My Favorite Apple Pie

When the warm summer night crisped, I was dressed in apple pie. And it is not just apple pie, it must be my favorite apple pie - a big part of cinnamon and sugar sprinkled pie. Under the butter crust, a rich sour cream and high quality cinnamon are poured on a sweet apple.

The apple must be a good apple, refreshing crispy, and sweet. I like them on the sour side, maybe some pippin or jonathan. I like cranberries, so I will generously turn into rubies in the Apple sea. On Thanksgiving Day, I use fresh cranberries. I will dry now.

I will offer this pie to my family and friends. Pour a spoonful of vanilla ice cream and a small piece of caramel and crown each slice. This is the way to fall. Here is the autumn baking season.

If you missed it last year, this is our Apple chart that can help you choose Apple that best suits your favorite apple pie.

We prefer this pie butter shell, but please use your favorite pastry shell. If you use butter, please keep the dough cool so that there is firm butter in your fabric. When the dough becomes too hot, the butter melts and the bread gets wet. You bake the rapidly rising dish pie, so you need twice as much as 1 1/2 of normal double shell recipe. Also, to make this recipe a 9 inch deep pie is needed.

Please use high quality apple and other materials for this pie. You can purchase Super Cranberries, Premium Cinnamon, Turbinado Sugar from The Prepared Pantry.

1. Prepare the pie cloth, make it into a deep dish pie and place the dough on it. I will prepare the crust. Do not bake the crust

2. In a large bowl, mix sugar, flour, sour cream, lemon juice and spice into a smooth paste. Add apples and cranberries and mix until sour cream mixture is applied. Scrape a mixture of apples on a freshly baked pie cloth

3. Please introduce the top case. Brush the upper end of the lower casing with water to seal the two casings. Place the top shell on the pie. Trim the shell and seal the two shells with a fork branch

4. Mix egg white, water, 1/4 teaspoon of cinnamon. Brush the mixture on the pie. Sprinkle sugar on top

5. Cover the edge of the pie with aluminum foil so as not to burn. Bake for 25 minutes and peel off the aluminum foil. Bake for another 35 to 45 minutes, or bake until the outer shell becomes golden with the pie swollen. Cooling before service

In my family, the two classic pies we enjoyed at Thanksgiving Day were pumpkins and apples. This is my favorite pumpkin pie, and now you also have my favorite Apple pie recipe. Let's come back later this week and go to see the perfect ice cream with apple pie. Tip: It is very tasty. The taste perfectly matches the apple. To make the dough, put the flour, sugar and salt in a food processor and pulse it several times until it mixes. Add cold butter and pulse the mixture until it resembles a coarse powder (about 10 pulses). Add 3 Tbsp. Ice water and pulse 2 or 3 times. The dough should be kept together when squeezing with your fingers, but please do not stick. If it is fragile, add more water, add 1 teaspoon each time, add 2 pulses after each addition. Turn the fabric over the work surface, divide it into two halves, then shape each half into a disk. Separate the tray in wrap and refrigerate for at least 2 hours or overnight

When the warm summer night crisped, I was dressed in apple pie. And it is not just apple pie, it must be my favorite apple pie - a big part of cinnamon and sugar sprinkled pie. Under the butter crust, a rich sour cream and high quality cinnamon are poured on a sweet apple. We prefer this pie butter shell, but please use your favorite pastry shell. If you use butter, please keep the dough cool so that there is firm butter in your fabric. When the dough becomes too hot, the butter melts and the bread gets wet. You bake the rapidly rising dish pie, so you need twice as much as 1 1/2 of normal double shell recipe. Also, to make this recipe a 9 inch deep pie is needed.