Posted in Favorite Recipes

Double Crust Apple or Peach Pie

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.

Ingredients:

Pie dough 2 twelve oz discs, chilled
5 oz granulated sugar
0.5 oz Tapioca starch
1 oz cornstarch
2 grams 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.

Directions:

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.

Advertisements

Author:

Was a music major. Spent 20 years in the Navy Band Program. Lived in in Florida 10 years. Have been in SC for 6 years.

One thought on “Double Crust Apple or Peach Pie

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s