Wait! Were you thinking of buying an apple pie for the holidays? Come on...I’ll walk you through it, and I promise, you’re gonna love this pie! We can do this!
My father loved apple pie. When I was little the understanding was that, if Dad would peel and slice the apples, mom would make the pie. It was still work, but I thought it was worth it-of course, my job was to eat it! Since then I’ve done my time making apple pies, but along the way I’ve learned a few tricks that make them not only easier...but better. So, let’s make pie!
Dad is no longer with us, but I like to think he’s gone to a place where you can have your pie and not have to peel your own apples. Meanwhile, back here on earth, the dirty work still needs to be done. But there’s great news and it’s called an Apple Corer/Peeler! ($28 at Williams Sonoma, even less at Bed Bath and Beyond-I got mine through Pampered Chef) This little invention takes a bit of setting up, but it’s worth every effort and then some. Plus, it comes with the added feature of entertaining the kiddos (should you have a few handy) long enough to let you finish the pie. Now that’s money well spent!
Yes, it looks like something your Grandma had, which only goes to show you that they haven’t come up with anything better that they can plug in and charge you more for. Here’s how it works. Once you set this contraption up you push the end of your apple onto the prongs, then you crank it up and, presto, your apple is pushed along a little doohickey that magically peels the apple while another thingamabob cores it and finally, a whachamacallit slices it. Don’t be thrown by the technical jargon-it works!
How simple is that?! By the way, don’t do this first or they will have to sit around for a while--I’ll tell you when!
FYI...Extra Recipe Tip: Apple Spaghetti! You will notice when the apples are peeled that you get what my kids called ‘apple spaghetti’; long strings of apple peel. Now, you could throw these in the back pasture for the deer...if you have a back pasture and deer, or you could plop some in a bowl and drizzle with caramel sauce or maple syrup and let the kids discover a yummy treat! This spaghetti is great straight up, too, but it really doesn’t keep, so plan your ‘spaghetti dinner’ ahead of time. Maybe you could make meatballs out of chunks of banana-get creative!
Next, let’s talk...apples. Picking the right kind of apple for your pie is the first step, and believe me, no matter how well you do all the rest, blowing this step can make for a less than stellar pie! To begin with, stay away from Delicious-those babies sweet! Can you say cloying? Gag! Trust me.
Granny Smith is the traditional favorite, and I love ‘em, but on their own, they might be too tart, and you don’t really want to douse the apple flavor with extra sugar, do you? Nope. So try a 50/50 mix of Granny Smith and another apple that’s mid-way between tart and sweet. Think Gala, Braeburn, even Fuji. For a standard pie, use three of each-more, if the apples are on the small size.
One last thought before starting: pie pans. I use stoneware or Pyrex. Either one is readily available. I would avoid metal pans unless they are relatively heavy so as to avoid burn spots and spread your heat evenly. Putting a cookie sheet under the pie while it cooks could help if that’s your only option.
Now let’s get serious, but don’t be afraid. Good apple pie takes a bit of effort; set aside a couple hours so you won’t be rushed. Honestly, it’s really not hard, and boy is it worth it. After all, how many desserts can you eat, guilt-free, for breakfast! It’s a win/win.
Okay, let’s roll!
Mom’s (and I do me mine!) Apple Pie (YF...of course!)
(AS WITH ALL RECIPES, READ IT THROUGH ALL THE WAY BEFORE STARTING!)
FIRST...if you haven’t already, make your pie crust. You need two-a top and bottom. Need help? Follow the directions for Practically Perfect Pie Crust on my blog. Get your pastry made, then wrap it in plastic wrap and keep it in the frig until we’re ready.
Set your oven to 450 degrees.
Mix in a bowl and set aside:
1/2 cup sugar
1/2 cup dark brown sugar (light brown is okay...but really, why use brown sugar if you’re not going all the way?)
2 Tb. flour
1/4 tsp. salt
1/8 tsp. nutmeg
1/2 tsp. cinnamon
1/8 tsp. grated lemon rind (use a grater, but next Christmas, put a microplane on your list for Santa-you won’t regret it, and you can even grate fresh whole nutmeg, too! Exciting I know...but stay calm.)
2 tsp. fresh lemon juice (don’t use bottled-buy a lemon, it’s cheaper, and tastes better!) Set this juice aside to sprinkle over your apples right after they are cut.
NOW you can Peel/Core/Slice your apples, then sprinkle with the juice above and toss to mix. Add the sugar and spice mix, stir well, cover with plastic wrap and set aside (NOT in the frig...the counter will do).
Okay, now comes one of the secrets of a Great Apple Pie:
(I confess, this is an improvement on Mom’s recipe, but she still talks to me, so it must be alright.) After the apples have set for at least 30 minutes but no more than an hour, set a strainer over a large bowl and pour the apples and all the juices into the strainer. If there is undissolved sugar, scrape that out into the bottom bowl. Let the apples sit for about 5 minutes so all the juice will drip off of them.
Dump the apples back into their original bowl, cover with plastic wrap and set them in the frig.
Kitchen Science Alert! Ever had a great apple pie with a soggy bottom crust? Not so appealing, eh? This is gonna solve that problem and make you feel like a genius. Isn’t science wonderful?! Now, pour all those juices and sugars into a small saucepan and cook on medium on the stove. Stir occasionally. In theory, you are cooking the juice down to syrup. Let it come to an easy boil (vs. boiling like crazy) and watch it. You don’t want it turning a darker color and getting too thick or the next thing you know, you’ll be making caramels, instead of sauce. (Yep, that’s how they do!) It will reduce in volume as the moisture evaporates. Stir occasionally until it thickens, then pull if off the heat and cool for about 10 minutes.
BURN ALERT! This stuff is hot, no tasting or touching until it cools.
While it’s cooking and cooling, roll out bottom crust, put it in the pie pan leaving about an inch hanging over the side. Roll out your top crust and by then, you are ready for the next step. Lay a piece of plastic wrap over the crusts to keep them moist until you put it all together.
Mix the sauce and sliced apples together (mix well to spread it throughout the apples) and dump it all in the pastry lined pie dish.
Cut 2 Tb. of unsalted butter into little chunks and dot them around evenly on top of the apples.
Top with the prepared crust leaving at least an inch hanging of the sides. With your fingers, work your way around the edge of your pie, crimping the two crusts together where they overlap. Push down so that your thumb, on top, goes between your pointer and middle fingers below. Aren’t you fancy? Now trim the excess-use scissors, it’s easier. (Use those trimmings to make Pie Crackers-find that recipe on my blog!)
In a cup, mix:
1 egg
2 Tb. water
Brush this over the top of your pie, sprinkle lightly with sugar (don’t get carried away here or things are gonna get burned),then cut 5 or 6 slits in the top crust with a sharp knife. Yes...you can make an ‘A’ for Apple. Just use several small slits, not a few big ones.
Line a cookie sheet with foil and put it in the oven on the middle wrap. Place your pie on the foil and cook for 15 minutes. Reduce heat to 350 and bake for 35 to 45 more minutes.
Keep an eye on it at about the half hour point. The foil will catch any juices that may spill-but that doesn’t happen much since you’ve reduced your juices to syrup-isn’t that great?! The top may start to brown sooner than the pie is really ready. If it looks like that’s happening, lay a sheet of aluminum foil across the top. If the crust is browning much faster, fold the foil in quarters and cut a half circle. Open this up and you’ll have a nice circle in the middle so the middle of your pie crust can continue browning. Nifty, eh?
At about the 1 to 1 1/4 hour mark your pie will be nicely browned and ready to pull out of the oven. Set it on a rack and let it cool to the touch before slicing (I know, you want pie! be patient just a bit more). Serve with ice cream if you like...but honestly, this pie can stand on its own. Enjoy-you deserve it!!
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