I wanted to have turkey this week for lunch... which meant, I had to cook a turkey.. some might say "big deal" .. well it wasn't suppose to be but since the turkey BREAST I THOUGHT I had in the freezer ended up being an WHOLE turkey.. my entire Sunday was shot to hell.. since I knew I would stuck in the kitchen most of the time. .. UGH.. better make the most of it. So out with potatoes, and corn, peas, cranberry sauce, 'stuffing' - you name it! ALL FOR THE LOVE of WANTING SOME DAM TURKEY!!!.. so while I was in there getting all my goodies out - it dawned on my that I had made pies, the end of the apple season when we went pickin.. I certainly felt that after all this work I deserved something like an apple pie... LOL...
Fast forward.... I got the apple pie out to bake up (since it wasn't baked before frozen -- are you suppose to do this? -- and had it tantalizing me baking while we finished our main turkey meal.
HOURS later, when we all could eat again, we had pie.. it was yummy good... the teens put some ice cream on the top - the other half put his cheddar cheese and ice cream (gag gag gag.. though I never tried it)... I return to get a picture of it.. for bragging rights, since it was just a beaut.. and this is what I found...
I used a recipe from Paula Deen... I know ... right.. its the reason that I might have to repackage this and claim its something with sardines... so the teens dont eat it!.
APPLE FILLING BY PAULA
Ingredients
- 3/4 cup light brown sugar
- 1/4 cup all-purpose flour
- 3/4 teaspoon ground cinnamon, plus more for sprinkling
- Freshly ground nutmeg, to taste
- 7 medium apples, peeled, cored and thinly sliced
- 1 lemon, zested and juiced
Paula's Perfect Pie Crust, recipe as follows
- 3 tablespoons butter, diced
- Egg wash, for brushing
- Sugar, for sprinkling
Preheat oven to 450 degrees F.
Mix together the brown sugar, flour, cinnamon, and nutmeg in a small bowl. In another bowl, sprinkle apples with the juice of 1 lemon and toss. Stir in the sugar mixture to evenly coat the apples.
Set aside.
Roll out chilled dough into 2 circles and use 1 round to line a 9-inch pie pan. Chill the other round.
Mound the apple and sugar mixture into the pie pan lined with dough. Dot with the cubed butter.
Using a pastry cutter, cut an even number of strips from the remaining rolled out dough. Transfer every other strip to the pie top and weave in the lattice by folding every other strip back onto itself and laying another strip perpendicularly. Fold the strips back across and repeat until completed.
Brush the top of the pie with egg wash and sprinkle with cinnamon and sugar. Trim the overhanging dough and crimp edges.
Bake pie for 45 minutes. Let rest 20 minutes before slicing
Mix together the brown sugar, flour, cinnamon, and nutmeg in a small bowl. In another bowl, sprinkle apples with the juice of 1 lemon and toss. Stir in the sugar mixture to evenly coat the apples.
Set aside.
Roll out chilled dough into 2 circles and use 1 round to line a 9-inch pie pan. Chill the other round.
Mound the apple and sugar mixture into the pie pan lined with dough. Dot with the cubed butter.
Using a pastry cutter, cut an even number of strips from the remaining rolled out dough. Transfer every other strip to the pie top and weave in the lattice by folding every other strip back onto itself and laying another strip perpendicularly. Fold the strips back across and repeat until completed.
Brush the top of the pie with egg wash and sprinkle with cinnamon and sugar. Trim the overhanging dough and crimp edges.
Bake pie for 45 minutes. Let rest 20 minutes before slicing
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