Out of the Oven: Easy As Apple Pie

October 2, 2015

Is there anything more irresistible than a homemade treat, piping hot and fresh from the oven? This month, we’re celebrating the most appetizing of journeys—that is, from oven to table—with delightful desserts and delectable dinners sure to gather your crowd and set their mouths watering. First up? The classic comforter that’s synonymous with simplicity.

(serves 8)

2 9-inch pie crust rounds (store-bought or from your favorite recipe)
½ cup sugar
¼ teaspoon sea salt
1 teaspoon fresh ground cinnamon
½ teaspoon fresh ground nutmeg
1 teaspoon fresh ground cardamom
1 ½ tablespoons flour
6-8 large, firm baking apples
2 tablespoons salted butter
2 tablespoons honey
1 egg white
1 tablespoon water

Preheat oven to 425 degrees. Line a 9-inch pie plate with one of the pastry dough rounds, using a cup to press dough into the edges of the pie plate. Mix the sugar, salt, cinnamon, nutmeg, cardamom and flour in a large bowl. Peel, core and slice apples then toss in the sugar mixture, coating the apples well. Pile coated apples into the dough-lined pan, dot with butter and drizzle with honey. Roll out a 9-inch top crust and drape it over the pie. Crimp edges with fingers and cut vents in the top using a sharp knife. Mix egg white and water together and apply with pastry brush to the top crust for a golden finish. Place pie in oven and bake at 425 degrees for 10 minutes, then lower the heat to 350 degrees and bake 30-40 minutes more or until the apples are tender and the crust is golden brown.

More bon appetits, right this way.