Classic Apple Pie – National Pie Day!

Classic Apple Pie

More pie!! Because… well, pie! And because today, January 23, is National Pie Day. Couldn’t let this fine occasion go unmarked.

I’m a huge Supernatural fan, and anyone else who watches that show knows that one of Dean’s great loves is pie. Like any great pie fan, he doesn’t discriminate. Neither do I.

All hail pie in all it’s forms and flavors!

Apple Pie 3Yesterday, in honor of another great pie lover, my grandma Louise, I shared my Lemon Meringue Pie recipe. Today it’s my riff on her other pie of infamy, Apple! It’s all about the apple, with a little extra punch from the cinnamon

My mother taught me as a girl how to peel an apple in one long strip, she learned it from her mother. It’s a small thing, but one of those little acts that help bind the generations of women in my family, and is an invaluable skill when peeling apples to make pie. It goes so much faster, and never fails to impress. If you haven’t mastered this skill, I urge you to give it a try. There’s something magical about the long spiraling curl of thin apple skin falling gently away from the flesh.

My recipe isn’t a super fancy Apple Pie, there are only a few ingredients, not too much sugar so it isn’t overly sweet, and it couldn’t be more delicious – especially served warm with a nice scoop of French Vanilla ice cream. Sometimes simple is as good as it gets.

Apple Pie 4My grandma often used Macintosh apples, but I prefer Granny Smith’s, not only because of their slightly tart flavor, but because they hold up so well when they’re baked. I don’t like the apples in my pie to be too mushy, and Granny Smith’s stay just a little toothsome, giving it a bit more texture. Use whatever apple you prefer, and don’t be afraid to try a few different varieties to find out which kind you like best.

Again, I use the Crisco Pie Crust recipe when making mine from scratch. If you want to do the same, use the link to the Crisco Pie Crust Recipe, and be sure to use the double crust recipe. Otherwise, buy the rolled out pre-made pie crust dough you find in the refrigerator section of your supermarket, that way you can easily top the pie with crust. Frozen ones are only good for pies that don’t require a top crust.

Hope you enjoy this recipe as much as I do. Happy National Pie Day, everyone!

Happy eating!

Kate xoxo

Apple Pie 1

Classic Apple Pie

Ingredients

  • 7 C. sliced, peeled Granny Smith apples (appx. 7)
  • 1/2 C. granulated sugar
  • 1 1/2 tsp. ground cinnamon
  • 1/4 tsp. salt
  • Juice of 1 lemon, appx. 1 Tbsp.
  • 2 Tbs. water
  • 2 Tbsp. Turbinado sugar

 

  1. Preheat your oven to 425.
  2. Once you’ve peeled and sliced the apples, mix them with the sugar, cinnamon, salt, and lemon juice in a bowl. Allow it to sit while you prep the crust so the flavors can meld and the apples mascerate.
  3. Roll out one layer of dough in your pie plate, pressing it evenly up the sides and allowing it to drape over the edge of the plate. Trim any excess crust hanging over the lip of the pie plate. It’s easiest to hold the pie plate up with one hand and using the edge of the plate as a guide, run your knife around the edge trimming off the excess.
  4. Pour the apple filling into the pie crust. Gently distribute the filling evenly, but don’t press it in too firmly. The filling will be higer than the top of the pie plate. Don’t worry, as the apples cook they’ll settle. If you underfill your pie it will look kind of sickly, and you won’t get much apple in each bite. Be sure to pour all the juices in the bottom of the bowl into the pie.
  5. Now cover the pie with your second sheet of pie crust. Again, trim any edges that hang over the lip of the pie plate.
  6. Now crimp the two crusts together around the edge of the plate, making sure to completely seal it. You don’t want any filling bubbling out while you bake.
  7. With the tines of a fork or knife, pierce a few holes in the top of the crust so steam can escape while baking.
  8. With a pastry brush, brush the top of the pie with water and sprinkle generously with the turbinado sugar.
  9. Bake your pie for 40-45 minutes. About 20 minutes in, pull the pie out and cover the edges with 2-3 inch wide strips of foil to prevent them from over browning. Return to oven for another 20-25 minutes to finish baking.
  10. Allow to cool on a rack.

Be sure to try my Lemon Meringue Pie, too.

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