Pinova apples are a medium-large variety, averaging 12 to 10 centimeters in diameter, and have around to conical appearance with flat, broad shoulders and a narrow base. The skin is thin, smooth, and taut, with prominent, light yellow lenticels. The fruit also showcases a yellow-green base hue, almost entirely covered in dark red and orange blush and striping. The white flesh is fine-grained, aqueous, and semi-firm under the surface with a crisp consistency. The flesh also contains a central core filled with tiny black-brown seeds. Pinova apples have a sweet, fruity, and subtly floral aroma. When ripe, the apples should feel heavy for their size and have balanced sugar and acidity levels, creating a sweet-tart flavor with a light, astringent aftertaste. A distinct trait of Pinova apples is their slightly tropical taste. Pinova apples have nuances of pineapple, honey, melon, and banana.
Classic Apple Pie
2 1/2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 cup butter (2 sticks)
6-8 tablespoons cold water
8 Apples peeled and sliced
1 tablespoon lemon juice
1/2 cup brown sugar
2 tablespoons all-purpose flour
1 teaspoon cinnamon ground
- Add the dough's ingredients gradually until all mixed together. Then put the dough in the fridge.
- While the pie crust is resting in the fridge, prepare the filling by tossing the sliced apples with lemon juice, brown sugar, cinnamon, and flour. And set aside.
- Remove the dough from the refrigerator and sit at room temperature for up to 10 minutes. This is required to soften the dough a bit to roll it out.
- Preheat oven to 375 F degrees.
- Place the pie dough lightly into a pie plate after rolling it.
- Add apple mixture (filling).
- Cover it with a second layer of the dough.
- Trim the excess dough, if needed. Brush generously with beaten egg. Gently place on top of the filling and make vents using a sharp knife, or cut into long strips to make a lattice.
- Bake for about an hour or until the crust is golden and brown and juices are bubbling.