Apple Pie

APPLE PIE

8 Granny Smith Apples, peeled

½ cup of sugar

2 tsp. cinnamon, nutmeg and ginger (each)

2 cinnamon sticks

¼ cup of orange juice/cider vinegar

In a large bowl, place peeled apples, spices, juice, vinegar sugar and cinnamon sticks.  Mix thoroughly and allow the fruit to macerate for two to three hours.

Preheat oven to 350F

Prepare the pie:

2 pre-made pie crusts

Flour (if necessary)

1 rolling pin

Butter

Heavy cream

Seasonal Sprinkles

Roll out the first piece of dough roughly ½ inch wider than the pie plate you are using.  Fold in half and place in pie plate.  Mold the crust into the sides of the pan…you want the pie crust to be flush against the edges of the pie plate. 

Cover the first piece of dough with the apple mixture and pour the juice in the bowl over everything.  Dot liberally with butter. 

Roll out the second piece of dough to match the first piece.  Seal the edges and roll over to create a nice edge.  Pour heavy cream into your hand and rub your hands together, lathering the cream over the top crust.  Add sprinkles.

Bake for one hour.