About This Recipe

1.1

Adjust oven rack to lower middle position and place a heavy rimmed baking sheet on it. Preheat the oven to 425°F. Place apple slices in a large bowl or pot. Pour boiling water or cider directly over top. Cover and set aside at room temperature for ten minutes. Drain apples well and let sit in a colander in the sink, tossing occasionally until completely dry, about 10 minutes. Transfer to a large bowl and add 10 tablespoons sugar, cinnamon, salt, and cornstarch, and toss until apples are evenly coated. Set mixture aside.

2.2

Roll one disk of pie dough into a circle roughly 12-inches in diameter. Transfer to a 9-inch pie plate. Add filling. Roll remaining disk of pie dough into a circle roughly 12-inches in diameter. Transfer to top of pie. Using a pair of kitchen shears, trim the edges of both pie crusts until they overhang the edge of the pie plate by 1/2 an inch all the way around. Fold edges of both pie crusts down together, tucking them in between the bottom crust and the pie plate and working your way all the way around the pie plate until everything is well tucked. Use the forefinger on your left hand and the thumb and forefinger on your right hand to crimp the edges. Cut 5 slits in the top with a sharp knife for ventilation.

3.3

Use a pastry brush to brush an even coat of lightly beaten egg white all over the top surface of the pie. Sprinkle evenly with a tablespoon of sugar. Transfer pie to sheet tray in the oven and bake until light golden brown, about 20 minutes. Reduce heat to 375°F and continue baking until deep golden brown, about 25 minutes longer. Remove from oven and allow to cool at room temperature for at least 2 hours before serving.

關於本食譜

1.1

調整爐架，以降低中間位置，並放置了沉重的黑框烤盤上。烤箱預熱至425°F。將蘋果切片在一個大碗裡或盆栽。直接倒在頂部沸水或蘋果酒。覆蓋並預留在室溫下十分鐘。蘋果排水良好，讓坐在在漏勺中沉淪，偶爾折騰，直到完全乾燥後，約10分鐘。轉移到一個大碗裡，加入10湯匙白糖，桂皮，鹽，和玉米澱粉，折騰，直到蘋果被均勻地塗上。拋開混合物。

1. 2.                       2

卷1磁盤餡餅麵團的成圈大約12英寸的直徑。轉移到一個9英寸的餡餅盤。添加填充。滾餅麵團剩餘的磁盤成一個圈大約12英寸的直徑。轉移到餡餅的頂部。使用一對廚房剪刀，修剪兩個餡餅皮的邊緣，直到他們伸出的餡餅盤的邊緣1/2英寸一路走去。折疊兩種餡餅皮的邊緣了一起，底部地殼和餡餅盤之間他們掖​​好被角，並在自己的方式工作的方式解決所有的餡餅盤，直到一切都很好捲起。用你的右手放在你的左手食指和拇指和食指捲曲的邊緣。切5開衩的頂端用鋒利的刀通風。

1. 3.                       3

用軟毛刷來刷一層均勻打散蛋清遍布餡餅的頂面。均勻地撒上糖一大匙。轉讓餡餅頁紙盒在烤箱中烤，直到淺金黃色，約20分鐘。減少熱到375°F，繼續烘烤，直到深金黃色，約25分鐘的時間。從烤箱中取出，並允許在室溫下食用前先冷卻至少2個小時。