another question. Do you par bake bottom crust since apples are somewhat precooked?
Nope. What I like about a precooked filling is that you only have to be concerned about properly cooking the crust. I put the rack on the lowest setting in my oven at heat to 425* for at least 30 minutes. Cooking it hot and close to the source seals the bottom crust quickly without scorching the top. I’ll check halfway through and adjust the heat or put foil around the edges of the crust if it’s browning too quickly at the ends.
My wife’s Apple Pie (and Pizza) is always the hit wherever we go and is always requested. She made up the recipe many years ago, uses 6 different varieties of apples. If you have questions, I will ask her.
Gorgeous!
Top Crust:
The best way to make sure you roll out the crust to shape or if you’re weaving a lattice is to trace the the outer dimension onto a large piece of parchment paper. You can then roll out the dough directly on it to make sure you’ve got it covered. It’s an extremely helpful guide for the lattice too. Put it on a plastic cutting board and assemble on top. Once you’re done, slide it into the freezer to harden.
Once it’s frozen, you can slide it right off onto the pie or use a pizza peel to help it along. Let it soften for a few minutes, trim and crimp. If you have the time, put it back in the fridge for an hour or two.
Baking:
Move the rack to the lowest setting. Preheat the oven to 425 for at least 30 minutes. Take the pie out of the fridge and place on a parchment paper lined baking sheet. The paper will catch the drips so you won’t have scrubbing duties later.
Egg wash the top crust and sprinkle it with sugar, if you like. Slide it onto the rack and bake for 20 minutes to set the crust. Lower the oven to 375 and bake until it’s bubbling. That could be 30 minutes to an hour.
Here’s the pie for today’s game:
That’s art Christine, thanks for sharing.