First, prepare the pie crusts. Since you will need a top crust and a bottom crust, double the recipe for crusts explained in Kabocha Pie. Roll out 1/2 of the dough (2-3 mm thick) for the bottom crust, and place it in a pie pan that has been lightly coated with butter, then a light sprinkling of flour to keep the crust from sticking. Put this in the fridge while you prepare the filling.
It's a little hard to be precise with the measurements for the filling, as much depends on the size and flavor of the apples. So take this recipe more as a general guideline than an exact science.
Put in a large bowl:
1-2 T freshly squeezed lemon juice
1 t finely grated lemon peel
3 big apples, cored and cut into approximately 6mm slices (about 6 cups) It is not necessary to peel them. I usually don't, as you can see from the photo above.
Toss the apples in the lemon juice to coat them. This will help them to retain their light color.
Then sift in:
1 pinch salt
4-6 T cornstarch
4-6 T sugar
½ t cinnamon
(¼ t nutmeg)
Toss the apples to coat them with the dry mixture.
Roll out the remaining pie crust dough for the top crust.
Remove the pan from the fridge and add the apples. Put on the top crust and crimp the edges. Put a few small slices in the crust to allow air to escape while cooking. If you want, brush the top of the pie with a very little bit of milk. This makes the crust a bit more golden. (I don't usually do this.)
Preheat oven to 220ºC (430ºF). Bake the pie on a baking tray on a low shelf of the oven for 15 minutes and then turn down the oven to 180ºC (350ºF). Bake for about 45 minutes or until top is golden and a toothpick inserted through one of the slice holes goes through the apples easily.
|Pie ready to be baked.|