Frosted Omgoodness Apple PieFrom graceeh 6 years ago
- 1 cup Granulated sugar shopping list
- 2 tbsp. Flour shopping list
- 1 tsp. cinnamon shopping list
- 1/8 tsp. nutmeg shopping list
- 1/4 tsp. salt shopping list
- 7 cups cooking apples (ie. Granny Smith), peeled, cored and thinly sliced ( 2 1/2 lbs.) shopping list
- 2 tbsp. lemon juice shopping list
- 2 tbsp. butter or regular margarine shopping list
- 1 egg yolk, slightly beaten shopping list
- 1 10-inch deep dish double crust shopping list
- Frosting: shopping list
- 1 cup Confectioner's sugar shopping list
- 1 tbsp. light corn syrup shopping list
- 1/2 tsp. vanilla extract shopping list
- 1/2 cup Chopped walnuts shopping list
How to make it
- Prepare crust; shape into a ball. Divide in half; form each half into a round, then flatten each with the palm of the hand. On a lightly floured pastry cloth, roll out half of the pastry into a 12 inch circle. Fold rolled pastry in half; carefully transfer to a 9 inch pie plate, making sure fold is in the center of the pie plate. Unfold pastry; fit carefully into pie plate. Refrigerate until ready to use.
- Preheat oven to 425F. In small bowl, mix granulated sugar, flour, cinnamon, nutmeg and salt.
- In a large bowl, toss the apples with lemon juice. Add sugar mixture to sliced apples; toss lightly to combine.
- Roll out remaining pastry into a 12 inch circle. Fold over in quarters; cut slits for steam vents.
- Turn apple mixture into pastry-lined plate, mounding up high in centre. Dot apples with butter cut in small pieces.
- Using scissors, trim overhanging edge of pastry so it measures 1/2" from rim of pie plate. Carefully place folded pastry so that point is at the centre of filling and unfold. Using scissors, trim overhanging edge of pastry (for top crust) so it measures 1 inch from edge all around.
- Moisten edge of bottom pastry with a little water. Fold top pastry under edge of bottom pastry. With fingers, press edge together to seal, so juices won't run out. Press upright to form a standing rim. Crimp edge. Brush with egg yolk mixed with 1 tablespoon water.
- Bake 50 to 60 minutes, or until apples are fork-tender and crust is golden. Remove to rack; cool 30 minutes.
- While cooling, make frosting: In small bowl, combine confectioners' sugar, corn syrup, 1 tablespoon water and the vanilla; mix until smooth. Spread over pie; sprinkle with walnuts.