“Everyone needs a good apple pie recipe for the holidays!” says Jessie James Decker.
Country singer, who included this recipe in her new cookbook Just eatuses brown sugar in her apple mixture to create a caramel-like filling.
“The brown sugar mixes and melts with the butter, giving it a deep, rich caramel and apple flavor that pairs so well with a flaky pie crust,” says Jessie, who is expecting her fourth child with husband Eric Decker.
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If the dough feels warm or sticky after making the pie, place it in the refrigerator or freezer until it sets. The cooler the dough is when it goes into the oven, the flakier the crust will be, says Jessie.
And he suggests not worrying about the pie’s appearance: “The more rustic and homey, the better this pie is, I swear!”
Brown Sugar Apple Pie Jessie James Decker.
Fred Hardy II
Brown Sugar Apple Pie Jessie James Decker
1 (14.1 oz.) package. cooled pie crusts
5 large Honeycrisp apples, peeled, cored and sliced ½ inch. dense
1 tablespoon fresh lemon juice (from 1 lemon)
½ cup packed light brown sugar
2 tablespoons of cornstarch
1 tablespoon (about ¼ oz.) all-purpose flour
½ teaspoon ground cinnamon
⅛ teaspoon kosher salt
2 tablespoons (about 1 oz.) unsalted butter, cut into ⅛-in. slices
1 large egg, beaten
1 tablespoon whole milk
1. Preheat oven to 450° with rack in center position. Line a 9-inch pie pan with one baking crust. Cover and refrigerate both the prepared crust and the remaining crust until the apple filling is ready.
2. Pour lemon juice over the apple slices until they are evenly covered. Sprinkle the brown sugar, cornstarch, flour, cinnamon and salt over the apples and mix until combined. Pour the apple mixture into the prepared crust; spread the slices of butter evenly over the apples.
3. Place the second crust on top of the apple mixture, pressing the edges. Trim or tuck any excess underneath, then gather the edges to close. With a sharp knife, cut several slits in the center of the crust to allow the steam to escape.
4. Whisk egg and milk in a small bowl; brush the top crust lightly with eggs. Place the pie pan on a large rimmed baking sheet.
5. Bake in a heated oven for 10 minutes. Reduce oven temperature to 350°; bake until well browned and bubbling, about 50 minutes, covering crust with foil after 30 minutes if necessary to prevent excessive browning. Let cool completely at room temperature, at least 3 hours.
Serves: 8 Active time: 30 minutes Total time: 4 hours, 30 minutes
Categories: Trends
Source: HIS Education