Скачать или смотреть Semi-Homemade Fresh Picked Fuji Apple Pie: Quick & Easy! Picking garden apples, Fall holiday baking.

Hey there! Welcome back! We're baking a fresh-picked Fuji Apple pie! Its
semi-homemade so its quick and easy, and so delicious for your festive
holiday occasions!
Please let us know if you made this and what you thought of the recipe.
Here it is below.
Happy Fall Ya'll! :)

~TWL

Semi Homemade Apple Pie
(This will make an 11 inch pie)

For the Apple Pie Filling:
· 6-8 Large apples. In the video I used my homegrown Fuji apples. You
can also use Granny Smith or McIntosh as long as they are not mushy
(about 2-4 pounds total). Peeled and thinly sliced.
· 1 Tbsp cinnamon
. 1/4 Tsp nutmeg
. 1 Tsp vanilla
· 4 Tbsp unsalted butter
· 3 Tbsp cornstarch · 1-2 cups water
· ¼ to ½ cup of granulated sugar (This will depend on the type of apples
you use. Some are sweeter than others.)
· 1 egg, for egg wash
· Pilsbury or other pre-made crust (There should be two rolls, 1 each,
for the top and bottom crust.)

Directions:
· Make sure follow directions on the pre-made crust. Some will suggest
for you to leave it out of the refrigerator for 20-30 min. before use.

· Peel, core, and slice apples into bite sized pieces and place them in a
large bowl.

· Melt 3 Tbsp of butter in a large pan that can accommodate all the
apple slices. Once butter is melted, add apples and 1 cup of water and
saute for 5 minutes on medium heat while stirring.

· Add cinnamon, vanilla and nutmeg and mix thoroughly while sauteing
apples, 3 mins.

· Now add sugar. If you don’t like your pie too sweet, add sugar slowly
and taste the filling to make sure it is to your liking. (This recipe
will also work with stevia or erythritol.)

· Once apples have cooked for 8-10 mins on medium heat. Add ¼ to ½ cup
of cold water to cornstarch in a separate bowl and stir with a small
whisk or fork until cornstarch has dissolved. Then add to pie filling
mixture. Be sure to stir filling so that the corn starch is thoroughly
mixed. Feel free to add more water if it is too thick. Once it is to
your desired consistency, turn off the heat and set aside.

· Make sure to butter your pie pan with about one tablespoon of butter.
Then roll out first section of pre-made crust. Be sure to press down on
the crust to make sure it is flat against all areas of the pan. Use a
fork to poke random holes in the crust to allow steam/moisture to
escape.

· Whisp the egg to make an egg wash. You can add 1 tbsp of water to to
thin out if you wish. Then brush egg wash around the edge of the pan to
help seal the edges when the second crust is placed on top.

· Now add pie filling into the pan and cover with the second sheet of
pre-made crust. Some pre-made crusts are fairly large. Feel free to fold
the excess crust under or trim off. Once that is done, crimp the edges
with a fork or do as I did in the video. Before placing the pie in the
oven, make sure to poke several slits into the top crust to allow for
steam to leave. Brush the top of the pie crust with an egg wash.

· I suggest placing a baking sheet with foil or parchment paper under
the pie dish so that it doesn’t make a mess in your oven. Bake at 400
degrees F in the center of the oven for 20 minutes. Reduce the heat to
375 and continue baking for another 40 minutes. You will start seeing
the juices bubble up and out of the sides of the pie. Be sure to watch
the pie, if it looks like it is browning too fast on the top crust,
reduce the heat to 350 F. I suggest resting the pie for at least 1-2
hours before serving. For the neatest slice, refrigerate overnight
before cutting.

Enjoy!






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