Who doesn’t like Apple pie with vanilla ice cream? Even better, Peach Cobbler (pie)? I learned to make both of these at The Culinary Institute of Charleston. This is a great recipe. I couldn’t believe how well it turned out the very first time we made it in class. I know you will be pleased as well.
Pie dough 2 twelve oz discs, chilled
5 oz granulated sugar
0.5 oz Tapioca starch
1 oz cornstarch
2 grams of salt
1 gram ground nutmeg
1 gram ground cinnamon
.5 oz fresh lemon juice
1 oz butter, melted
24 oz Apples or peaches, peeled, cored, sliced 1/8 thick
Egg wash (1 egg, tbs water, slightly beaten) as needed.
1) Roll both discs of dough into 1/8” thick circles. Line the bottom of a pie pan with one crust. Chill both crusts.
2) Combine the sugar, tapioca starch, cornstarch, salt, nutmeg, cinnamon, lemon juice, and melted butter and toss with the sliced fruit.
3) Fill the chilled, unbaked pie shell with the fruit mixture.
4) Egg wash the edge of pie shell. Top with a second rolled piece of pie dough(or lattice).
5) Crimp the edge to seal. Vent if not making a lattice top.
6) Egg wash the top crust or lattice.
7) Bake pie on a paper lined sheet pan at 375°F (non-convection) until the filling is bubbly and the crust is golden approximately 45 minutes.
8) Serve warm or cool to room temperature.
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