Apple Pie

Written by on in Desserts, Pies, Uncategorized

Through the years I’ve tried many, many recipes for apple pie. Although most were tasty, I just wasn’t satisfied. After much trial and error, I came up with this recipe and it is everything I was hoping for. The apples are tender, the spices are subtle and the thickness of the “sauce” is just right. I prefer using Granny Smith apples, but you can substitute honey crisp or Gala apples for some of the apples. If you do, be sure to reduce the amount of sugars, as those kinds of apples are sweeter than Grannies.

Apple Pie
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Apple Pie

Recipe by Diane BeckerCourse: Uncategorized
Servings

8

servings

Ingredients

  • 3 lbs. Granny Smith apples, peeled, cored and sliced (1/4 inch slices)

  • 1 stick of butter

  • 3 Tablespoons flour

  • ¼ cup water

  • ½ cup granulated sugar

  • ¼ teaspoon salt

  • ½ cup brown sugar, packed

  • 2 teaspoons cinnamon

  • ¼ teaspoon nutmeg

  • ¼ teaspoon allspice

  • 1 Tablespoon lemon juice

  • 1 teaspoon vanilla extract

  • 1 egg plus 1 Tablespoon milk (egg wash)

  • 2-3 Tablespoons coarse sugar

  • 1 recipe for 9 inch double pie crust (see recipe on my website or prepare your favorite recipe).

Directions

  • Prepare the dough for a double crust 9 inch pie and refrigerate.
  • Peel, core and slice the apples (1/4 inch thick) and place in a large bowl.
  • Combine the cinnamon, nutmeg and allspice in a bowl, mixing well
  • Sprinkle the spice mixture over the apples, toss to coat and set aside to rest.
  • Preheat oven to 425 degrees.
  • In a large non-stick skillet over medium heat, melt the butter.
  • Add the flour and whisk until combined.
  • Simmer for 1 minute, whisking constantly.
  • Slowly add the water, sugars and salt, whisking to incorporate.
  • 10. Reduce heat and simmer for 3 minutes, whisking to prevent from sticking
  • 11. Remove from heat.
  • 12. Add the lemon juice and vanilla extract and stir until combined.
  • 13. Pour the sauce over the apples and stir to coat the slices.
  • 14. Roll out half of your pie crust dough and line the pie plate.
  • 15. Spoon the apple mixture into the pie plate, slightly mounding the apples in the center. 16.Roll out the remaining pie dough, cut into strips and assemble the lattice top, pinching and crimping the edges.
  • 17.Prepare the egg wash by beating the egg and milk together until frothy.
  • 18. Brush the egg wash onto the lattice topping.
  • 19. Sprinkle with the coarse sugar.
  • 20. Cover the edges of the pie crust with foil for the 1st 30 minutes of baking to prevent the crust from burning.
  • 21.Bake at 425 degrees for 15 minutes.
  • 22.Reduce temp to 350 degrees and continue baking for 45 minutes more or until apples are tender and the juices are bubbling.
  • 23.Remove from oven, place on a cooling rack and let cool for 1 ½ hours.
  • 24. Serve with a dollop of whipped cream, if desired.

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