Classic apple pie
And just like that, it’s the last recipe for Trois Fois par Jour’s week-long 5-year celebration. I’ve come up with a Snow-White apple pie recipe because I don’t want to wait for fall to start baking some apples. They are just as delicious in the spring. : ) This pie can be enjoyed either cold or warm…with ice cream or whip cream.
Celebration accessories: Buk & Nola
- Prep time30 mins
- Cook time45 - 50 mins
- Timeout10 mins
- FreezingFreezes well
- 1 egg, whisked
- 1 pie crust, homemade or store-bought
- 10 cups of apples, pears, peaches & prunes, quartered
- 1 lemon’s juice
- 1 cup of brown sugar
- ¼ cup of cornstarch
- 1 teaspoon of ground ginger
- ½ teaspoon of ground cardamom
- Preheat the oven to 375°F and place the rack at the center of it.
- Mix all the toppings ingredients together in a large bowl, then pour into a large 8” pie plate.
- Baste the pie plate with the whisked egg then cover the fruits with the crust.
- Make a small hole in the middle of the pie then top with a few flowers and leafs made with the extra dough. Baste with dough with the beaten egg.
- Bake in the oven for 45 to 50 minutes, then let cool completely for 10 minutes before serving.
Tips & tricks
The dough will stick to the plate by basting the sides with a whisked egg.
Keeps for 2 days at room temperature, or for 5 days in the fridge.