Stove Top Apple Pie

Featured in the November 2014 Issue of ‘In the Loop’

Step 1: Pie Crust

For the crust, you may use a store-bought pie crust, make your own or purchase one from a local bakery. (I like Paris Bakery in Monterey, CA)

Directions:

1. Preheat oven to 450℉.

2. In a 9 inch pan, pre-bake bottom of pie crust 11-13 minutes.

3. Set aside and cool.

Step 2: Stove Top Apple Pie Filling

Ingredients:

1. 12 medium-size Granny Smith apples, peeled, cored and cut into ¼” slices*

2. 2 tablespoons Butter

3. ¼ cup Sugar

4. 1 teaspoon Vanilla extract

5. 2 teaspoons Ground cinnamon

6. ½ teaspoon Ground nutmeg

7. Dash of salt

8. 1 egg (For egg wash)

*Squeeze fresh lemon juice onto apples and toss to prevent browning. Add a bit of sugar to apples if they are too tart.

Directions:

1. In a large nonstick skillet, melt butter on medium heat.

2. Add all ingredients aside from the egg into skillet.

3. Stir and cook mixture until soft, approximately 15-20 minutes.

4. Fill baked pie crust with apple mixture.

5. Cover top with unbaked pie crust, making 6 vent slits on top.

6. Prepare egg wash (Combine 1 egg with a few drops water or milk and whisk).

7. Brush over top of pie with egg wash using a pastry brush.

8. Sprinkle generously with turbinado sugar.

9. Lower oven temperature to 425℉.

10. Place pie on cookie sheet to prevent dripping and bake 18-25 minutes or until top is golden-brown.

*Optional: Add ¼ cup raisins when cooking apples.

*Apple pie filling can be placed in Ziploc bag and frozen, defrost before baking.