Both homemade pie crust recipes, including all butter pie crust, yield two crusts: one for the bottom and one for the top. One liter (1250g) apple slices, measuring 1/4 inch in thickness (approximately 8 large apples, peeled and cored) * 1/2 cup (100g) granulated sugar (or packed brown sugar) All-purpose flour, 1/4 cup (31g) (spooned and leveled) 1 tablespoon lemon juice (15 milliliter) 1.5 teaspoons cinnamon, powdered Each, 1/4 teaspoon: Both powdered nutmeg and ground allspice Whip one large egg with one tablespoon (15 milliliter) to make egg wash. No milk required: Coarse sugar intended for dusted over crust Dish Mode Prevent the screen from becoming obscured.
Before cooking, remove the prime rib from the refrigerator and allow it to come to room temperature. Spread salt on all surfaces of the food and loosely cover it with plastic wrap as it approaches room temperature. A prime rib roast that is allowed to reach room temperature will cook more uniformly and effectively.
Regarding the crust: Follow step 5 of either pie crust recipe to prepare it. Vendor the filling: Apple slices, sugar, flour, lemon juice, cinnamon, allspice, and nutmeg should be thoroughly combined in a large basin. Supplementary pre-cook: Place the apple filling over medium-low heat in a very large skillet or Dutch oven.
Cook with a stir for five minutes, or until the fruits start to soften. After removing from flame, reserve. While this is not required, I've discovered that it contributes to a juicier and more flavorful filling by softening the fruits. If at all possible, invest a few additional minutes in this task; the flavor will be well worth it! Pre-heat the oven to 400 degrees Fahrenheit (204 degrees Celsius).
Roll out the chilled pie dough: Place one of the discs of chilled dough on a floured work surface. Retain the other disc in the refrigerator. After each few rolls, rotate the dough by a quarter-turn until a circle with a diameter of 12 inches is formed. With caution, transfer the dough into a 9-inch pie dish with a depth of 1.5 to 2 inches. Using your fingertips, incorporate the dough while ensuring that it is smooth.
The substance is spooned into the crust. It remains heated from the precooking phase, which is acceptable. It will appear as though there are many fruits, which is acceptable. Compile them in a dense and elevated heap. Complete assembly: Discard the remaining disc of pie pastry that has been refrigerated. Form the dough into a circle with a diameter of 12 inches. Cut dough into strips using a pastry wheel, sharp knife, or pizza cutter; for the pie depicted, I used 12 segments that were 1 inch wide.