Recipe: Apple Pie

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Are you a pie person?  What do you like/dislike about them?  Would you be willing to give it another try?  



This is my try and tested apple pie recipe.  The crust is flaky and just right but the star is the apple filling.  I like my pies tart but this is not just tart; there are so many layers to the flavour profile!  

Try the recipe, as it is first.  If you want to experiment with other apples later, you can.  But try to start with the Granny Smith apples.  

Not all apples are made equal

During apple picking season you may have access to an array of apples - well, friend, not all apples are made equal, especially when it comes to pie.  Here is a short list of my own experience:

Red Delicious - too sweet for pies; you will get mushy pie filling

McIntosh - a bit tarter, but it still goes mushy.  It is quite 'white' in colour.  

Fuji - don't waste a good Fuji.  After you bake it, it gets quite watery.  The good side? It doesn't mush as much but it ends up tasting more like a pear.

Golden Delicious - Good!  Sweet, tart and smooth.  It doesn't go mushy.

Cortland - it keeps the texture well but the flavour profile is not enough to be held by itself. When I get cortlands, I mix them with other apples.  I like that it holds the shape and gives the filling some texture, but it needs 'help'

Empire - I only use this if I mix it with Cortlands.  It bakes quite sweet, but I like that it holds in shape.

Gala - first, they tend to be small and that means more peeling for a pie (you need 3-4 pounds of apples per pie).  More importantly, I find the texture too grainy.  I like apple fillings to be buttery and smooth.

Granny Smith - considered by many the go-to apple for pies.  It is tart, but sweet and has a hint of citrus.

 Confused?  If you are just starting off, I would start with Granny Smiths.  During apple picking season, I often mix Cortlands and Empires.  You could also try Golden Delicious.


APPLE PIE FILLING
Ingredients

4 pounds Granny Smith apples, peeled, quartered, and cored

1 lemon, zested

1 orange, zested

2 tbsp lemon juice

1 tbsp orange juice

1 cup sugar

¼ cup flour

1 tsp salt

¾ tsp cinnamon

½ tsp nutmeg

⅛ tsp allspice

Pie Crust 

1 egg beaten with 1 tbsp water (egg wash)


Preheat oven at 375


Cut the apples and combine with zests, juices, sugar, flour, salt, cinnamon, nutmeg and allspice


Roll the dough on 9-10 inch pie pans and extend about ½ inch OVER the rim


Fill pie with the apple mixture.  Brush edges with egg wash


Top with second crust and trim edges 


Brush entire pie with egg wash and sprinkle with 1 tsp sugar


Cut 4-5 slits


Bake for 45 minutes or 1-1.15 hrs if you put a plate under it


After you take it out, do not cut yet. I know that is tempting but let the apple pie 'settle'. If you cut right away, it will be runny and the juices will all come out.


This apple pie recipe is on the tart side - so it is ideal to serve warm, with a scoop of vanilla ice cream





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