On a crisp autumn night there’s nothing I enjoy more than to curl up with a warm slice of apple pie. A mix of sweet and tart apples makes for a perfectly balanced filling.
Grab your apron, put on a little music and start baking!
What I need for eight to ten servings. (Yields one 9-inch double crust pie)
Cooking time: Takes around 2 hours from start to finish
- 1-1/2 to 1-3/4 lb. Gala apples (about 4 medium)
- 1 lb. Granny Smith apples (about 2-1/2 medium)
- 2 tsp. fresh lemon juice
- 2/3 cup packed light brown sugar
- 1/4 cup plus 1 Tbs. granulated sugar
- 3 Tbs. cornstarch
- 1/2 tsp. ground cinnamon; more to taste
- 1/4 tsp. kosher salt
- 1/8 tsp. ground nutmeg
- 1 large egg white
- 2 tsp. unsalted butter, softened, plus 1 Tbs. cold unsalted butter cut into small (1/4-inch) cubes
- 4 to 6 Tbs. all-purpose flour
- 1 recipe of your favorite pie crust (or use ours!)
Position rack in the centre of the oven and heat the oven to 400°F.
Make the filling
Peel and chop (our large cutting boards are perfect for this) the apples into small pieces (some prefer to cut into slices, but we prefer to cut into smaller pieces – either method is fine). Place the apple pieces in a large bowl and cover with the lemon juice.
Combine the brown sugar, ¼ cup of the granulated sugar, cornstarch, cinnamon, kosher salt and nutmeg in a small bowl (don’t add this to the fruit yet).
In a small dish, lightly beat the egg white with 1 teaspoon of water. Set aside.
Assemble the pie
Butter a 9-inch ovenproof glass (Pyrex) pie plate, including the rim, with the 2 teaspoons of softened butter. Sprinkle 2 to 3 tablespoons on to the surface of the pie plate to cover the buttered surface.
Place ½ of the rolled out dough into the bottom of the pie plate, leaving around a ¼ inch overhang.
Brush the dough with a light layer of egg wash (you won’t need all of it).
Combine the sugar mixture with the apples and toss to coat well. Pour the fruit mixture in to the pie plate on top of the bottom layer of pastry. Spread out the fruit as needed to make the pile compact. Place a good size piece (around 1 Tbsp.) of cold butter on top of the fruit.
Roll out the remaining dough and center it on top of the apples. Place your hands on either side of the top crust of the pie and ease the dough toward the center, giving the dough plenty of slack. Leave a ¾ inch overhang, then trim the top layer of dough around the rim of the pie plate. Fold the top layer of dough under the bottom layer tucking the two layers together. Use floured fingertips to lightly press around the edge of the dough to seal it.
Lightly brush the top of with cold water and a dusting of sugar. Use a fork or paring knife to create 5 steam vents evenly placed on the pie – simply poke the fork or knife into the top crust in a few places.
Bake your pie!
Bake until the top and bottom crusts are golden brown and the juices are bubbling through the steam vents, around 60 to 75 minutes. Cool the pie for at least 2 hours before serving.
Now, for the best part… sit down, relax and enjoy a slice of cozy warm apple pie. Do you prefer yours a la mode? Or with fresh whipping cream? I know some even take their apple pie with a slice of good cheddar.