I went out to Peters Orchards in Waverly Missouri a few weeks ago and got two gigantic bags of apples to carry us through the winter (seriously, I find it amazing that if you keep them in your garage fridge, in the bags they come in, they will keep all winter). I haven’t had a chance to make an apple pie yet, but today was the day.
I’m really swamped today so I’m not making my pie crust from scratch. Yes, I know it is easy and fast, and in fact I make good pie crust. I just don’t have time today. Take a look at the Fresh Peach Pie post for how I make pie crust.
I already have the flour, cinnamon, sugar and nutmeg measured out, along with the butter, and prepare to peel the apples. I’m using a mix of Granny Smiths and Jonathans. I read somewhere that you should mix apples and I have no idea if that is true but I’ve done it ever since.
Now for one of the best kitchen gadgets I have:
Bed Bath and Beyond, $19.99 and you know you never buy anything at BBB without a 20% off coupon.
Peel, slice, and core each apple in seconds.
All my apples are ready for the next step.
I cut them in half vertically to get perfect slices for my pie.
I then use a small paring knife to clean them up a little bit, which doesn’t take long. The tops and bottoms that didn’t get peeled are simply snacks for me as I finish the pie. I wasn’t working fast enough and they browned a little. They will taste fine of course.
Mix up the flour, sugar, cinnamon and nutmeg in a small bowl.
And carefully add to the bowl of sliced apples and gently mix until all the apple slices are coated.
(See my snacks?)
The apples go into the prepared pie pan and are dotted with butter.
Yes, I do use a pie “bird” and it really does help to keep the filling from overflowing.
Top with the second crust and cut vents to release steam, and then I like to sprinkle some sugar on top. Onto a pan to catch any possible overflow, and into the oven at 400 Farhenheit.
About 50 minutes later your pie is done. It always starts smelling delicious just before you should take it out of the oven.
Yes, my house smells like fall today.
I use the Better Homes and Garden red checked cookbook Perfect Apple Pie recipe. It was published in 1978 and I apparently felt the need to inscribe my name on the the front page. It’s my maiden name so I am guessing I got this probably when I was 18–maybe as a HS graduation gift!
It’s page 271.
Perfect Apple Pie
6-8 tart apples, pared, cored, and thinly sliced (6 cups) (I always use 8 because I have a deep dish pan)
3/4 to 1 cup sugar
2 Tablespoons all purpose flour
1/2 to 1 tsp ground cinnamon (I always use 1 tsp–we like cinnamon)
Dash ground nutmeg
Pastry for 2-crust 9 inch pie
2 Tablespoons butter
Oven 400 Fahrenheit
You may add 1 Tablespoon lemon juice to the apples if they are not tart.
Combine sugar, flour, spices, and dash salt; mix with apples.
Line 9 inch pie plate with pastry and fill with the apple mixture, dot with butter.
Add top crust, cutting slits in the crust for venting steam. Sprinkle with sugar. Bake at 400 for 50 minutes or done. I always start checking at 40 minutes.