Apple Pie
(recipe adapted from Martha Stewart’s recipe)

3 lbs apples (I used Gala and Granny Smith – Granny Smith stand up the best to baking – I used 6 medium to large sized apples)

3/4 cup granulated sugar

1/2 cup AP flour

1 tablespoon lemon juice

1 tablespoon ground cinnamon

1/4 teaspoon ground ginger

1/2 teaspoon salt

2 tablespoons unsalted butter, cut into pieces

2 unbaked pie crusts (for double crust) – you can make this yourself, or you can buy prepared unbaked crusts in the store or even use a pie crust mix that can be found in the baking aisle of the store

Preheat oven to 400F.

1. Peel, cut and core the apples into 1/2 inch thick pieces. Place in a bowl with all the ingredients except the butter.

2. Roll out your pie dough (make sure it’s chilled) and drape over 9 inch pie plate. Place the apples in the plate. Put the pieces of butter all over the apples. Then, either roll out another crust and drape it over the apples, or do a laced design like I did (see the picture). Either way, egg wash the ends so as to stick the top pie crust to the bottom crust. Cut off the excess crust with a knife. They either take a fork and press the dough along the edges, or use your fingers to press the edges down around the pie plate.

3. Chill in the fridge for 20 minutes.

4. Take it out, and carefully brush it with egg wash. Dust with sanding sugar.

5. Bake at 400F for 10 minutes, then turn the heat down to 375F and bake another 75-85 minutes, until the crust is golden and the juices are bubbling. Tend the pie with foil if the crust is browning too quickly.

6. Let it cool for about 4 hours. DO NOT REFRIGERATE or the crust will get soggy.

Makes 1 9 inch pie