This is an apple pie recipe worth posting. Until recently I had not found a recipe that I liked enough to use as my go-to for apple pie. I was looking for one that was full of those cozy autumn spices and that held up when cut into once baked but with an ever-so-slightly jammy ooze. The type of apples you use makes a difference as well, I used our local apple farm’s Gravensteins, but I’m sure any good baking apple will do. So here’s to welcoming Fall’s footstep in the door and all the goodness that comes with it.
Double Pie Crust of your choice or Pâte Brisée recipe (I use this for all my pies, double this recipe if using, so you have a top and bottom crust) for 9-inch pan
3 lbs baking apples (Gravenstein, Braeburn, Honeycrisp)
1 tablespoon fresh lemon juice
3 tablespoons unsalted butter, melted
2 teaspoons ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
½ cup (100 g) brown sugar, packed
2 tablespoons all-purpose flour
¼ teaspoon salt
1 large egg
granulated sugar, for sprinkling on top
Prepare top and bottom pie dough according to recipe using and have them both rolled out, bottom one in the pie pan and top one laying flat in refrigerator ready to use before prepping the filling. If you want to do a lattice or any artwork, have the strips ready and so forth. If you want, you can have a solid top to the pie, which is easier, and be ready to go.
Melt butter, set aside. Juice lemon for one tablespoon worth, set aside. Peel, core, and slice apples into ¼-inch slices. In a large bowl, immediately toss the apples with lemon juice to prevent them from browning. Then pour melted butter over the apples and mix until the apples are evenly coated. Set aside.
In a medium bowl, whisk together the cinnamon, nutmeg, cloves, brown sugar, flour, and salt. Sprinkle over the apples and toss until evenly coated, set aside.
Take pie plate lined with bottom pie dough out of the refrigerator. Place the apples into the pie plate, mounding them into the center. (You mound them in the middle because when the apples get baked the volume collapses and you don’t want a sunk down pie.) Cover the top with the remaining pie dough round, and seal the edges by pinching them together. Trim any excess dough to size of outer ridge of pie dish.
In a small bowl, whisk the one egg with a tablespoon of water. Using a pastry brush, brush the top of the pie, sprinkle with sugar evenly (if desired), and with a sharp knife, make four 1- to 2-inch slits in center so steam can be released during baking. If you’re doing a lattice, you don’t need to make slits. Place pie in refrigerator for at least 30 minutes to chill again, especially if dough has softened a lot.
Meanwhile, preheat oven to 425F (220C) with rack in middle position. Carefully cover pie top with tinfoil so it doesn’t burn (like mine, I put foil on only after the first 25 min when it was too late). Bake pie for 25 minutes at this temperature. Then lower oven temperature to 375F (190C), carefully remove tinfoil and continue baking pie for 25-35 minutes longer, until golden brown. Make sure you check on the pie every 10 minutes or so at this point to make sure it’s not getting burned spots. Keep that tinfoil on hand just in case things start getting too crispy and you need to cover the pie again.
Let pie cool for at least 3 hours before serving.