With the hours ticking until Thanksgiving dinner, some of us may be on the run, looking for something to whip up to bring over to fill out the table.
If your relatives’ dessert table is in need of a little extra filling up, we popped into Suffolk County Culinary College in downtown Riverhead and got a quick how-to from baking instructor Richard Amster on bringing an apple pie to dinner this holiday season.
Got any tips of your own? Add them into the comments.
Two prepared frozen pie shells
4 Granny Smith apples 3/4 cup sugar
Two tablespoons All purpose bread flour plus
Instant tapioca 1 TB plus
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
Pinch ground allspice
Pinch salt1 tablespoon butter cut in small dice
1 egg beaten
PREHEAT oven 375 degrees
Roll pie dough to fit 9 inch pan
Peel, core, quarter apples, slice into 1/8 to 1/4 inch slices
Combine all filling ingredients except butter in pie pan
Dot surface with butter
Cover with top crust, seal and crimp edges decoratively
Brush with egg wash and cut 3 to 4 slits in top
Bake 375 degrees for approximately 30 minutes or until juices bubble and top is brown.