Apple Pie
Combine brown sugar, white sugar and salt.
In a large mixing bowl, stir together ¼ cup (44 grams) brown sugar, ½ cup (108 grams) white sugar, and ½ teaspoon (2 grams) salt.
Slice apples.
Skin and slice medium-sized Granny Smith apples into the mixing bowl.
For a lean pie, use 4 apples (4 ½ cups)(1072 mL)(464 grams).
For a thick pie, use 5 apples (5 ½ cups)(1340 mL)(582 grams).
Using 6 apples may cause the pie to overflow in the oven.
For reference: each sliced apple is about 1 ⅛ cup (268 mL)(116 grams).
Mix apples, and extract the juice.
Stir the sugar and salt mixture into the apples. Mix thoroughly.
Cover and let sit in refrigerator overnight.
This will allow the sugar to draw out any excess juice from the apples.
If you want to speed up the process, warm the slices in a fully covered saucepan, stirring occasionally, for about 10 minutes.
Strain the apple juice into a measuring cup to find out how much you have.
Measure juice and corn starch.
For every ¼ cup of juice, add ½ tablespoon of corn starch, maximum.
Use the corn starch calculator for pie filling, based on the amount of juice that you measured.
Pour the juice and the corn starch into a wide skillet.
Stir the mixture to fully dissolve the corn starch, before putting the heat on high.
Be very careful, as the hot mixture will be dangerous. Do not get it on your skin, clothes or shoes.
As vapor starts to form over the pan, turn the heat down to medium.
When half of the mixture is turning to jelly, turn off the heat, and keep stirring.
Keep stirring vigorously, until the mixture forms a jelly, then immediately remove from heat.
Overheating will create a hard candy that will make an unappealing pie.
Pour the juice jelly back into the sliced apples, in a heat tolerant bowl, and stir thoroughly.
Roll out two rounds of short crust dough.
Put one round in a pie tin.
Pour in the apple and jelly mixture.
Place the other round of short crust dough on top.
Cut the excess dough, with scissors or with a paring knife, to allow one inch of overhang from the pie tin.
Use your fingers to roll the dough into a crust shape. Squeeze it together so that it will not allow any juice to cook out while baking.
In another bowl, whip up one egg with a spoonful of milk.
Paint the egg wash onto the pie crust. This will bake to a golden color.
Sprinkle sugar all over the pie by tapping a spoonful of sugar with your finger.
Take a small knife, and cut 8 incisions of two inches each in the top crust. This will allow steam to escape.
Remove an oven rack, and place it in a heat-tolerant work space, such as the stovetop.
Preheat the oven to 400 F.
Place four pieces of aluminum foil in an open-square shape on the oven rack.
Place the pie so that it is holding down the middle parts of the foil.
Curl up the outer edges of the foil to cover the edge of the pie dough. This tent protects the crust from burning.
Set a timer for 50 minutes and another for 30 minutes, and write down your start time.
Slide the rack and tented pie into the oven.
Bake for 30 minutes with the tent.
After 30 minutes, use oven mits to carefully remove the rack and pie, and place it in your workspace.
Close the oven door to keep the heat in.
Carefully remove the aluminum foil pieces by lifting the pie tin with your oven mit.
Place the rack and pie back in the oven to bake for the remaining 20 minutes.
When the pie is baked to your desired color, remove it. Golden is good. Brown is going a little too far.
Let the pie cool for a couple of hours.
In a large mixing bowl, stir together ¼ cup (44 grams) brown sugar, ½ cup (108 grams) white sugar, and ½ teaspoon (2 grams) salt.
Slice apples.
Skin and slice medium-sized Granny Smith apples into the mixing bowl.
For a lean pie, use 4 apples (4 ½ cups)(1072 mL)(464 grams).
For a thick pie, use 5 apples (5 ½ cups)(1340 mL)(582 grams).
Using 6 apples may cause the pie to overflow in the oven.
For reference: each sliced apple is about 1 ⅛ cup (268 mL)(116 grams).
Mix apples, and extract the juice.
Stir the sugar and salt mixture into the apples. Mix thoroughly.
Cover and let sit in refrigerator overnight.
This will allow the sugar to draw out any excess juice from the apples.
If you want to speed up the process, warm the slices in a fully covered saucepan, stirring occasionally, for about 10 minutes.
Strain the apple juice into a measuring cup to find out how much you have.
Measure juice and corn starch.
For every ¼ cup of juice, add ½ tablespoon of corn starch, maximum.
Use the corn starch calculator for pie filling, based on the amount of juice that you measured.
Pour the juice and the corn starch into a wide skillet.
Stir the mixture to fully dissolve the corn starch, before putting the heat on high.
Be very careful, as the hot mixture will be dangerous. Do not get it on your skin, clothes or shoes.
As vapor starts to form over the pan, turn the heat down to medium.
When half of the mixture is turning to jelly, turn off the heat, and keep stirring.
Keep stirring vigorously, until the mixture forms a jelly, then immediately remove from heat.
Overheating will create a hard candy that will make an unappealing pie.
Pour the juice jelly back into the sliced apples, in a heat tolerant bowl, and stir thoroughly.
Roll out two rounds of short crust dough.
Put one round in a pie tin.
Pour in the apple and jelly mixture.
Place the other round of short crust dough on top.
Cut the excess dough, with scissors or with a paring knife, to allow one inch of overhang from the pie tin.
Use your fingers to roll the dough into a crust shape. Squeeze it together so that it will not allow any juice to cook out while baking.
In another bowl, whip up one egg with a spoonful of milk.
Paint the egg wash onto the pie crust. This will bake to a golden color.
Sprinkle sugar all over the pie by tapping a spoonful of sugar with your finger.
Take a small knife, and cut 8 incisions of two inches each in the top crust. This will allow steam to escape.
Remove an oven rack, and place it in a heat-tolerant work space, such as the stovetop.
Preheat the oven to 400 F.
Place four pieces of aluminum foil in an open-square shape on the oven rack.
Place the pie so that it is holding down the middle parts of the foil.
Curl up the outer edges of the foil to cover the edge of the pie dough. This tent protects the crust from burning.
Set a timer for 50 minutes and another for 30 minutes, and write down your start time.
Slide the rack and tented pie into the oven.
Bake for 30 minutes with the tent.
After 30 minutes, use oven mits to carefully remove the rack and pie, and place it in your workspace.
Close the oven door to keep the heat in.
Carefully remove the aluminum foil pieces by lifting the pie tin with your oven mit.
Place the rack and pie back in the oven to bake for the remaining 20 minutes.
When the pie is baked to your desired color, remove it. Golden is good. Brown is going a little too far.
Let the pie cool for a couple of hours.