What better pie to make in the fall than a classic apple pie? I finally gathered enough courage to try making my own pie crust, and decided to make apple pie with it. Red loves eating raw apples, and me… maybe sometimes, but not all the time. I prefer Honey Crisp type, and I can eat that every day. Now… apple pie is a completely different story. This is probably my all-time favorite pie, with maybe sour cherry as a close second. The recipe calls for McIntosh apples and Granny Smith, although the book talks about Courtland as the ideal kind for apples. I wasn’t able to find any Courtland at our local store, so there you go-I ended up using McIntosh and Granny Smith.
Since this was my first time ever making pie, I made a couple of rookie mistakes. First, I sliced the apples too thin… way too thin, maybe 1/8-inch thickness. After all that baking in the oven, I was really missing some texture and crispiness from the apples. And the second mistake was that I didn’t cut big enough slits for the steam, therefore when I cut the pie open, I ended up with a half inch gap between the top layer of the sliced apples and pie crust. However, I was still thrilled with the old-fashioned flavor of the pie, and crust. Both are winner in my book.
I hope you’re enjoying this fall season, and the abundance of apples this season… happy eating!
2 pounds (4 to 6) Mclntosh apples , peeled, cored, and sliced 1/4 inch thick
1 -1/2 pounds (3 to 4) Granny Smith apples, peeled, cored, and sliced 1/4 inch thick
3/4 cup plus 1 tablespoon sugar
2 tablespoons all-purpose flour
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest
1/4 teaspoon salt
1/4 teaspoon nutmeg
1/4 teaspoon cinnamon
1 recipe Double-Crust Pie Dough, bottom crust fit into pie plate
1 egg white, lightly beaten
Adjust an oven rack to the lowest position, place a rimmed baking sheet on the rack, and heat the oven to 500°F (260°C). Toss the apples with cup of the sugar, the flour, lemon juice, lemon zest, salt, and spices, and set aside.
Roll out the top crust to a 12-inch circle. Spread the apples in the unbaked pie crust bottom, mounding them slightly in the middle. Loosely roll the top crust around the rolling pin, then gently unroll it over the apples. Trim all but 1/2-inch of the dough overhanging the edge of the pie plate with scissors. Seal the edge by pressing the top and bottom crusts together, then tuck the edges underneath. Crimp the edges, and cut four vent holes in the top. Brush the crust with the egg white and sprinkle with the remaining 1 tablespoon of sugar.
Place the pie on the heated baking sheet and lower the oven temperature to 425°F (220°C). Bake until the top crust is golden, about 25 minutes. Rotate the baking sheet, reduce the oven temperature again to 375°F (190°C), and continue to bake until the juices are bubbling and the crust is deep golden brown, 30 to 35 minutes longer. Transfer the pie to a wire rack and cool to room temperature before serving.
To make ahead: The pie can be stored at room temperature, wrapped tightly in aluminum foil, for up to 2 days.
Yield: 1 apple pie