When I hear the word pie the first flavour that comes to mind is apple. It’s just a classic. And, also happens to be James’ favourite. This is actually the recipe I used the first time I made apple pie by myself, many moons ago when we were newlyweds. But somewhere along the way, I forgot about the plain ol’ apple pie. I got so excited about trying new recipes and different techniques that I forgot all about the original.
Finally I got my butt in gear and decided it was time for something classic and comfortable. So I whipped up this pie a couple of days before James left on a business trip, to make extra sure he would miss me while he was away. ;) It turned out just as wonderful as I remembered it. The filling is perfectly sweetened and lightly spiced, and the crust is buttery and flaky. There’s really no need to look any further for a classic apple pie recipe. Of course I’ll always try my hand at different variations and styles, but when I want a classic, you can bet this is the recipe I’ll be making.
To make this gluten-free make a double recipe of this gluten-free pie crust instead of the recipe below.
- 2¼ cups all-purpose flour
- 1 teaspoon salt
- 1 cup cold butter, cut up
- 5-7 tablespoons ice-cold water
- 6 cups thinly sliced peeled apples (a mix of apples is extra yummy)
- ¾ cup sugar
- 1 tablespoon cornstarch
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- In a large bowl, stir together flour and salt. Cut in butter with a pastry blender, 2 knives, or using fingers, until mixture resembles coarse crumbs (and butter is approximately the size of peas). Slowly add water, 1 tablespoon at a time, tossing flour mixture lightly with fork after each addition. Continue this process until the dough is evenly moistened and clings together when pressed into a ball. Divide the dough in half and flatten each into a ½ inch thick round. Wrap in plastic wrap and refrigerate for 10 to 15 minutes, while you prepare filling.
- Place apples, sugar, cornstarch, cinnamon and nutmeg in large bowl; toss until evenly coated. Set aside.
- Remove 1 dough round from the fridge. Place on a lightly floured piece of parchment paper, lightly flour the top of the dough as well. Roll out dough with a rolling pin, lifting the dough from the parchment and giving it a slight turn after each roll, until you have an even circle that extends approximately 2 inches past an overturned 9-inch pie plate.
- Transfer dough to pie plate and press evenly onto bottom and up the side of the pie plate. Trim off excess dough with a sharp knife. Pour in apples and any accumulated juices, spread evenly.
- Roll out remaining dough, as directed. Place the dough over the filling and trim it ½ inch past the edge of the pie plate. Fold the dough under the bottom crust, pinching together to seal. Flute the edges. Cut slits near centre of the pie, to allow steam to escape. Bake at 400°F for 45-50 minutes, or until crust is browned and filling is bubbly. Serve warm or at room temperature (but not hot, or filling will be runny).
- *For a golden brown top with a sparkly finish, brush the crust with an egg wash and sprinkle with sugar, just before baking.
Adapted from Kraft.