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Apple Pie

Updated February 23, 2016
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Cookbook

Allergy-Free Desserts

Published by Houghton Mifflin Harcourt

This image courtesy of Joseph DeLeo

Given that apple pie is an American staple, this book didn’t feel complete without a recipe for one.

Serves8

Cooking Methodbaking, sauteeing

CostInexpensive

Moderate

Total Timeunder 4 hours

Make Ahead RecipeYes

Kid FriendlyYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursedessert

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, low cholesterol, peanut free, soy free, tree nut free, vegan, vegetarian

Mealdinner

Moodblue

Taste and Texturefruity, spiced, sweet

Type of Dishdessert, fruit, pie

Ingredients

  • ½ cup granulated sugar
  • 2 tablespoons cornstarch
  • 2 teaspoons ground cinnamon
  • ½ teaspoon salt
  • 6 Golden Delicious apples, peeled, cored, and cut into chunks (about 2 cups)
  • 2 recipes Single Pie Crust, chilled but not rolled out
  • 2 tablespoons superfine sugar

Instructions

Preheat the oven to 400°F.

In a large bowl, stir together the granulated sugar, cornstarch, cinnamon, and salt. Add the apples and toss to coat. In a large saute pan, cook the apple mixture over medium heat, stirring frequently, for 5 to 8 minutes, or until the apples have released their juices and the juices have begun to thicken.

While the apples are cooking, roll out each crust separately between 2 sheets of parchment paper until it is large enough to leave a 1-inch overhang on the pie plate. Remove the parchment paper from one crust and press the crust into the pie plate. Pour the cooked apple mixture into the prepared pie plate. Remove the parchment paper from the second crust and drape the crust over the pie. Crimp the edges of the pie crusts together, then cut several vents in the top crust. Mist the top crust with just a tiny amount of water and sprinkle the top with the superfine sugar.

Bake the pie for 40 minutes, or until the crust is golden and the apple mixture is bubbly; if the edges of the pie begin to brown too quickly, cover them with foil for the remainder of the baking time. Let the pie cool completely in the pan on a cooling rack before cutting it.

Store the pie, covered and refrigerated, for up to 3 days. This pie also freezes very well after it has been baked and completely cooled. Just wrap it tightly with plastic wrap, then freeze for up to 3 months. Easily defrost this pie by removing it from the freezer and letting it sit at room temperature for 3 hours.

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