Star Spangled Apple Pie
Between pinterest, google reader, and an ever growing cookbook collection, I read a lot of recipes. Usually I file them away so that I can peruse my favorites when trying to plan a menu. But every once in a while a recipe is so memorable that it pops into your head a whole year later, while at the grocery store frantically trying to finalize the memorial day barbeque. This recipe would fall into that category.
Normally I wouldn’t think of apple pie as a traditional Fourth of July dessert, but a star spangled apple pie – well that’s entirely patriotic. It’s amazing what a few star cut outs can do for the “festive” level of a dessert. Served with ice cream, a possibly a slice of cheddar cheese, it’s perfect for summertime. And after all the saying does go, “As American as apple pie”.
The other thing I really liked about this recipe was how simple it was – most of the ingredients you probably already have in your pantry. But since the crust is really the “star” in this pie, I think a homemade one is almost imperative. I had a little bit of trouble with overbrowning, so next time I make this I plan to tent some foil over the top to help even cooking. As you may know, I’m somewhat partial to sugar, but I truly did think that the sugar crystals elevated the crust from good to great, and would probably add even more when I make this for the next patriotic holiday.
Star Spangled Apple Pie
Makes 1 9-inch pie
- Pie Crust
- 6 medium/large Granny Smith apples (about 2½ lbs.), peeled, cored and sliced
- 1/3 cup granulated sugar
- 3 tbsp. brown sugar
- 1 tbsp. all-purpose flour
- ¾ tsp. ground cinnamon
- ¼ tsp. grated nutmeg
- 2 tbsp. freshly squeezed lemon juice
- 2 tbsp. cold unsalted butter, cut into pieces
- 1 large egg beaten with 1 tablespoon cold water (for egg wash)
- Coarse sugar/Sugar sprinkles
On a lightly floured surface, roll out half of the pie dough into approximately a 12-inch round. (Keep the other half of the pie dough chilled for now.) Transfer the dough to a 9-inch pie plate, trimming the excess and crimping the edges. Cover with plastic wrap and freeze for 30 minutes in order to help the crust hold it’s shape while baking.
Preheat the oven to 400˚ F. In a large mixing bowl, combine the sliced apples, sugars, flour, spices and lemon juice. Toss well to combine. When the bottom crust is finished chilling, pour the apple mixture and accumulated juices into the bottom pie crust and use a spatula to even the top out slightly. Place thin slices of cold butter over the apples. Roll out the remaining pie dough on a floured work surface. Cut out numerous star shapes and use these to cover the top of the pie, using as much of the dough as possible. Brush the top and edges of the crust with the egg wash, then sprinkle with coarse sugar.
Place the pie on the upper rack and bake until the crust is golden brown and the juices are bubbling, about 50-60 minutes. Watch carefully and tent with foil for the 2nd half of baking if necessary to prevent overbrowning. Transfer to a wire rack and allow to cool for at least 30 minutes before slicing. Serve warm or at room temperature.
Slightly Adapted from Annie’s Eats