As American as Apple Pie

It’s high season for pies, people.

My sister asked me for an apple pie recipe. For the first time in a long time, I won’t be seeing her on Thanksgiving. So here’s the recipe I’ve been using for the past few years. With my own adaptations, it garnered me the best apple pie (traditional) at the Easton Farmers’ Market this year. And here I am, just giving it away. There’s the love.

A few works about apples and pie crusts. You don’t have to be afraid of pie crust. Honestly. Making it is not that hard and it’s way better than the prefab stuff you buy from major corporations. I know these are convenience products but they just don’t taste as good, and Thanksgiving is all about the food.  Use your favorite single-crust pie dough recipe. I use one from the Williams-Sonoma cook book The Essentials of Baking, which my mom bought for me years ago because she fell in love with it at the store and decided that I needed to have it. Or you can follow the instructions on how to make a double-crusted pie from the awesome Joy the Baker and do this up the old-school way, without the crumb topping.

People always ask what the best apples for baking are. Some will argue for one versus another. I generally will use whatever is crisp and sweet-tart.  You want to steer away from apples that are too soft when you bite into them. McIntosh, for example, is good for applesauce because it breaks down quickly, but that’s precisely why you wouldn’t opt to put them in a pie. I’ve made this recipe with Honeycrisps (which are out of season now) along with Fuji, Gala, Pink Ladies, Cameo, Mutsu and all kinds of other awesome apples from Beechwood Orchards. For Thanksgiving, I’m using a combination of Fuji and Cameo. You can also swap out about a cup’s worth of apples, like I did (as shown in photo), with a cup of cranberries. If you do that, you might want to add another Tbsp. of flour to compensate for the juicy explosion of cranberries.

First, preheat your oven to 425 Fahrenheit.

Ingredients

  • 1/3 cup sugar
  • 2 Tbsp. all-purpose flour
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/8 tsp. salt
  • 7 cups thinly sliced (peeled and cored, naturally) tart apple (about 7 medium)

Topping

  • 6 Tbsp. all-purpose flour
  • 3 Tbsp. brown sugar (either light or dark)
  • 3 Tbsp. butter

After your pie crust has chilled, roll it out to about 12 inches on a pastry board. I like to liberally flour the top of the dough before I roll it, and then put floured parchment on top and place the roller over the parchment so I can easily invert the crust to a pie plate and then peel the parchment off. Carefully press the pie dough into the 9-inch pie plate you’ve chosen. Don’t worry if it tears; you can push it back together. Pie crust is pretty forgiving. Sprinkle a little bit of flour on the bottom and prick the bottom several times with a fork so that it does not puff up in the oven.

1. Combine sugar, spices, flour and salt in a small bowl. Sprinkle over apples in a medium sized bowl and toss well to coat.

2. Spoon filling to pie pan. You want to make sure there’s more in the middle than the sides.

TOPPING

Combine flour and brown sugar in a medium sized bowl. Cut in butter with pastry blender or a fork until it resembles a crumbly mix. Sprinkle evenly over apple mixture.

Bake at 425 for 10 minutes. Drop temperature own to 350 and bake for 40 minute more or until bubbly and the crumb topping is lightly browned. Remove to cool completely before serving.

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carrie

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11 2011

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  1. Sis #
    1

    Thank you sis!! I love you :)



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