Ingredients with Measurements:
- 1 9-inch pie crust
- 6 cups thinly sliced apples
- 1/2 cup elecampane root, chopped
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, cut into small pieces
- 1 tablespoon lemon juice
- 1 egg, beaten
- 1 tablespoon coarse sugar
Special equipment needed:
- Pie dish
- Rolling pin
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F (190°C).
2. Roll out the pie crust and place it in the pie dish. Trim the edges and set aside.
3. In a large bowl, combine the sliced apples, elecampane root, granulated sugar, flour, cinnamon, nutmeg, salt, and lemon juice. Mix well.
4. Pour the apple mixture into the prepared pie crust. Dot the top with small pieces of butter.
5. Roll out the remaining pie crust and cut it into strips. Arrange the strips in a lattice pattern over the top of the pie.
6. Brush the beaten egg over the lattice crust and sprinkle with coarse sugar.
7. Bake the pie for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
8. Remove from the oven and let cool for at least 30 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 45-50 minutes
Temperature:
375°F (190°C)
Serving size:
8 servings
Nutritional information:
Calories: 320
Fat: 12g
Saturated Fat: 6g
Cholesterol: 50mg
Sodium: 170mg
Carbohydrates: 52g
Fiber: 4g
Sugar: 34g
Protein: 3g
Substitutions for ingredients:
- If elecampane root is not available, you can substitute it with 1/2 cup of chopped fresh ginger.
- You can use a store-bought pie crust instead of making your own.
Variations:
- Add 1/2 cup of chopped walnuts or pecans to the filling for added crunch.
- Use a mix of different apple varieties for a more complex flavor.
- Substitute the cinnamon and nutmeg with 1 teaspoon of apple pie spice.
Tips and tricks:
- To prevent the crust from getting too brown, cover the edges with foil for the first 30 minutes of baking.
- If the filling is too runny, add an extra tablespoon of flour.
- Let the pie cool completely before slicing to ensure that the filling sets properly.
Storage instructions:
- Store the pie in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the pie, place it in a preheated 350°F (175°C) oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the pie warm with a scoop of vanilla ice cream.
- Dust the top of the pie with powdered sugar before serving.
Garnishes:
- Sprinkle chopped elecampane root or cinnamon on top of the pie for added flavor.
Pairings:
- Serve the pie with a hot cup of coffee or tea.
Suggested side dishes:
- Whipped cream
- Caramel sauce
- Fresh berries
Troubleshooting advice:
- If the crust is too dry, brush it with a little bit of milk or cream before baking.
- If the filling is too thick, add a splash of apple juice or water to thin it out.
Food safety advice:
- Make sure to wash the elecampane root thoroughly before using it in the recipe.
- Store the pie in the refrigerator to prevent bacterial growth.
Food history:
- Elecampane root has been used for medicinal purposes for centuries and is believed to have anti-inflammatory and digestive benefits.
Flavor profiles:
- The elecampane root adds a slightly bitter and earthy flavor to the sweet and tart apples in this pie.
Serving suggestions:
- Serve the pie warm with a dollop of whipped cream or a drizzle of caramel sauce.
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