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Classic Apple Pie https://www.metro.ca/userfiles/image/recipes/tarte-pommes-6008.jpg PT20M PT40M PT1H00M
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.
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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 (see recipe no 1036) 1 beaten egg 2 Tbsp. (30 mL) white sugar
Classic Apple Pie

Classic Apple Pie

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0:20
Preparation
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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
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  • 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 (see recipe no 1036)
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  • 1
    beaten egg
  • 2 Tbsp.
    (30 mL)
    white sugar
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Imprimer ma sélection

Preparation

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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