Apple Pie
Prep Time
Cooking Mode
7 Tart apples, peeled and cored
1 tasse cup White sugar
1 ½ c. thé tsp Ground cinnamon
2 c. soupe tbsp All-purpose flour
½ c. thé tsp Ground nutmeg
to taste Salt to taste
2 Unbaked pie shells
1 cuillère soupe tbsp Butter
7 Tart apples, peeled and cored
1 tasse cup White sugar
1 ½ c. thé tsp Ground cinnamon
2 c. soupe tbsp All-purpose flour
½ c. thé tsp Ground nutmeg
to taste Salt to taste
2 Unbaked pie shells
1 cuillère soupe tbsp Butter
Directions
1Preheat oven to 400 degrees F on bake
2Cut the apples into ¼ inch slices
3In a mixing bowl, combine sugar, cinnamon, flour, nutmeg and salt and mix thoroughly.
4Pour the spice mix over the apples and stir until the apples are coated.
5Line one crust in a 9inch deep dish pie pan and place the apples in the pie crust.
6Dot the apple filling evenly with butter and fit the top crust over the apples
7Press the crust down gently and cut 3 or 4 slits in the top crust to allow steam to escape while the pie bakes
8Bake in the oven for 50 minutes or until the crust is golden brown. Check after the first 30 minutes of baking – if the crust is already brown, reduce the heat to 350 degrees F.
9Our Certified Beer Sommelier recommends enjoying this recipe with a hoppy and bitter beer such as Brasseur de Montréal Yorktown.
10Pouring directions: Make sure you pour the Brasseur de Montréal Yorktown in a clean beer glass with at least 1.5” of foam.
11To best explore the pairing; cleanse your palate with the Brasseur de Montréal Yorktown, taste the dish, then repeat with another taste of Brasseur de Montréal Yorktown. See how the dynamics of the pairing change after each bite due to the complexity of taste, texture and flavour.
Disclaimer
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Personal Note
Personal Note