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||
- 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
- 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