T.K.’s Apple Pie

Use your favorite pastry crust recipe.

Filling Ingredients:

10-14 apples (half sweet and half tart)
½ cup sugar
1/3 cup lightly packed brown sugar
¼ tsp each of salt, cinnamon and lemon zest
2 tsp lemon juice
1 egg white, whisked
1 Tbl sugar
¼ tsp cinnamon

Preheat oven to 425F and place a cookie sheet on the lowest rack.

Combine first six ingredients in a dutch oven or heavy cook pot.  Cook over medium heat for 15-20 minutes stirring until the apples are just tender.  Transfer apples to a cookie sheet to cool for 30 minutes.  Drain apples through a colander, reserving ¼ cup of the juice.  Place apples inside bottom pie crust, mounding slightly in the center.  Combine lemon juice and ¼ cup reserved apple juice and pour the mixture over the apples.  Carefully place top crust over the pie, tucking edges under the bottom crust.  Pinch edges to seal.  Cut 4-6 slits, about 2” long, in top crust.  Place pie on heated cookie sheet.  Bake 25 minutes until light golden colored.  Reduce oven temperature to 375F and bake an additional 25-30 minutes or until the curst is a deep golden brown.  Remove and cool on wire rack for 1 ½ hours.

By Kenneth Elkins
Originally published in Edible Kansas City

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