Weekly Recipe: Hannah’s November Apple Pie

Written by: Hannah Yacob

November 30, 2023

After mixing wet and dry, split crust into two pieces. Cover in plastic wrap and place in fridge until tomorrow.

After cutting up and coating apples, roll out base crust.

Apple Pie

2 9″ pie crusts (see recipe below)

7 Granny Smith apples (peel and core, slice into ½ inch slices)

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½ cup white sugar

½ cup dark brown sugar

2 tablespoons all-purpose flour

Generous amount of cinnamon

Dash of nutmeg

1 tablespoon lemon juice

Zest of half a lemon

Mix all ingredients in a bowl, and coat apples thoroughly.

The excess liquid does not go into the pie dish

On top of the pie before going into the oven, cut in vents

Egg wash (beat 1 large egg)

Sanding sugar

Bake at 400°F for 25 minutes with pie shield (made of aluminum around edges of crust) remove and lower temperature to 375°F and bake 30-35 minutes more.

Pie Crust (make the day before, store in fridge)

2 ½ cups all-purpose flour

1 cup cold unsalted butter, cut into thin squares

1 teaspoon salt

1 teaspoon sugar

Separate bowl, add slowly to dry/butter mixture

½ cup cold water, add one ice cube

2 teaspoons vinegar

Tips:

Have fun with the crust/lattice

Eat with vanilla ice cream

Can make a homemade caramel sauce for an extra addition

Inspired by Little Spoon Farm

littlespoonfarm.com

About the Contributor

Hannah Yacob, Staff Writer

This is Hannah's second year on the Cannon and Patriot Press staff. She is also in Yearbook. She enjoys baking, spending time with her friends, and listening to music. She has one dog named Onyx and 3 younger siblings. She works at an ice cream and coffee shop in Dublin. She plans to continue writing in college.