Apple Pie Recipe

Tuesday, September 9, 2014

I don't do much in cooking that is "mine" and there's a good reason for that.  But, for whatever reason, apple pie is something I've turned into a science.  This is my process.

A & I at Kimmel Orchard picking apples.

  • Note: The apples make the pie.  In Nebraska, we would go pick bags of apples and then I would spend the day making caramel and all kinds of apple treats, but we haven't yet found a convenient place to pick in Texas.  Apple pie without fresh apples isn't quite as good, but timing your pie for late August-September makes a big difference, even with apples from the store.  Most people recommend a green apple with some sourness to it.  I prefer honeycrisps or red/green mixes. 
  • A word: I am totally okay buying a Pillsbury dough crust.  They taste great and are so much easier.  Some shortcuts are worth it.  To me, this is one of them.

    • Pillsbury dough crust
    • 6 apples (I like honeycrisps)
    • 3/4 cup white sugar
    • 3/4 cup brown sugar
    • 3T flour
    • 1/4t salt
    • 1T cinnamon
    • Dash of nutmeg
    • Lemon juice or lemon
    • Aluminum foil
    • Pie plate
    • Preheat the oven to 400 degrees.  Unroll the first pie crust and place it in the pie plate.
    • Peel, slice, and core the apples.  I have an apple peeler, corer, and slicer.  This contraption is about $20 and makes the job so much easier.  Many kitchen knick-knacks don't actually help you.  This one does.  After you have the apple slices ready, drop them into a bowl of water with some lemon spritzing to keep them from turning brown.
    • Combine apples, sugar, brown sugar, flour, salt and spritz of lemon juice in a bowl.  Drop them all into the bowl, then use your hands to mix it all together.  Drop the mixture into the crust.
    • Sprinkle the cinnamon and nutmeg on top of the pie mixture.
    • Unroll dough pie top and place the top crust on the pie, pressing the edges into the ridges of the pie plate.
    • Cut slits in the upper crust with a knife.
    • Take aluminum foil and cover the edges of the pie.
    • Bake in the over 40-45 minutes until the crust is golden brown.  (I always begin checking at 35 min.!)
    • Remove aluminum foil before serving

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