Grand Central Bakery - Artisan Baking - Cafe Cuisine - Bread Pastries Sandwiches Soups - Portland OR - Seattle WA

Apple Pie Recipe:

Nobody likes to say goodbye to summer and all the amazing berries and stone fruit, but bidding farewell to summer means saying hello to apple pie. Pick an apple that tastes great to you and use our U-bake pre-rolled all butter pie dough and you can't go wrong.

Makes one 9 or 10-inch pie

1 package Grand Central U-Bake Pie Crusts, defrosted
4 -5 medium sized apples
1/2 cup granulated white sugar
1 teaspoon cinnamon
1 tablespoon freshly squeezed lemon juice

Preheat the oven to 375° F.

Prepare filling
Peel and slice apples and toss with sugar, cinnamon, and lemon juice. Now taste your filling, if you prefer a sweeter pie add another 1/8 to 1/4 cup of sugar.

Form pie
Lightly dust work surface with flour. Separate pie crusts and limber them up with a few quick passes with the rolling pin. Fold one disk in half to transfer it to the pie pan. Place the fold in the center of the pan and pull the dough across to cover the other side without stretching it. Ease it in pressing gently against the sides and into the edges. Pour in filling.

Top off your pie by slipping you hands under the crust and lifting crust to the center over the filling. Trim the edges, if necessary, to match up with the bottom crust, or about 1/2-inch past the edge of the pan. Tuck the overhang of the top crust under the bottom crust border and press down around the top to seal it. Crimp or flute the border using your fingers or a fork. Use a paring knife to cut about 4-5 steam vents into the top crust, to control the steam pressure created by the bubbling filling underneath. This will prevent the edges of the pie from bursting open and spilling filling from the crust.

At this point you can bake immediately, chill, or freeze. If you chill or freeze your pie prior to baking, the pie will hold its shape during the baking process.

Bake
Bake for 25 minutes at 375 ° F before turning oven down to 350° F for an additional 25-35 until crust is golden brown and filling is bubbling.