Chef Jean-Luc tries his paws at a fresh baked apple pie featuring paw picked apples from a weekend orchard excursion.

Ingredients:

6 to 7 Cups Sliced Tart Apples (Granny Smith, Gala, Honeycrisp, Jonagold)

2 Tbsp. Fresh Ginger

1 Small Lemon

1/2 Cup White Sugar

1/2 Cup Brown Sugar

3 Tbsp. Flour

1 Tsp Nutmeg

1 Tsp Cinnamon

1 Tbsp. Salted Butter

2 Pie Crusts (Frozen works great or use your favorite recipe)

1 Egg White

Begin by thawing both crusts, invert one over wax paper. Preheat the oven to 375F, with a baking sheet or baking stone on center rack.

Peel and thinly slice apples into a medium bowl.

Grate fresh ginger – be careful not to scrape your paws!

Combine all the dry ingredients and ginger.



Coat apples with lemon juice then mix with dry ingredients.

Spoon filling into your crust.

Remove pan from inverted crust, dust with flour and gently roll flat. Skip the knife slits and get creative with your vents!

Gently place top crust onto filled pie. Crimp the edges with your paws and trim excess.

Beat egg whites and brush crust liberally. Sprinkle with white sugar.

Place pie on preheated stone or baking sheet. Bake for 30 minutes, then reduce heat to 350F and cover crust edges with foil. Continue baking for 20-30 minutes.

It should look like this! Let cool for 15 minutes before serving.

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