With plenty of apple trees around and too many sour apples on those trees...apple pies are in order. This came together very quickly with some store bought pie dough. The apple pie filling has been adapted from Bill Neal's Biscuits Spoonbread and Sweet Potato Pie cookbook. Youn and Nathan, thank you for sending along this cookbook.
Before getting started, read the directions on the store bought pie dough. Grease a 9" pie plate and set aside.
6 cups thinly sliced, peeled apples (about 6 large or 8 small-medium apples)
1 cup sugar
1/4 cup all purpose flour
1 t cinnamon
1/4 t freshly grated nutmeg
2 t brandy (I subbed in rum, and the time before that, amaretto)
3/4 tsp rosewater (I subbed in a fig vinegar)
I omitted the following, but you can include if you like:
2 T butter
1 T milk
Preheat oven to 425 F
1. Place the thinly sliced apples in a bowl. Sift 3/4 sugar, salt, flour and spices over the fruit and mix them to combine.
2. Stir in brandy and rosewater.
3. Roll out the pie dough and fit it into the pie pan.
4. Place fruit on top. Shave butter over the fruit if you are using the extra butter. If you are making a double-crusted pie, fit it onto the bottom crust by moistening the edges of the pie dough and crimping together to make a seal. Slash the top decoratively to let out steam.
5. If using an egg wash, beat the egg with the milk and brush on the dough.
6. Sprinkle with the remaining sugar (should be about 1/4 cup).
7. Bake at 425 F for 10 minutes. Reduce the heat to 350 F, and continue to bake for 40 minutes.
8. The pie is done when golden-brown on top and the fruit is bubbling inside.