vintage background. ✨🎃 🍂Fall Bucket List🍂🎃✨ make a bouquet of autumn 🍁 buy a sweater in autumn colours (yellow, brown, or orange) Happy Pi Day! Apple pie made by the amazing @klassykraves check her out on Instagram!
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!
Two autumn standards—pumpkin and apple—are joined together in this delightful pie. I used a rolled out pie crust and topped the pie. Cut some slits on the top of the crust. The best apple varieties for Tsvetaeva apple pie are Antonovka or Bogatyr, which can be picked in late autumn. These apples have a slightly sour taste, which goes so well with the thin shortcrust pastry.
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