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Celebrate the Fall Season with this recipe from young chef Jonathan Joseph! When Jonathan went apple picking a few weeks ago, he decided to bake an apple pie. He shares the recipe here.
Jonathan Joseph is 7 years old and lives in Littleton with his parents, Jyothis Ureth, Romie Antony and one year old baby brother Liam. Jonathan loves to play soccer, guitar and baking with his mom.
Ingredients:
Ingredients:
Crust
1 box (14.1 oz) refrigerated Pillsbury Pie Crust (2 Count), softened as directed on box
Filling
5 cups thinly sliced, peeled apples (6 medium)
½ cup sugar
½ cup butter
2 tablespoons all-purpose flour
¼ teaspoon ground cinnamon
¼ teaspoon salt
¼ teaspoon ground nutmeg
2 tablespoon lemon juice
Preparation
Preparation
Heat oven to 425°F.
Place 1 pie crust in a non greased 9-inch glass pie plate. Press firmly against side and bottom.
In large bowl, gently mix filling ingredients; spoon into crust-lined pie plate.
Top with the second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal. Cut slits or shapes in several places in top crust.
Bake 40 to 45 minutes or until apples are tender and the crust is golden brown.
Cool on a cooling rack at least 2 hours before serving.
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