Dave’s Basic Apple Pie

Description
Featured for the Fourth! by Chef David Nelson
 * Contributed by SF&SC Y-Group

Ingredients

 * 5 or 6 large Granny Smith apples, peeled, cored and sliced
 * ½ lemon, zested and juiced
 * 1 cup sugar
 * ⅓ cup flour
 * 1 tbsp arrowroot or cornstarch
 * 1 pinch of salt
 * 1 tsp allspice
 * 3 tbsp butter
 * 2 prepared pie crusts, or your favorite recipe

Directions

 * 1) Preheat your oven to 350°F.
 * 2) Put the apple slices in a large bowl and add the zest and the lemon juice.
 * 3) Toss to coat the apples.
 * 4) In a separate bowl, combine the sugar, flour, arrowroot, salt and allspice and mix thoroughly.
 * 5) Add the sugar mixture to the apples and stir gently to coat.
 * 6) Place the bottom crust into a 10-inch pie pan and top with apple mixture.
 * 7) Dot the top of the apples with pea size pieces of the butter.
 * 8) Top with second crust and crimp edges.
 * 9) Make 4 small slices in the crust for steam to escape.
 * 10) Wrap the edge of the pie with a piece of tin foil that just covers the crimped crust.
 * 11) Place the pie on a cookie sheet.
 * 12) I line mine with foil for easy clean up.
 * 13) Bake for 45 minutes.
 * 14) Remove foil and return to oven for about 30 minutes.
 * 15) Juices will run out of the pie usually.
 * 16) I wait until they show signs of thickening.
 * 17) Place on a wire cooling rack for an hour or so before slicing.