apple pie

September 27, 2008 |  Category:   baked goods + desserts recipes


I’ve been staring at a counter full of apples ever since we returned from our apple picking trip last weekend. If apples could talk, they would probably be telling me, “Hey buddy, I don’t care how busy you are, would you stop ignoring us and cook us or something?” They are New York apples, after all. Finally I did have a few minutes to whip up an apple pie the other day. I don’t really have a recipe that I use every time, I just seem to wing it and it comes out fine. This time I made a whole wheat crust, substituting one-quarter of the flour in my favorite recipe with whole wheat flour. The girls both wanted to help, of course, so I let them play with bits of pie dough trimmings while I did the real work. They both were thrilled when I brought it to the table after dinner, as it is ironically a rare occasion when we eat an actual dessert in our house. M scarfed it down, though Miss C seemed more interested in the ice cream on top. She finished that, and then with an untouched piece of pie still on her plate she kept repeating, “More apple pie. More apple pie.” So we gave her more ice cream and she was happy.

Apple Pie (makes one 9-inch pie)

2 pounds baking apples, peeled and sliced 1/4-inch thick (I used Gala apples this time)
3/4 cup sugar
3 Tablespoons flour
1-1/2 teaspoons cinnamon
1/2 teaspoon nutmeg

Preheat the oven to 400 degrees. Then prepare your favorite pie crust, enough for a 9-inch double crust pie. If you don’t have a favorite recipe, I sometimes use this one. Roll half of the rough into a circle and lay into a 9-inch pie pan. Mix all the filling ingredients together and pour into the pan. Roll the remaining dough into a circle and lay it over the apples. Pinch the two crusts together all the way around and trim any excess overhanging dough, leaving about an inch around. Fold the overhanging inch of dough over so it is against the side of the pan, and then crimp the edges decoratively. Bake for about 50 minutes with a sheet pan under the pie pan to catch any overflowing juices. The filling should be bubbling and the crust should be golden. Cool for several hours before cutting.




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  • joni September 27, 2008 at 10:20 am

    oh my gosh…
    delicious, absolutely delicious looking

    more cooking! more cooking!

  • Lani September 27, 2008 at 4:17 pm

    I agree. Delicious looking, more cooking! And also that’s a really cute story about “more apple pie more apple pie.” They do have their own language, don’t they? Thanks for the recipe and reminder that I, too, have a surplus of apples here.

  • Linda September 27, 2008 at 8:35 pm

    mmmmm, I was watching a pie contest on the food network today and thought about making an apple pie. Have you ever tried a piece with shart cheddar cheese? It’s a New England thing, I think. Being from the midwest, I found it odd but utterly delicious.

  • The World's Dresser September 27, 2008 at 8:37 pm

    Oh my gosh – my heart just died a little out of jealousy. I can not wait to try this!

  • Jenna September 27, 2008 at 8:38 pm

    hmmmm…I haven’t, but now I gotta try it! Too bad we have no more pie (maybe we’ll make another as we still have loads of apples). I can see how this would be good.

  • marge September 27, 2008 at 8:52 pm

    Oh my goodness, that looks really good. Makes me wish our apples had grown ok this year. But we had too much hail earlier in the year. I might have to go get some.

  • Vonnie September 28, 2008 at 4:12 am

    That looks absolutely divine Mark, I’m really tempted to have a go tonight but I feel I should warn you about my dire cooking skills first – I was very close to leaving a comment saying, “3tbsp of flour? To make an apple pie? That’s not going to make much pastry is it?”

    Mind you, that’s more to do with my reading comprehension I think!

    I love that Claudine ate all the ice cream and ignored the pie – my 30 month old had ice cream last week and told me to heat it up because it was too cold.

  • Jenna September 28, 2008 at 7:57 am

    vonnie, the 3tbsp is for the filling, not the pie crust. We’ve linked to the pie crust recipe on epicurious that has mark based his crust on.

  • Vonnie September 29, 2008 at 11:36 am

    Jenna – yeah I know, I just hadn’t read the paragraph after the recipe and totally confused myself!