I did a whole lotta cooking/baking this weekend. I made my chicken pot pie and I also made an apple pie. 🙂 Fortunately my apple pie work was made easy thanks one of my staff giving me prepped, frozen apples (sliced and peeled) from her tree. They were so easy (though, admittedly, not very appetizing looking as they thawed as they turned rather brown and had a weird consistency…but the cooked up tremendously and made for one delicious pie.
This pie filling is adapted from a recipe from the New York Times. It is an amazing, wonderful, delicious thing. I cannot say enough about how good this is.
- 2 tablespoons unsalted butter
- 2 ½ pounds apples, peeled and cored, then cut into wedges (5 large honeycrisps will do it)
- ¼ teaspoon ground allspice ( NOTE: I didn’t add this as I didn’t have it in the house, hence why my recipe is adapted. I replaced it with 1/8 teaspoon of ginger and 1/8 teaspoon of nutmeg and it was YUM)
- ½ teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- ¾ cup plus 1 tablespoon sugar
- 2 tablespoons all-purpose flour
- 2 teaspoons cornstarch
- 1 tablespoon apple cider vinegar
- 1 recipe of pie dough (I like my Martha Recipe, but remember to add the sugar)
Melt butter in a large saute pan set over medium-high heat and add apples to the pan. Stir to coat fruit with butter and cook, stirring occasionally. Meanwhile, whisk together the spices, salt and .75 cup sugar, and sprinkle this over the pan, stirring to combine. Lower heat and cook until apples have started to soften, approximately 5 to 7 minutes. Sprinkle the flour and cornstarch over the apples and continue to cook, stirring occasionally, another 3 to 5 minutes. Remove pan from heat, add cider vinegar, stir and scrape fruit mixture into a bowl and allow to cool completely. (The fruit mixture will cool faster if spread out on a rimmed baking sheet.) NOTE: it is VERY, VERY important to cool down the apples completely or it will melt your pie crust.
Place a large baking sheet on the middle rack of oven and preheat to 425. Remove one disc of dough from the refrigerator and, using a pin, roll it out on a lightly floured surface until it is roughly 12 inches in diameter. Fit this crust into a 9-inch pie plate, trimming it to leave a 1/2 to an inch overhang. Place this plate, with the dough, in the fridge until firm (or the freezer for about 15-20 mins if you are impatient).
Roll out the remaining dough on a lightly floured surface until it is roughly 10 or 11 inches in diameter and put it into the fridge.
Remove original pie crust from freezer and put the cooled pie filling into it. Grab other rolled out crust from the fridge and cover your pie. Press the edges together, trim the excess, then crimp the edges with the tines of a fork. Using a sharp knife, cut three or four steam vents in the top of the crust. Lightly brush the top of the pie with egg wash and sprinkle with remaining tablespoon of sugar.
Place pie in oven and bake on hot baking sheet for 20 minutes, then reduce temperature to 375. Continue to cook until the interior is bubbling and the crust is golden brown, about 30 to 40 minutes more. If you notice the crust is browning too much, cover it with foil for the remainder of it’s cooking time. Remove and allow to cool on a windowsill or kitchen rack, about two hours.