Quick apple pie from Stefano Faita
Prep Time
Cooking Mode
125 mL (½ cup) cup brown sugar
60 mL (¼ cup) cup all purpose flour
1 pincée salt
15 mL (1 c. soupe) Tbsp lemon juice
3 medium-sized McIntosh or Lobo apples, peeled, cored, and sliced
225 g (½ lb.) lb. store-bought pastry dough
15 mL (1 c. soupe) Tbsp butter, cut into pieces
1 egg, lightly beaten
125 mL (½ cup) cup brown sugar
60 mL (¼ cup) cup all purpose flour
1 pincée salt
15 mL (1 c. soupe) Tbsp lemon juice
3 medium-sized McIntosh or Lobo apples, peeled, cored, and sliced
225 g (½ lb.) lb. store-bought pastry dough
15 mL (1 c. soupe) Tbsp butter, cut into pieces
1 egg, lightly beaten
Directions
1Whisk together the brown sugar, flour, salt, and lemon juice in a large bowl. Add apple slices and stir well to coat. Set aside .
2On a lightly floured surface, use a rolling pin to roll out pastry dough into a large, ½-cm (¼-in.) thick circle.
3Use a large spatula to lift the dough and carefully place it onto a parchment-lined baking sheet.
4Place the reserved apple mixture on top of the pastry.
5Gently turn up the edge of the crust so it covers 5-8 cm (2-3 in.) of the apple mixture, for a rustic look or in a pie plate.
6Top the pie with pieces of butter.
7Brush pie crust with beaten egg.
8Bake in a 230 °C (450 °F) oven for 10 minutes and then reduce heat to 190 °C (375 °F) and bake 20 to 30 more minutes, or until filling starts to bubble and the crust becomes golden brown (keep an eye on the crust and cover the edges with foil wrap if they start to brown too quickly).
9Serve pie hot with a scoop of ice cream.
Disclaimer
We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Personal Note
Personal Note