I made an apple pie loosely based on a couple of other recipes, so I cannot blame them -- I take all discredit. I'm not sure where I went wrong, so I wanted to post the recipe in case someone has any suggestions. The problem was sourness, way too sour! The kind of sour that made you scrunch up your face!
- 3 1/2 pounds of a mix of Granny Smith, Honeycrisp, Braeburn and Golden Delicious, apples, peeled, quartered, and cored
- 1 lemon, zested
- 2 tablespoons freshly squeezed lemon juice
- 1/2 cup sugar, plus 1 teaspoon to sprinkle on top
- 1/4 cup all-purpose flour
- 1 teaspoon kosher salt
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/8 teaspoon ground allspice
- 2 nine inch pie doughs (homemade or the Pillsbury redi-made pie crusts)
- 1 egg beaten with 1 tablespoon water, for egg wash
- Preheat the oven to 400F
- Slice the apples into about 1/2 inch wedges
- Toss with 1/2 cup of sugar
- Let sit in a colander over a bowl for about an hour. This will render several tablespoons of apple juice. Take the liquid and reduce to about 2 tablespoons in a saucepan.
- Combine the apples, zest, lemon juice, flour, cinnamon, nutmeg, and allspice.
- Take one of the pie crusts and place in the bottom of a pie pan. I used a glass Pyrex pie pan.
- Place the apples in the bottom crust
- Pour the rendered and concentrated apple juice over the top
- Cover with the second crust, tucking the edge under the edge of the lower crust and crimp
- Brush the egg wash over the top of the pie
- Sprinkle with 1 tsp of sugar
- Cut 4 slits across the top for venting
- Place on a half-sheet pan
- Cook for 1 to 1 1/4 hours at 400 until the crust is nicely golden brown and the filling is bubbling
- After about 20-30 minutes check the edge of the crust, you may need to cover them with aluminum foil to prevent over-browning.
- Let cool for 1 1/2 to 2 hours before slicing.
Any advice? I am planning to toss this recipe away and looking for a new one. This one was very disappointing, very!