This Swedish apple pie recipe was not inspired by a visit to Sweden. Bake 40 to 50 minutes or until crust is brown and juice begins to bubble by slits in crust. For further crunch and shine, brush the top crust with milk (or an egg white overwhelmed with 1 tablespoon of water), and sprinkle with coarse sugar. Combine sugar, flour, cinnamon, nutmeg and salt in massive bowl. I elevated the spice a bit of & used a crumb topping, and I baked it fairly a bit longer than the recipe stated – till I may see the juices effervescent via the topping.
The two-crust basic contains a do-it-yourself pastry dough that we swear by, but there may be also something to be stated for a streusel topping , a lattice crust , or a boozy twist in the apple pie filling. Retailer any leftover pie, frivolously lined, at room temperature for a number of days. Line the underside of a 9-inch pie pan with one of many discs of dough, and trim it so it lays about 1/2 inch past the edge of the pan.
When ready to bake, unwrap the pie and brush it with egg and sprinkle with sugar. Brush the surface of the dough with egg and then sprinkle with sugar. The crust was easy for a novice and I’ve obtained rave critiques on the pie. Baking a pie from scratch takes just a little persistence, but watching your friends and family benefit from the outcomes makes it all worthwhile.
To make the crust: In a medium bowl, whisk collectively the flour and salt. Add the apples, and cook dinner, stirring, till the sugar dissolves and the combination begins to simmer, about 2 minutes. Return the juices to the skillet, and simmer over medium heat until thickened and flippantly caramelized, about 10 minutes. Strain the apples in a colander over a medium bowl to catch all of the juice.
Place a rack within the lower third of the oven and preheat the oven to 375 levels F. Minimize slits or shapes in several places in high crust. Fold into fourths and minimize slits so steam can escape. Transfer it to the ready pan, and trim the perimeters so that they overlap the rim of the pan by an inch all the way around. Cover edge of crust with 2- to 3-inch vast strips of foil after first 15 to 20 minutes of baking to stop extreme browning.