Nothing says fall like a warm apple pie. I know that we always had one for any and all fall/winter holidays. The smell of cinnamon and sugar filling the air as you rolled out the flaky pie crust with your mouth already watering. I learned to make pies at a very young age. I didn’t even like pies, but I could make a better meringue than people twice my age at the time. Now, I prefer to make something with more crust. I’m not saying I couldn’t still whip somebody in a meringue contest though!
I use a paring knife to peel my apples. This was the way it was done for potatoes and apples when I was old enough to start peeling. Before you were old enough to peel, you snapped green beans. I grew up on a farm in the South and EVERYONE had to work on getting large dinners ready. Small hands were put to work with the menial but no less important prep tasks. I could snap a green bean in less than 10 seconds and have the string plumb out. Once I was handed the paring knife I quickly learned how to get the most meat from the fruit or potato for my money. It was a small cut into the skin that left you with almost no meat attached. The main reason none of us used peelers was the fact you’d end up taking off more meat than it was worth. Anyway I digress, the most important part about peeling apples is that you immediately coat them in a small amount of lemon juice. This keeps them from browning. All browning in the picture above is cinnamon.
Now I forgot to take a picture of the pie with the top crust on before we baked it, but essentially you want to cut the pie crust to fit your pie pan and then lay the top one over the filled pie. You will then crimp the edges with a fork. This was also another gig we got as children, because it was fun! You’ll need to cut four holes in the top of the crust in order to let the steam escape from the pie and also this will be a good guide for a few cuts once the pie is baked. This recipe was from the Better Homes and Gardens cook book.
We poured out a little of the excess sugar water and turned it into a drizzle, but you can serve this any way you desire. I know that most of you are probably going for the vanilla bean.
Recipe courtesy of Better Homes and Gardens
- 1 recipe Pastry for Double-Crust Pie (tutorial and recipe coming tomorrow)
- 6 cups thinly sliced, peeled apples
- 1 tablespoon lemon juice (optional)
- 3/4 cup sugar
- 2 tablespoons all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1. Preheat over to 375F. Prepare and roll out Pastry for Double-Crust Pie. Line a 9-inch pie plate with a pastry circle.
- 2. If desired, sprinkle apples with lemon juice. In a large bowl stir together sugar, flour, cinnamon, and nutmeg. Add apple slices. Gently toss until coated.
- 3. Transfer apple mixture to the pastry-lined pie plate. Trim bottom pastry to edge of pie plate. Cut slits in remaining pastry circle; place on filling and seal. Crimp edge as desired.
- 4. If desired, brush top pastry with milk and sprinkle with additional sugar. To prevent over-browning cover edge of pie with foil. Bake for 40 minutes. Remove foil. Bake 20 minutes more or until fruit is tender and filling is bubbly. Cool on a wire rack. To serve warm, let pie cool at least 2 hours.