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    • #267426

      This was a really good recipe, that I used at Thanksgiving. Thought I’d share.

      Apple Pie

      1 egg
      2 9 inch unbaked pie shell
      5 Granny Smith apples
      1 tablespoon lemon juice
      1/3 cup sugar + 1 teaspoon
      1/3 cup brown sugar
      1 tablespoon cinnamon
      2 tablespoons unsalted butter
      1 teaspoon cornstarch
      2 tablespoons water
      1/2 cup chopped pecans
      1 cup Sour Cream
      Peel, core, and slice apples. Toss in lemon juice. Add 1/3 cup sugar, brown sugar, and cinnamon. Melt butter in a saucepan over medium heat. Add apple mixture and simmer for 5 minutes, covered, stirring occasionally. Strain and reserve the liquid and apples. Whisk cornstarch with water. Return apple liquid to pan. Whisk in cornstarch slurry. While whisking, bring the mixture back to a simmer and cook for an additional 3 minutes. Pour over the apples and cool in the refrigerator for one hour. Preheat oven to 400 degrees. Combine the apple mixture with the pecans and pour into one of the pie crusts. Top with sour cream. Toss the second pie crust onto a lightly floured surface. Cut into 1 inch strips and arrange over the pie in a lattice design. Brush the lattice top, but not the edges with beaten egg. Sprinkle with sugar. Place the pie pan on a cookie sheet. Reduce oven temperature to 350 degrees. Bake pie for 40 minutes. If the crust begins to get too dark, remove from the oven, cover with aluminum foil and return for the remaining baking time.
      Optional: can use canned apple pie filling in place of apples, lemon juice, sugar, brown sugar, cinnamon, butter, cornstarch, and water.

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