You will need:
Place the apples in a large mixing bowl and set aside.
In a separate bowl, stir together the flour, 1/3 cup of the sugar, jelly, juice, cinnamon, nutmeg, and salt. Sprinkle over the apples, tossing gently to coat. Let stand 30 minutes, gently tossing every 10 minutes. Meanwhile, preheat the oven to 425°F. Place one pie pastry in the bottom of a 9-inch pie plate. Gently press the dough into place.
Spoon the apples into the pastry, pressing tightly and mounding in the center. Pour any juices over the apples and sprinkle with the remaining sugar. Dot the top with the butter.
Place the remaining pie pastry over the top of the apples. Fold the edges under, sealing to the bottom crust and crimp as desired. Brush the top of the pie and edges with the beaten egg. Cut 5 slits in the top for steam to escape.
Place the pie on a jellyroll pan and bake 15 minutes. Lower the oven temperature to 350°F and bake 35 minutes. Cover loosely with aluminum foil to prevent excessive browning. Bake 30 minutes longer. Cool on a wire rack 2 hours before serving.
Yield: 8 servings
Pair with Rocco Bianco from Corey Ippolito Winery
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