3 lb of Red Delicious Apples: First, the Apple Pie
Red delicious apples can only be appreciated in a tasty dessert. Red delicious apples may be red but they are not delicious. The only time I buy them is when they are on sale and I want a baked apple dessert. With a 3 lb bag, I can make a pie and a brown betty.
The first recipe, apple crumble pie, comes from the BH&G New cookbook. The lemon gives the apple the perfect tartness and the apples remain solid, not turning to mush when sliced into half moons.
APPLE CRUMBLE PIE
Oven 375 degrees
Thinly slice 6 cups of peeled apples.
Sprinkle apple slices with 3TBSP of lemon juice.
1/2 cup of sugar
2 TBSP all purpose flour
1/2 TSP grated lemon peel
dry peel is what I usually use, but fresh will add to the tartness even more.
Toss the apples with the sugar mixture.
Immediately add sugar coated apples to a frozen pie crust. Regular depth is fine if you gently press the mixture into the pan.
For the topping combine
1/2 cup sugar
1/2 cup all purpose flour
1/2 TSP cinnamon
1/4 TSP ginger
1/8 TSP mace, a must for the best flavor.
Wisk well mixing all the spices into the flour.
Add 1/4 cup cold butter, divided well into 1/2 TBSP size.
Add butter to the topping mix.
Stir to coat the butter
Then using a pastry blender, incorporate the butter. You will be left with a grainy crumble when complete.
Top the pie with the crumble topping.
Line the edges of the pan with AL foil to keep the crust from burning. Done properly, the crust will end up glazed and beautiful.
Bake for 30 minutes at 375 with the foil in place. Then bake another 30 minutes with the foil removed.
Allow to cool before serving.