By Elizabeth Casalnova
Columnist
In my household, there was always a debate on Thanksgiving about apple and pumpkin pie. For my final recipe of the semester, I am sharing a delicious apple pie recipe. Unlike the pumpkin, the apple pie is best when served warm. A fun trick I learned is to put it back in the oven while we eat dinner — that way it’s nice and hot by dessert. In my opinion, the apple pie tastes best when smothered in vanilla ice cream, but you can eat it with whatever you like best.
Ingredients:
-1/2 cup sugar
-1/2 cup brown sugar
-3 tbsp all purpose flour
-1 tsp cinnamon
-1/4 tsp nutmeg
-1/4 tsp ginger
-7 cups of tart apples, peeled and thinly sliced
-1 tbsp lemon juice
-1 tbsp butter, cut in pieces
-1 large egg
-Pastry for 9” double-crust pie
-Extra sugar for topping
Directions:
1.) Preheat oven to 375 degrees.
2.) In a small bowl, mix the sugars, spices and flour until well combined.
3.) Separately, toss the apples in the lemon juice in a large bowl. Add the sugar mixture into the larger bowl, and toss until the apples are evenly coated.
4.) With half of the pie pastry, line a 9” round pan. Then, pour in the apple mixture and sprinkle the butter pieces on top.
5.) With the second half of the pie pastry, roll it on top and seal the edges by pressing them together with a fork all the way around. Make sure to cut slits in the top.
6.) Beat the egg until foamy, and brush over the top crust.
7.) Sprinkle with the excess sugar and loosely cover the edges with aluminum foil to prevent them from burning.
8.) Bake for 25 minutes, remove the foil and continue to bake for another 20 minutes or until the edges are golden brown, and enjoy!
