GRANNY SMITH APPLE PIE RECIPE PUFF PASTRY RECIPES

Steps:

• Preheat oven to 425°; line a 9-inch pie plate with 1 rolled-out crust.
• Put the apples in a large bowl, add the lemon juice, and toss to coat.
• Separately, combine the sugar, flour, cinnamon, and nutmeg, mix thoroughly, then add to the apples.
• Gently stir until the apples are thoroughly coated, then spoon the mixture evenly into the crust.
• Dot the top with the butter.
• Brush the rim of the crust with water, cover with the second rolled-out crust, seal and flute or crimp the edges, and cut a few steam vents in the top.
• Make the glaze-mix the warm milk with the sugar.
• Brush the glaze over the top crust.
• Bake for 15 minutes, then lower the oven temperature to 350° and bake another 30-40 minutes, until the crust is golden brown and the fruit is tender.
• Check the pie about halfway through the baking time, and place pie crust shield over pie crust edges (if getting too brown).
• Cool on a wire rack for 1-2 hours before slicing.
• Serve at room temperature or slightly warm.

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Peel, core, and halve apples. Cut into 1/2-inch slices, then slice into 1/2-inch cubes. Combine sugar, butter, cinnamon, nutmeg, and salt together in a large bowl; add apples and toss to coat evenly. Add flour and toss again to distribute.
• Pour apple mixture into 1 pie crust. Roll out 2nd pie crust, top pie, and pinch crust edges together.
• Place pie on baking sheet and bake in the preheated oven until golden brown, about 45 minutes.