I have an apple pie recipe that I've been making for *coughs into hand* 21 years now. Good grief I can't believe it's been that long. I got the recipe in my 7th grade home-ec class. I still remember making that pie with my group. My job was to peel the apples. I liked that pie so much I brought that recipe home and have been making it ever since. I still have the yellowed, stained print out tucked away in my black binder where I keep all my best recipes.
Something happens when you make something over and over again. I'm not sure what number pie I was on, or how many years I had been making it, but somewhere it the midst of peeling and spicing something wonderful happened. I became completely comfortable with the recipe. It's almost meditative for me to make it now. My hands are rolling out the crust but my mind is elsewhere. I know this pie, I don't need to think about it anymore.
Sure, I've made some minor adjustments with the recipe to suit my tastes and preferences but overall the recipe has remained unchanged. It's a simple apple pie, with no bells or whistles. It doesn't need any of the frills. It's the best apple pie I've ever had.
From my 7th grade home-ec class
- Enough pastry for 9", two crust pie. I use Alton Brown's recipe for pie crust and double it.
- 6 cups of apples; peeled, cored, and thinly sliced. (About 6 medium)
- 2/3 cup of white sugar plus 1-2 tablespoons more for dusting
- 2/3 cup of brown sugar
- 2-3 tablespoons of flour
- 1/4 teaspoon of ground nutmeg
- 1 teaspoon of cinnamon
- 1 tablespoon of lemon juice
- 2 tablespoons of butter cut up
- 1 egg white mixed with 1 tablespoon of water
- Pre-heat oven to 425°.
- In a large bowl, toss the apples with the sugar, flour, spices, and lemon juice.
- Roll out 1/2 the pastry and line a pie plate with it.
- Pour apple mixture into pie plate, dot with butter.
- Roll out the top crust and place on top of pie. Seal edges and flute.
- Brush the top of the pie with the egg white mixture and dust with 1-2 tablespoons of sugar. cut slits in the top of the pie for steam to escape while baking.
- Place pie on a cookie sheet to catch any juices that come out while baking. Bake the pie at 425° for 15 minutes. Then drop the oven temperature to 350° and continue baking the pie for an additional 40-45 minutes until the juices are bubbling and the crust is a golden brown. Check the pie about 25-30 minutes in to make sure that the edges of the crust aren't getting too brown. If they are cover them with foil or a pie crust shield.
*Get a printable version of this recipe here*
- I like to use a variety of apples in my pie. I find the subtle texture and taste differences make the pie that much better. Good apples for apple pies are; Braeburn, Cortland, Empire, Gala, Golden Delicious, Granny Smith, Jonagold, Pink Lady, McIntosh, Mutsu, and Winesap.
- Another trick I use is replacing the plain white sugar for vanilla sugar. If you have never had vanilla sugar it's easy to make. Just take a clean jar and fill it with white sugar. Then take a vanilla bean, split it down the middle, and stick it in the middle of the jar. In about 3 weeks you will have vanilla sugar.
- I also like to use a mandoline to slice my apples. That's how I get them all the same thickness. Which in turn helps them cook evenly.