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Classic Apple Pie https://www.metro.ca/userfiles/image/recipes/tarte-pommes-6008.jpg PT20M PT40M PT1H00M
See shortcrust pastry recipe on Metro.ca and prepare itPreheat oven to 190°C (375°F).Place apples in a large bowl and gently mix in flour, brown sugar, cinnamon and nutmeg. Add salt and continue stirring until apples are well coated.Divide pastry in two (2/3 for bottom shell, 1/3 for top). On a lightly floured surface, roll out pastry to form two round shells, 3 to 5 mm (1/8 to 1/4 in) thick.Ease first shell onto bottom and against sides of a 23 cm (9 in) pie plate and fill with apple mixture.Brush the edges of shell with beaten egg.Fold top shell in two and make 4 diagonal incisions at the center (making a chimney to release steam). Place shell over the apples to cover completely. Use your fingers to scallop the edges.Brush entire surface of pie with beaten egg. Sprinkle with sugar.Place on center rack of oven and bake for 35 to 40 minutes or until filling bubbles and pie crust is golden.
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5 apples, already peeled, cored and cut into quarters 1 Tbsp. (15 mL) all purpose flour 5 Tbsp. (75 mL) brown sugar 1/2 tsp. (2 mL) cinnamon 1 pinch ground nutmeg 1 pinch salt 8 oz (250 g) pastry dough 1 beaten eggs 2 Tbsp. (30 mL) white sugar
Classic Apple Pie

Classic Apple Pie

Rate this recipe
18 Votes
1
pie
0:20
Preparation
0:40
COOKING
1:00
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 5
    apples, already peeled, cored and cut into quarters
  • 1 Tbsp.
    (15 mL)
    all purpose flour
  • 5 Tbsp.
    (75 mL)
    brown sugar
  • 1/2 tsp.
    (2 mL)
    cinnamon
  • 1 pinch
    ground nutmeg
  • 1
    pinch salt
  • 8 oz
    (250 g)
    pastry dough
  • 1
    beaten eggs
  • 2 Tbsp.
    (30 mL)
    white sugar
Imprimer ma sélection

Preparation

See shortcrust pastry recipe on Metro.ca and prepare it

Preheat oven to 190°C (375°F).

Place apples in a large bowl and gently mix in flour, brown sugar, cinnamon and nutmeg. Add salt and continue stirring until apples are well coated.

Divide pastry in two (2/3 for bottom shell, 1/3 for top). On a lightly floured surface, roll out pastry to form two round shells, 3 to 5 mm (1/8 to 1/4 in) thick.

Ease first shell onto bottom and against sides of a 23 cm (9 in) pie plate and fill with apple mixture.

Brush the edges of shell with beaten egg.

Fold top shell in two and make 4 diagonal incisions at the center (making a chimney to release steam). Place shell over the apples to cover completely. Use your fingers to scallop the edges.

Brush entire surface of pie with beaten egg. Sprinkle with sugar.

Place on center rack of oven and bake for 35 to 40 minutes or until filling bubbles and pie crust is golden.

Source : Metro

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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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