Classic Apple Pie

Fall is fast approaching and a few varieties of apples are starting to show up at the farner’s market here. WHen I lived in the Midwestern portion of the United States, we had our own apple tree that was a big producer. Of course, being a person who doesn’t like to waste anything I had to learn how to use it up.

After making 40 cups of apple sauce, I learned how to make a classic apple pie in order to mix it up. Apple pie is such a perfect combination of flavors for the fall. The warmth of the cinnamon mixes with fresh tartness of lemon and apple all enveloped in a buttery crust. Mmmmmmm….

As with any pie, the main force you are up against is water. The main culprit is the liquid from the juices of whatever fruit is added. Excess liquid will make the bottom crust of your pie soggy and all in all your pie will not set up. With this pie, I use three techniques to help combat excess liquid. First off, I use flour as a thickener with this apple pie, instead of cornstarch or tapioca. The cooking time and temperature, cooks out the flour, binding everything perfectly. I also use a combination of brown sugar and white sugar, the brown sugar is used for it’s hints of molasses, but it is a wetter sugar, so the white sugar helps to balances out the liquid within the pie. Last of all, I let the pie rest fully cooked for atleast 1 hour after I bring it out of the oven.

Enjoy everyone!

Classic Apple Pie 

Classic Apple Pie
Classic Apple Pie

2 Pie Doughs

7 cups apples, skinned and chopped into ½ inch cubes (I used a mixture of granny smith and gala)

½ cup white sugar

½ cup brown sugar

2 tsp cinnamon

scant bit of nutmeg

1/8 tsp salt

1 tbsp fresh lemon

1 stick butter, melted

3 tbsp flour

Preheat the oven to 375 degrees. Roll out one  dough into a greased pie plate. (Dough will hang over edges.)

In a large bowl, combine apples and lemon juice. Mix in the sugars, cinnamon, nutmeg, salt and flour. Pile mixture high in doughed pie plate. Pour melted butter evenly over apple mixture.

Roll out remaining dough. Drape over apple mixture. Make about five slits in top dough so that air can escape. Roll the two doughs together and crinkle the edges.

Cook covered with aluminum foil for first 30 minutes. Uncover and cook for another 30 minutes. When pie comes out of the oven sprinkle with a cinnamon sugar mixture and let cool completely before cutting.

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15 thoughts on “Classic Apple Pie

  1. Apples …. Love them … prefer oven baked with loads of goodies in the hole … with good custard or ice cream. Pies aren’t really my thing, but I like everything in this one – will do it like a crumble instead. There is loads of fruit and berries this year over here. A friend of mine has a fantastic crumble topping recipe … will use that for this.

  2. You’re so much better than me! Two pie shells? Too much work. Whenever I make a pie, they’re always “dutch” with a crumble top. That’s about as much pie effort as I want to exert. But still tastes good :)

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