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RECIPE: Good ol' apple pie
Above is my bubbling, spice-laced junior effort at baking pie, my all-time favorite dessert.
RECIPE: Good ol' apple pie
Above is my bubbling, spice-laced junior effort at baking pie, my all-time favorite dessert. In the summer I made a meh sour cherry pie you read about here, followed by a pretty great peach pie you didn't. This week, I tackled apple, the falliest of fall treats, and while I haven’t tasted it yet (it’s for a party tonight) it looks and smells damn good.
I’m still using store-bought crust (shhh!), a shortcut I figure I’ll graduate from someday but not today. For the fruit: six large, sturdy Stayman-Winesaps, which stand up well to baking and possess a good balance of sugar and acid. Grab at the Three Springs farmstand at Headhouse Square. All the apple pie recipes I looked at called for a variety of fillings enhancers, everything from apple jelly to grains of paradise, so I just wound up making my own: cinnamon, allspice, cloves, nutmeg and vanilla bean, whisked into whole-wheat flour (for nuttiness) and white and brown sugars.
One last note before the recipe: Latticing a pie crust looks complicated. This slideshow from Bon Appetit's "Prep School" series makes it not so much.
Apple Pie
Go Get This:
2 9-inch pie rolled crusts
6 large Stayman-Winesap apples, peeled and cut in twelfths
1 lemon, halved
1/4 cup whole wheat flour
1/2 cup brown sugar
1/2 cup white sugar
1 tbsp. ground cinnamon
1 tsp. ground allspice
1 tsp. ground cloves
1 tsp. ground nutmeg
1 vanilla bean, scraped
1 tbsp butter, melted
Pinch salt
Now Do This:
Preheat the oven to 425. Fill a large bowl with ice water and add the lemon halves. Peel and cut the apples, adding them to the lemon water to keep from oxidizing as you prep.
Unroll one of the pie crusts and drape over a pie dish, pressing in around the edges. Brush the bottom crust with butter and reserve.
Using a fine-mesh strainer, sift the flour, sugars, dry spices and salt together into a bowl. Whisk to combine. Then drain the apples and remove lemon. Add the sifted dry ingredients to the fruit. Add the vanilla and toss lightly with fingers to coat. Pile the apples into the pie dish, mounding at the center to form a peak.
Unroll the second pie dough onto a cutting board, and using a pizza wheel or paring knife, slice it into inch-thick strips. Follow the lattice slideshow linked above to top the pie.
Bake at 425 for 15 minutes. Reduce heat to 350 and bake an additional hour and 15 minutes, covering the top of the pie with foil for the last half-hour. (This is longer than most recipes will tell you to bake pie, but I find the extra time helps the crust on the bottom set up without the added step of blind-baking.) Allow to cool to room temperature before serving, which will make it easier to slice. Heat up individual slices in a warm oven or microwave. Top with fresh, cinnamon-scented whipped cream.
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