Orchard Apple Pie

Orchard apple pie is pilled high with fresh apples from the tree and warm cinnamon.  My family had the opportunity to go pick fresh apples from my in-laws apple tree this fall.  The kids had so much fun climbing the 50 year old apple tree and finding the perfect apple to eat on the spot.  We picked about 2 bushels of apples and came home to make buckets of home made applesauce and apple pie.  Serve this apple pie warm with a cool scoop of vanilla ice cream.

Orchard Apple Pie:
Pre-heat Oven:  400 degrees
Serves:  8


3 pounds apples (Granny Smith, Jonagold, Empire, or Pink Landy),
peeled, cored and cut into 1/4" thick slices.
3 tables King Arthur's White Whole Wheat flour or all purpose flour
2 tablespoons fresh lemon juice
1/4 cup organic cane sugar or white sugar
1 teaspoon ground cinnamon
1/8 teaspoon salt
1 tablespoon butter, pieces
1 egg yolk
1 tablespoon heavy cream or whole milk
2 9" deep dish pie crust (like: Marie Callender's)
















1.  Blind bake one of the 9" pie crusts (blind baking:  cover the bottom crust with parchment paper and fill it with dry beans or you can fork the bottom of the crust with a fork several times).  Bake the crust at 400 degree for 10 minutes then remove the parchment liner and dry beans and bake the crust for another 8 minutes or until lightly browned.  Allow the crust to cool on a wire rack for 10 minutes.
















2.  In a large bowl, place the sliced apples, flour, lemon juice, cinnamon and sugar and mix together. Slide the apple mixture into a cooled pie crust.  Dot the top of the apples with the butter pieces.  Place the second pie crust evenly over the top of the apples and seal the sides of the crust together using your finger tips and squeezing the sides together.


















3.  Mix the egg yolk and cream together in a small bowl.  Brush the pie crust with the egg wash.  Cut 4 air wholes about 1 inch long into the top of the pie so the steam can escape.  Bake at 350 degrees for 40-50 minutes or until golden brown and bubbling.  Allow to cool on a wire rack for 10 minutes.