I make this pie every fall. I found the recipe about 10 years ago, when I was in search of the perfect apple pie recipe. I had just made my first apple pie using a friend’s moms recipe. Then I made 12 more, tweaking the recipe each time. True story. I get like that sometimes. Last winter it was hummus. A few summers ago, cupcakes. Once I found this recipe, I was done searching. And it’s the once I use every fall, because it has the perfect blend of spice that makes you feel warm and gooey inside. It does, however, call for WAY too many apples, which I forget every year. So that picture below. Mentally cross one apple out of it. If you want a flat topped pie, make it 2 and a half. ( Let’s see if I remember this next year now that I’ve blogged about it. I’m betting not). For apples, I use Granny Smiths and Braeburns, but any tart, crisp apple will work. Avoid soft apples, like Gala and Macintosh, and whatever you do, don’t use red delicious (which look so pretty but taste like mush).
I also use a different pie crust. People tend to be very loyal to their pie crust, like their religion or sports team. So I just included the recipe for the filling. But if you haven’t found your perfect crust yet, I added a link to mine. Hint: it contains vodka. Intriguing, right?
ingredients for filling:
adapted from epicurious
- 2 – 3 pounds apples, about 5
- 1/2 c.+ 1 tsp. sugar
- 1/2 c. packed brown sugar
- 1/4 c. flour
- 1 tbl. lemon juice
- 1 tsp.cinnamon
- 1/2 tsp. nutmeg
- 1/4 tsp. mace
- 1/4 tsp. ground cloves
- 1/4 tsp. allspice
- 1 egg yolk + 1 tbl. water
ingredients for ice cream:
- 1 quart vanilla ice cream
- 1 + 1/2 tsp. cinnamon
First, make your ice cream so it can set while your pie is baking. This is a trick I learned working in a restaurant a long time ago. You can make your own ice cream, of course, and cheers to you if you do. I cheat. Let your ice cream soften in the fridge for about 1/2 hour. Put it in the bowl of a an electric mixer and add the cinnamon. Mix on medium speed until cinnamon is well combined. Pack this back in your ice cream container and freeze! (This trick works great for all kinds of flavors. I make peppermint with crushed candy canes and peppermint extract every Christmastime).
Make your pie crust. I always use Cook’s Illustrated foolproof pie crust, which you can get here. But use whatever pie crust you like, as long as it for a double crust. Roll out your bottom crust and gently fit it into your pie pan. Roll out the top crust and put on a cutting board or baking sheet topped with parchment paper and well dusted with flour. Cover both loosely with plastic wrap and put both in the fridge to chill while you make your filling. Preheat your oven to 400°.
Combine your spices in a small bowl and set aside. Peel, core and cut apples into 1/4-1/2″ slices.
Place in a large bowl and toss with spice mix, 1 c. of the white sugar, brown sugar, lemon juice and flour.
Put apple mixture into your pie pan and cover with your top crust. Trim ends, folding top of crust under the bottom and close your edges. Slice vents in the top of your pie. Note: I also forgot that I reduce the amount of water called for in the pie crust recipe. So it was sticky and hard to work with. (the link has the proper amounts). So my crust is not perfect or beautiful, and it wouldn’t hold the finger crimps. Let’s call it rustic instead.
Whisk your egg yolk and water together in a small bowl. Use a pastry brush to lightly coat the top of your pie crust. Sprinkle with the remaining tsp. of sugar for sparkle. Cover the edges of your pie with aluminum foil so they won’t burn and bake in the oven for 1 hour. Take off aluminum foil and bake another 10 minutes until your pie is deep golden brown and bubbling. Place on a wire rack to cool, at least 2 hours.
Yum!!!!! Looks delish!