Nanette’s Fresh Apple Pie, featured on pages 32-33 in The Thomas Kinkade Cookbook, A Journey of Culinary Memories, is a delight and a Thanksgiving must. I promised to give you the recipe of her apple pie filling and here it is:Fresh Apple Pie
Ingredients:
¾ cup sugar
¼ cup all-purpose flour
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
1/8 teaspoon kosher salt
6 cups thinly sliced, peeled and cored tart apples (6-8 apples)
2 tablespoon butter, divided into pats
1 batch Standard Pie (from yesterday’s recipe for Nanette’s amazing pie crust)
¼ cup all-purpose flour
½ teaspoon ground nutmeg
½ teaspoon ground cinnamon
1/8 teaspoon kosher salt
6 cups thinly sliced, peeled and cored tart apples (6-8 apples)
2 tablespoon butter, divided into pats
1 batch Standard Pie (from yesterday’s recipe for Nanette’s amazing pie crust)
Serves 10
1.) Heat oven to 425 degrees
1.) Heat oven to 425 degrees
2.) In a bowl, mix together sugar, flour, nutmeg, cinnamon and salt. Add apples and mix thoroughly.
3.) Pour into a 9-inch, crust-lined pie pan and dot with butter. Cover with second crust, seal and flute edges and cut ½-inch slits in the top for steam to escape. Cover outer edge of pie with a 3-inch wide strip of aluminum foil. Bake pie, removing foil for last 15 minutes of cooking, until crust is brown and juice begins to bubble through slits in crust, 40 to 50 minutes.
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