I have a massive bag of apples right now, as you know from my visit to Smolak Farms. There are so many options of what to make from applesauce to apple bread, apple crisp to apple pie. If I go the apple pie route, how cool is it that Crisco is hosting a Crisco® Pie Hotline!
If my apple pie baking skills are far from superb (which they very well may be considering the only pie I have made is turkey pot pie), it is good to know there is someone out there to give me some advice. Live pie experts can be reached Monday through Friday (9:00 a.m. to 7:00 p.m. EST) by calling 1-877-FOR-PIE-TIPS (1-877-367-7438). Over the holidays, from November 12 to the 21st and December 12 to the 22nd, 2012 they are even offering extended hours (8:00 a.m. to 8:00 p.m. EST) and (8:00 a.m. to 7:00 p.m. EST). More information can be found at Crisco.com. They have even shared a pie recipe with us. Check it out below:
A Touch of Orange Apple Pie
Prep Time: 25 min
Cook Time: 45 min
Yield: 8 servings
Double Crust Classic Crisco Pie Crust
3/4 cup sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon grated orange peel
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
7 cups peeled and sliced Granny Smith apples, about 2 pounds or 7 medium
2 tablespoons butter
PREPARE recipe for double crust pie, using a 9-inch pie plate. Roll out dough for bottom crust and place in pie plate according to recipe directions.
HEAT oven to 400º F.
COMBINE sugar, cornstarch, cinnamon, orange peel, salt and nutmeg in small bowl. Place apples in unbaked pie crust. Sprinkle sugar mixture over apples. Dot with butter. Moisten pastry edge with water.
ROLL out dough for top crust, place onto filled pie and finish edges according to recipe directions. Cut slits in top crust or prick with fork to vent steam.
BAKE 35 minutes. Remove pie from oven. Brush with milk. Sprinkle with sugar. Cover edge of pie with foil, if necessary, to prevent over browning. Bake 10 minutes or until filling in center is bubbly and crust is golden brown.