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| Pictured with crumble topping. |
I remember when I was itty-bitty Grandma let me peel the apples with her super cool apple peeler. It was one of those that clamps onto the side of a table or counter and it has a handle that you crank to spin the apple round and round. I am guessing that I got this job because it was a little tedious but loads of fun!
Probably the funniest part of the whole event for Grandma was me trying to eat the peel as fast as I could peel it. I remember Grandma laughing at me and asking me what I was doing... I am sure it was quite the sight! What can I say, I love tart apples and you couldn't let a good thing go to waste! She finally told me that we could save the peels until I was done peeling all the apples and then I could eat as many or as much of them as I wanted. In retrospect I must not have been as fast as I thought I was! LOL
Jen's Apple Pie
Ingredients:
2 lbs apples
Juice of 1 small lemon
6 Tbsp granulated sugar
1 1/2 Tbsp cornstarch
2 tsp ground cinnamon (I tend to use more)
Unbaked double-crust pastry for pie
Glaze:
1 Tbsp milk
1 Tbsp granulated sugar
Optional crumble topping:
cinnamon
granulated sugar
butter
Place baking sheet in oven and preheat to 425 degrees.
Quarter, core and peel apples.
Slice them, toss with lemon juice, then with the sugar, cinnamon and cornstarch.
Put the apples into the lined pan.
Distribute the slices, heaping them toward the center.
Brush rim of the pastry with a little milk.
Cover with the remaining piece of pastry.
Gently press the edge with thumb tips.
Cut off excess, holding the knife at a slight angle.
Flute the edge with your fingertips, then brush the top with milk and sprinkle with sugar.
Cut a 1/2 inch steam hole in the top crust.
Bake for 15 minutes at 425 degrees, then reduce heat to 350 degrees and bake for 30-35 minutes.
The pastry should be golden and the filling soft when pierced.
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