Apple Pie

If you read my previous post you know that I planned to serve Pumpkin Cheesecake, and Apple Pie for dessert on Thanksgiving Day. Guess what? When my son asked if I was making Graham Cracker Cream Pie and I told him no I was going to try something else, he looked so sad that I changed my mind on the spot and made the Graham Cracker Cream. Sigh. He loved it, I loved it, everyone loved it. I think I will be making that pie for the rest of my life. Sigh.

Today my son, daughter, and our daughter’s boyfriend headed back to the cities. I got up early and made the Apple Pie that I intended to make on Thanksgiving day and sent half the pie down the road with them. Mmmm I bet that car smelled good! This is a variation on the pie that Anna at Cookie Madness posted about. I didn’t have time to make the crust that goes with that pie, and I had to make some adjustments to the filling as well. Even so we are very happy with this pie. My husband said, “I can’t imagine that Apple Pie could be any better than this.” I don’t think I’ll ever feel the need to mess with this recipe. It is excellent apple pie. I can only imagine how much better it would be following the original recipe exactly as written.

To see the recipe the way that it’s meant to be made click here.

Here is the way I made it when I was short on time and a few ingredients.

Two Crust Shortening Based Pastry

2c. all purpose flour
1 tsp. salt
3/4 c. plus 1 T. shortening
5-6 T. ice cold water

Whisk together the flour and the salt. Using a pastry blender, cut in the shortening just until the clumps are about the size of peas. Use a fork to incorporate the ice water 1 Tablespoon at a time, until the dough clings together when pinched. Turn this out onto a piece of plastic wrap and press it together with your hands. Divide the dough in half. Set one half aside. Pat the remaining piece into a disk and cover with a second piece of plastic wrap. Use a rolling pin to roll the dough into a large enough circle to line your pie dish. I like to make this kind of pie in a Pyrex 9.5″ inch pie plate. Remove one piece of plastic wrap and line the pie dish. Remove the second piece of plastic wrap. Roll out the second piece of dough in a similar manner, but leave the plastic wrap on for now and lay it over the piece of dough and set it all aside while you make the filling.

Apple Pie Filling

3 pounds Granny Smith apples (for me this was six very large apples)
2 tsp. cinnamon
1 c. sugar
1 tsp. vanilla
1/4 c. flour
1 t. salt
1/2. c. apple juice
1 T. heavy cream
1/4 c. butter

Egg Wash
1 egg
1 T. cream
sugar

Preheat the broiler. Toss together the apples, sugar, cinnamon, and vanilla in a 13 x 9 inch cake pan. Broil until the apples start to brown. Stir them and repeat this until the apples are caramelized but not completely cooked. Remove from the oven and stir in the flour and the salt. When the flour and salt are incorporated stir in the apple juice and the cream.

Remove the plastic wrapped dough from the pie dish and pour the apple mixture into the pastry lined dish. Cut up 1/4 c. butter and distribute it over the filling. Remove the plastic from one side of the second piece of rolled out dough and position it over the filling. Remove the other piece of plastic wrap. Crimp the edges of the pie. Make one inch slits in the top of the pie.

Whisk together the egg and the cream. Brush the top of the pie with this mixture and sprinkle with sugar.

Place a cookie sheet on the bottom rack of your oven to catch drips. Bake the pie at 400 degrees for 30 minutes in the center of the oven, rotating the pie half way through the cooking time. Cover the edges with aluminum foil if they’re browning too quickly. (My whole pie was looking sort of toasty at this point so I loosely placed a piece of foil over the whole thing. After 30 minutes place the pie directly on the cookie sheet and bake for another 15 minutes, until the bottom crust starts to turn golden.

Allow the pie to cool for at least 2 hours before serving. (Mine hadn’t cooled nearly that long before we sliced it, but as you can see in the picture it wasn’t completely set yet.)

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5 Responses to “Apple Pie”

  1. Katrina Says:

    That really looks de-lish! Love the way the crust looks! And your crimpling job is fabulous. I stink at crimping!

  2. Anna Says:

    Looks great! I agree with Katrina. Your crimping is very good!

    • basicallybaked Says:

      Thank you both for the comments about my crimping.
      I got an email from my daughter and she was really wowed by the pie. I’m glad I made it!! It’s nice to have a ‘go to’ apple pie recipe.

  3. Judy Says:

    Be thankful you didn’t make the original recipe. I did. I bought vanilla beans, vanilla powder and expensive European butter. I haven’t posted the results yet, but all 6 of us were let down with this pie, and the consensus was that my apple pie is better. Broiling the apples is very time consuming — I roast mine in the oven. The pie is overloaded with vanilla and fat, making it quite heavy tasting. I will not make it again. That being said, we were all looking for more of the crust.

    • basicallybaked Says:

      Wow Judy! I’m sorry to hear you were so disappointed with the original version of this pie. I didn’t find the broiling to be too time consuming, but I’m interested in your roasting method too. I remember seeing a recipe a while back where the apples were sauteed first. That sounded like a pain to me.

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