Esta es una exhibición prevé de cómo se va ver la receta de 'Apple Pie' imprimido.

Receta Apple Pie
by Lois B

I've often been troubled by the liquid in my apple pies running out as soon as the first slice is cut; the sugary juices just haven't been thick enough. I'm trying a new method, inspired by Grandma Ople on allrecipes. I've changed a few things, but this technique gives me a thicker, more syrupy juice that stays put. The brown sugar gives a hint of caramel. I'll keep making this again and again.

The decoration is inspired by Family Feedbag. Thanks to Baking Fix for sharing it. I can see this carrying over to other holidays. Instead of a tree trunk vent and colored leaves, it could become a sunflower, a burst of hears, or stars.

Ingredients

8 apples (I used half Granny Smith and half a crisp red apple)

double pie crust

Directions

Preheat the oven to 425

Peel, core, and slice the apples

Reserving a small amount for coloring, roll out half of the remaining pie dough and line the pie pan

Melt the butter in a saucepan over medium heat, stir in the flour, let it cook for a couple of minutes

Add the water, sugars, and cinnamon, simmer for 5 minutes, stirring occasionally

While the sugar mixture is cooking, carefully place the apple slices in the crust. I place them individually rather than just pouring them into the pan. I put them right next to each other, filling in empty space to minimize the shrinkage and air space at the top, as they cook

Pour the hot syrup over the apple slices, distributing it evenly over the pie

Add the top crust, and cut out the tree trunk. I started with a sharp knife, but switched to scissors

Work gel colors into reserved dough, roll out and cut with small leaf shaped cookie cutters. I used a sharp knife to add a stem to the center of the leaves.

Brush the back of the leaves with water and arrange on the top crust

Brush the crust and leaves with milk and sprinkle with sugar

Bake for 15 minutes and reduce the heat to 350, bake for another 35 - 45 minutes