Classic Apple Pie; crisp tart variety of apples, lightly sweetened with cinnamon, nutmeg and dotted with butter. We can go crazy with different flavors and designs, but sometimes life calls for back to basics. There’s nothing better than serving a warm slice of fresh apple pie, a la mode please!
I have to say, the first slice of apple pie I ever had was baked out of a box; seriously. It was tart, made with Granny Smith apples, but no too sugary sweet. My grandmother liked to “underbake” the filling. I, on the other hand, feel that apples need to be baked ALL THE WAY THROUGH. And to my limited food exposure, I didn’t know what I didn’t know. However, grandma didn’t drive and she was at the mercy of our freezer full of ready-to-bake food (step-mother didn’t cook). Regardless, I loved that underbaked one-note pie and my young self devoured that slice.
The first thing I do is make the pie crust dough and prepare the bottom crust. And, making a lattice top is easier than you think, you can do it with 9 strips (that’s coming later). Once you have your bottom crust ready, set it aside and peel those apples. I use an apple corer-slicer-peeler; so easy and easy cleanup. If you have a 4 or 8 cup measuring bowl, toss the peeled apples in as you cut up the apples. For this pie we will be using about 5 cups of apples. Note: The tarter the apples, the faster they oxidize.
A classic apple pie really needs at least two varieties of apples. Top choices include Northern Spy, Granny Smith, and Cosmic. But there are so many more to choose from in the fall. Any-hoo, peel, core, and slice the apples and stir in the sugar, cornstarch and spices. Click here for the apple-corer-peeler I used.
Slide that gorgeous apple mixture into your prepared bottom crust and dot with butter. Follow this link for making Grandma’s Pie Crust, buttery deliciousness.
Now you get to get to use that macrame weaving skill you learned in grade school (ha, ha)! Roll out the remaining pie crust dough and slice strips with a pizza or ravioli cutter. You will need 9 strips about 1-1/2 inches wide.
Place the first two strips, North-South and East-West and then two side strips flanking the middle (see below).
Flip back the middle strips and fit in the last two on the top and bottom.
Crimp and seal the edges and brush with an egg wash for a beautiful golden amber color when it bakes.
Place a baking sheet lined with parchment on the rack below to catch any drips. Bake at 375 F for 60 minutes. Check at the last 10 minutes of baking, if it’s starting to darken too much for you, loosely place aluminum foil over top.
Man alive, I am in love. Of all the fruit pies on planet earth, apple is my very favorite.
Products I used for this pie:
- Pyrex 9-inch glass pie plate, one pie plate or a great deal on two pie plates.
- Apple Corer Peeler Slicer. An apple lovers dream come true.
- Ravioli pasta cutter (I love the extra “touch” of style).
- Clearjel Food starch (I love this because it does not break down in high heat, great for anything requiring cornstarch).
- Farberware Classic Wood Rolling Pin; it will last forever!
Classic Apple Pie
Course: DessertCuisine: Americana8
servings30
minutes1
hourClassic Apple Pie: A variety of tart apples baked with the perfect ratio of sugar & spices in Grandma’s flaky buttery crust, best served warm a la mode, but not required.
Ingredients
One recipe Grandma’s Pie Crust (makes a double crust, bottom and top)
5 cups peeled, cored, and sliced tart apples (4 to 6 apples depending on size, 2 varieties or more)
3/4 granulated pure cane sugar
3 tablespoons cornstarch or Clearjel food starch
1-1/2 teaspoons ground cinnamon
1/4 teaspoon nutmeg (optional)
2 tablespoons butter
1 egg plus 2 tablespoons water for egg wash
Directions
- Preheat oven to 375 F.
- Roll out half of pie crust dough, fit into a 9-inch pie plate, trim edges and set aside.
- Peel, core, and slice apples into fairly thin slices (about 1/8 to less than 1/4 inches)
- Toss the apples with the sugar, cornstarch and spices. Scrape into prepared pie plate.
- Dot with the 2 tablespoons of butter.
- Roll out remaining dough and slice strips with pizza cutter or ravioli cutter into 9 strips about 1-1/2 inches in width. Weave onto pie filling, crimp and seal edges, and brush top with egg wash.
- Place a parchment lined baking sheet on the rack below the pie to catch and drips.
- Bake 60 minutes at 375 F. Check the last 10 minutes of baking time to see if top is browning too much, if so, loosely place a piece of aluminum foil over the top.
- Remove from oven and let cool 30 to 60 minutes before slicing. Serve warm, a la mode.
