There are hundred’s of apple pie recipes out there. There’s nothing special or different about my apple pie. It’s similar to most apple pies, but it’s the one that I’ve been making for about 18 years now. I always make 2, one for my house and one for my dad (he has a huge sweet tooth and I can always count on him to want some of my baking).
First off, preheat the oven to 425F. Then, I start with a bag, yes a bag, of apples. There’s about 14 apples in this bag.
Then I wash, peel and slice the apples very thinly. (I do this on a box grater with the slicer side).
Now in a small bowl mix together 1 cup of sugar (remember this makes 2 pies), 6 Tbsp. flour, 1 tsp. salt and 2 Tbsp. cinnamon (you can use less, I happen to like more cinnamon). And mix this together with the thinly sliced apples.
Now, I’m slightly lazy and I buy my pie crusts already made. I’ve tried making them myself and yes, they are better, but I have patience issues and well, the store bought frozen crusts are very good. So this is what I use. Pile the apples into the crusts (whether home made or store bought) and push them down slightly so there are no air pockets. Then take about 2 to 3 Tbsp. butter and dot this on top of the apples over both pies.
Now, I prefer a lattice top to my apple pie. This means buying the Pillsbury pastry sheets and I unroll them onto a plastic cutting board, slice them with a pizza roller into strips to make a lattice. Then I carefully but very quickly flip them over onto the top of the apples.
Pinch (crimp) the edges together and cut off any overhang with a sharp knife. Then using an egg wash, brush the lattice carefully and sprinkle sugar over top. Place the pies onto a sheet pan to catch any juices that will inevitably bubble up and out of the pan and you really don’t want that mess in your oven and bake the pies at 425F for 50 minutes, in the lower third of your oven.
Dad’s on his way to pick his pie up. What I love about this pie is there is no “gap” between the apples and the top crust, because the apples were so thinly sliced and then packed down, they don’t cook down as much as when they are cut thicker.
(makes 2 – 9″ deep dish pies)
14 to 16 apples (I used Gala apples)
1 cup sugar
6 Tbsp. flour
1 tsp. salt
2 Tbsp. flour (you could definitely use less, but don’t go below 2 tsp.
3 Tbsp. butter
Pie dough for 2 double crust pies (your choice, home made or store bought)
2 Tbsp. sugar
Preheat oven to 425°F
Fill your sink or a big bowl with cool water and put the lemon juice in the water, to make sure the apples don’t turn brown on you.
Peel all the apples and slice on the side of a box grater with the slicer side. Place in the water until ready for the next step.
Mix together in a small bowl, sugar, flour, salt and cinnamon. Drain the apples and mi pour the flour/sugar mixture on top of the apples. Mix thoroughly. (There’s quite a lot so I just use my hand to mix them).
Divide the apples between the two pie crusts (whether homemade or store bought).
Dot with butter and then place the top crust on top. I prefer a lattice top, but if you want a full top crust, remember to cut steam holes in top.
Place on a baking sheet to catch any drips and bake for 50 minutes.
Remove from the baking sheet onto a cooling rack and let cool to room temperature and the put in the fridge for a couple of hours to complete set up. Then enjoy.