Apple Pie

Skill Level: Intermediate

Skills Attained: Pastry Dessert

Supplies/Ingredients:

• Pie plate
• Butter knife
• Pie crust
• Aluminum foil/pie crust covers
• Medium-size bowl
• 6 c. (about 2 1bs.) Apples (prefer tart apple like Granny Smith or Mutsu)
• 1 T. Lemon Juice
• 1/4 c. White Sugar (additional for sprinkling)
• 1/4 c. Brown Sugar
• 2 T. Flour
• 3/4 t. Ground Cinnamon
• 1/8 t. Ground Nutmeg
• 1/8 t. Ground Cloves
• 1 t. Milk
• 2 T. Butter 

Like many Americans, Thanksgiving is probably my favorite meal of the year. But, it's not because of the turkey (Actually, turkey is probably my least favorite meat.), mashed potatoes (I think I prefer a loaded baked potato.), or even the stuffing (In fact, I truly dislike "wet bread", but don't get me going on that tangent.). The reason I love Thanksgiving meals so much is for the pie! I do enjoy pumpkin pie, but I actually prefer apple or pecan. So in this post, I will share with you a recipe for my most sacred and prized dish: apple pie.

As I mentioned in my previous post, "Pie Crust", making a pie sounds like a very intimidating task. Fear not!  My hope is that this post and the last post equip you with all the knowledge and resources you need to make your [perhaps very first] pie. Let's dig in...

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Before you begin the pie filling, make your pie crust, wrap it in plastic wrap, and stick it in the refrigerator. This allows the pastry to chill sufficiently while you prepare the filling. 

To begin the apple filling, peel and slice your apples. Certain types of apples are better for cooking than others. You want to find a tart apple that isn't too sweet. My favorite apples to use are Granny Smiths. Recently, I used Honey Crisp and Mutsu, and I found those to be equally tasty. I also like to use a combination of apple types: a few Granny Smiths and a couple Honey Crisp. Go wild. Get crazy. ;) 

As the pictures show, slice about 2 pounds of apples about 1/4 to 1/2 inches thick until you have 6 cups. If the apples are too thin, the fruit can overcook and get mushy. If the apples are too thick, the fruit may not cook enough and be too crisp. 

Once your apples are cut, place them in a medium size bowl and sprinkle with 1 tablespoon of lemon juice. This prevents the apples from turning brown. Then, add the following dry ingredients: (Note: You may want to increase the amount of sugar depending on the tartness of your apples. I don't like overly sweet pies, so 1/2 c. of total sugar is on the low end of what I would recommend. Use your discretion.)

• 1/4 c. White Sugar 
• 1/4 c. Brown Sugar
• 2 T. Flour
• 3/4 t. Ground Cinnamon
• 1/8 t. Ground Nutmeg
• 1/8 t. Ground Cloves

Gently toss the ingredients to coat the apples. 

Take your pie dough out of the refrigerator. If the pastry is not pliable, let it sit for a few minutes. Roll out the pie crust and place over your pie plate. Pour the cinnamon-sugar fruit mixture into the pie crust.

Cut 2 tablespoons of butter into small cubes and place on top of the apple filling. Roll out the pie crust for the top and drape it over the top of the apple mixture. (For more detailed instructions, read my  "Pie Crust" post.)

Next, you need to seal the top and bottom pie crust together by crimping, or fluting, the edge. There are a variety of ways you can flute a pie crust, but I prefer using my fingers to crimp the edges. Once the pie is sealed, cut away the excess crust with a knife. (For more detailed instructions, read my  "Pie Crust" post.)

Using a knife, cut slits into the top of the pie crust so that air can escape while baking. This will help prevent the pie from blowing up in the oven. (Always a good thing.) Here's a chance for you to get creative. I attempted to cut a flower on the top, but art was never my strong suit. Sprinkle with 1 teaspoon of milk and sprinkle with sugar. 

Using aluminum foil or pie crust covers, cover the edge of your pie to prevent burning. Place the pie into a 375 degree preheated oven. Place aluminum foil beneath the pie in case the filling overflows. You could also use a cookie sheet, but then you would have to scrub the mess. I prefer the foil because you can simply throw it away. Bake at 375 degrees for approximately 40 minutes. Remove the pie crust cover and bake for another 20 minutes or until the crust is golden brown. 

Enjoy your delicious apple pie!

Generally, most fruit pies follow the same recipe. However, some fruit (like peaches) create more juice when cooked. This may create a runnier pie filling, so you may need to add a thicken agent such as flour, cornstarch, or dried tapioca. Additionally, some fruits are sweeter than others, so you would alter the amount of sugar added. 

I hope you feel equipped and ready to bake 

your pies for Thanksgiving! 

Please share your pie-making experiences. If you made your first pie, please tell us how it went! 

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Apple Pie Recipe:

• Pie Crust
• 6 c. (about 2 1bs.) Apples
• 1 T. Lemon Juice
• 1/4 c. White Sugar (additional for sprinkling)
• 1/4 c. Brown Sugar
• 2 T. Flour
• 3/4 t. Ground Cinnamon
• 1/8 t. Ground Nutmeg
• 1/8 t. Ground Cloves
• 1 t. Milk
• 2 T. Butter 

1. Prepare pie crust, wrap with plastic wrap, and place in refrigerator while making pie filling. 
2. Peel and slice 6 c. of apples about 1/4" - 1/2" thick and place into a medium-size bowl. Sprinkle with lemon juice. 
3. Add dry ingredients (sugars, flour, and spices) to apples; toss until apples are coated. 
4. Roll out the pie dough and place over your pie plate. Pour the cinnamon-sugar fruit mixture into the pie crust.
5. Cut 2 tablespoons of butter into small cubes and place on top of the apple filling. Roll out the pie crust for the top and drape it over the top of the apple mixture.
6. Seal the top and bottom pie crust together by crimping, or fluting, the edge. Cut away the excess crust with a knife. 
7. Using a knife, cut slits into the top of the pie crust. Sprinkle with 1 teaspoon of milk and sprinkle with sugar. 
8. Using aluminum foil or pie crust covers, cover the edge of your pie. Bake at 375 degrees for approximately 40 minutes. Remove the pie crust cover and bake for another 20 minutes or until the crust is golden brown.

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