Apple Pie

Apple Pie

The idea of apple picking does not excite me. As much as I love apples, they often make my mouth itchy or irritated. And, driving one hour to pick 10 apples which ends up costing $30+, I just assume buy them in the supermarket. But it’s an Autumn activity. My wife wants to do it. Everyone on Instagram is doing it. I get it. But even more important from the social pressure is the reason to do the right thing to support local farmers.  A staggering 75% or more of our produce comes to the USA from China. Forget the carbon footprint to ship it, just remember China (as far as I’ve seen) has no standards for food standards. They would sell dirt as spices if they could get away with it.  So, no problem, lets go to a farm for apple picking. There are tons of families and friendly people there. So in this instance I am happy to pay $12 per person plus $12 for a plastic bag that holds 10 apples if you pack them strategically.  Even if I eat one apple per day to keep the doctor away as the old rhyme goes, I still cannot finish all of them within 2 weeks time before they go bad. So, what do you do? Apple pie is a great option.

The next big issue is the pie crust, the dough in which it is cooked.  Pillsbury is easy. They are not a sponsor, but I have been eating it since a child in the 80s. However, I know all their products have that “Pillsbury” taste. Whether its the biscuits, the pizza dough or anything else, I can take a bite and say “this must be Pillsbury”. However with this pie crust I honestly cannot detect it, which is a good thing. So, if you are a first time baker like myself, don’t be afraid to try it. If you screw up, nothing is lost and at least you have a benchmark to rate future pies you bake.

INGREDIENTS

  • DISH: 9.5″ Pyrex round glass dish
  • DOUGH: I used Pillsbury
  • 15ml or 1 tablespoon fresh lemon juice
  • 4 large or 6 medium apples, peeled & sliced thin (about 5 cups)
  • 3/4 cup confection sugar
  • 3/4 teaspoon cinnamon
  • 1/8 teaspoon fresh nutmeg
  • OPTIONAL: Egg wash (1 fresh egg, scrambled, to brush top of pie so it gets a more golden color. Not necessary, just an option) DO THIS IN the LAST 20 mins.

METHOD: 

  1. Peel all the apples, and take out the center core, slice as thin as you can.
  2. Mix all the ingredients together in a large bowl.
  3. Place down the first layer of dough, fill, then cover the fruit filling, crimp edges and before to put at least 5 1-2″ slices in the dough so it does not explode in the oven.
  4. Bake at 425F for 30-40 minutes, cover with foil to avoid the edges of the dough/pie burning
  5. Bake an additional 20 minutes
  6. ALLOW TO COOL! This is very important, it takes at least an hour on the stove and another hour in the fridge, otherwise its just a hot sloppy mess, (unless you like that sort of thing).