This is my standard Apple pie though I make adjustments from time to time. I often reduce the amount of sugar, cinnamon and nutmeg depending on who is over for dinner. You also reduce the butter, though I use at least 1/2 a stick. It is cooking, not rocket science … do what makes you happy!
Ingredients:
2.2 kg of apple slices – preferably from 3 different cooking apples
1/2 cup of white sugar
1/2 cup of brown sugar
1 1/2 tsp of cinnamon
1/8 tsp of ground nutmeg
1 – 2 tsp of vanilla
3 Tsp of lemon juice.
1 stick of butter.
1/4 cup of flour
1 beaten egg
Peel and slice apples. You want between 1.1 to 1.2 kg of apples depending on how deep your pie dish is.
Granny Smith, Honeycrisp and MacIntosh are good ones. I will also often add 1 or 2 sweet eating apples, but the majority should be firm, tart cooking apples. Add the cinnamon, nutmeg, vanilla and lemon juice and toss the apple slices until coated.
In a large frying pan melt the butter, and add the sugar. When it is a loose mixture add the flour. Cook on medium heat for about 3-4 minutes. Now add with apples and mix until the apples are fully coated with sugar. Add the water and on a low simmer cook for 10 – 15 minutes. You want the apples to start to soften but to still be firm to the bite. Transfer the a bowl and allow to cool. You want the pie filling to be no more than room temperature. You can even chill in the refrigerator, especially if you make a day a head.
Roll out your pie crust, and add the filling. [Pie dough recipe is here. ] Since it is precooked the apples will not shrink so fill to the top, but there is no need to try to estimate shrinkage. Top the pie as you wish, for apple I like a full pie lid. Make an egg wash and paint the lid. Be sure to cut some vent holes for the steam. Cover the crust edges with foil to prevent them burning.
Pre heat your oven to 425 degrees F, place the pie on the middle rack. After 15 minutes I reduce the temp to 375 F. After 45 minutes total cooking time I remove the foil from the crust edges, rotate the 180 degrees and assess how much longer I need to cook the crust. One hour of totally cooking time is the norm for my oven.
Enjoy
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