Wednesday, April 22, 2009


This is from “Barefoot Contessa Family Style” for the most part.

4 lbs. apples, peeled, cored, sliced (she called for Granny Smiths, but they have a very short season in CA – in the fall – and there are so many other tart varieties, like Pink Lady’s to chose from)
zest of one lemon
zest of one orange
2 tablespoons freshly squeezed lemon juice
1 tablespoon freshly squeezed orange juice
(Throw the remainder into your Limeade!)
½ cup sugar (I went a little light on this)
¼ cup white whole wheat flour
1 teaspoon salt
¾ teaspoon cinnamon
½ teaspoon nutmeg
1/8 teaspoon allspice
Egg beaten with 1 tablespoon water for egg wash

Preheat oven to 400 degrees.

Combine apple in a bowl (soon after slicing!) with zests, juices, sugar, flour, salt, and spices.

Roll out half the pie dough and drape over pie pan, with extra extending over rim. Fill pie with apple mixture. Top with second crust and crimp together. Have your child make lovely designs with the extra crust to put on top. Brush whole crust with egg wash, sprinkle with sugar and cut a few slits in top crust.

Bake pie on a foil covered or very old sheet pan for 60 – 75 minutes, until crust is browner than it started and apple juices are bubbling. Serve warm with vanilla ice cream, of course. If you don’t have ice cream on hand, invite over some friends who do and share!

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