Here is the apple pie of your dreams. Tender flaky pastry, a filling of various types of apples liberally flavoured with cinnamon and nutmeg. Serve it warm from the oven with a generous scoop of vanilla ice cream. It’s an old fashioned dessert that never goes out of style.
| CLASSIC APPLE PIE | Print |
: pie
Cuisine: dessert
: Mrs Butterfingers
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: 8
A classic apple pie filled with assorted apples produces the best flavour. It's best eaten the day it is baked, but it can be kept at room temperature, loosely covered with plastic wrap, for up to two days.
Ingredients
- Pastry for a deep, 2-crust 9-inch pie(23cm)
- 8 cups (2 L) peeled and cored apple slices - For apples that hold their shape choose a variety such as Northern Spy, Crispin, or Idared. McIntosh apples turn into sauce when baked. Use a combination of apples to get an interesting flavour and texture.
- 2 tbsp (30 mL) fresh lemon juice
- ¾ cup (175 mL) granulated sugar plus extra for sprinkling
- 2 tbsp (30 mL) cornstarch,
- 1 generous tsp (5 mL) cinnamon
- A generous pinch of freshly grated nutmeg
- A pinch of salt
- 2 tbsp (30 mL) soft butter cut into small pieces
- 1 large egg yolk
- 1 tbsp (15 mL) heavy cream
Instructions
- Roll out your pastry on a lightly floured piece of parchment paper. Roll one disk of dough to a 12 inch round.
- Line a 9-inch (23 cm) Pyrex (glass) pie plate with pastry; trim the overhang to about ½ inch.
- Roll out the remaining disk of dough in the same manner; transfer dough (on parchment) to a baking sheet.
- Chill pie shell and dough until firm. About 30 minutes.
- In a large bowl combine the apples, sugar, cornstarch, cinnamon, nutmeg and salt and stir in the lemon juice.
- Whisk the egg yolk and heavy cream together and set aside.
- Add the apple mixture to the chilled pie shell.
- Dot with butter.
- Brush the rim of the pie shell with egg wash.
- Place the second piece of dough on top, and gently press over the apples.
- Gently press the top and bottom pieces of dough together to seal.
- Using kitchen scissors, trim the top piece of dough to a 1 inch overhang all around.
- Tuck dough under, and crimp edge as desired.
- Brush the entire surface of the pie with egg wash.
- Sprinkle generously with sugar.
- Cut three vents in the top to allow steam to escape.
- Chill until firm, about 30 minutes.
- Meanwhile preheat oven to 400F, with the rack in the lower third of the oven.
- Place pie on a parchment lined baking sheet.]
- Bake until the crust begins to turn golden, about 20 minutes.]
- Reduce oven temperature to 350F.
- Continue baking, rotating sheet halfway through, until crust is a deep golden brown and the juices are bubbling and have thickened, about 40 to 50 minutes more.
- Transfer pie to a wire rack to cool completely.
If you haven’t a favorite pastry recipe use my pastry recipe for BLUE RIBBON BUTTER TARTS
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