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Classic Apple Pie Recipe

November, 2015 · By Coryanne Ettiene

There is nothing more nostalgic than a classic apple pie, I think because to make one is to truly cook with your heart.  There are no short cuts when it comes to a classic apple pie recipe, no time saving measures, and certainly no room for impatience.  To bake a classic apple pie is to do so with your whole heart from start to finish.  There is the peeling, the hours of peeling apples, then coring them, then slicing them.  Alone this can take well over an hour, but in good company, time simply stands still.  Then the simmering and seasoning; it’s just the right amount of time to brew a pot of coffee and brown some toast.  The pastry needs time to rest, to fold, to bend to your hands and the dish.  It’s a solo process that is best done while listing to a long and passionate story, for once the pastry is shaped and the pie sealed, it will need to rest in the fridge to set while the oven pre-heats.  Then the baking…   time for another great story and another cup of coffee.  But then, even then, there is the pie resting.  No great pie was ever dished up right from the oven, or eaten all by yourself.  It needs to linger, to tempt, to waft around you and interrupt your conversation until you can take it no more.  Because the longer you wait, the more abundant the flavors, the heartier the slice and the more care that will be taken when you share the pie with someone you love.

While I am always looking for ways to put my own spin on traditional recipes, there is no room for originality when it comes to the classic apple pie recipe.  As far back as the 13th century apples pies have been made the same way, and when something is so well loved, sometimes the best approach is to love it all the more.

Apple Pie By Coryanne Ettiene

 

Classic Apple Pie Recipe

  • 4lbs Piñata Apples, peeled, cored and sliced ¼ inch thick
  • 2/3 Cup of white granulated sugar, or super fine bakers sugar
  • 1 Tablespoon of course raw sugar for dusting
  • 1 teaspoon of ground cinnamon
  • Pinch of salt
  • Juice of 2 lemons, around 3 tablespoons
  • 6 Tablespoons of unsalted butter, diced
  • 2 Tablespoons of white all-purpose flour
  • 2 round disks of pie dough, lightly dusted with flour
  • 1 Tablespoon of water
  • 1 Small egg, beaten

Directions

  1. In a large mixing bowl, add the apples and lemon juice, and then use your hands to gently fold and coat the lemon juice across the apples to prevent browning.  And then toss in the cinnamon and salt, and fold once more to blend them together.
  2. Gently melt the butter into a large skillet, and slowly add the sugar, stirring until you have a golden melted butter thick with sugar, and then add the apples to the pan and simmer over medium heat until slightly tender, around 15 minutes. Once tender, mix in the flour and stir for a moment longer, or until the juices in the pan are thick. Remove the apples from the heat, and allow them to cool to room temperature.
  3. Lightly dust your pie dish with flour, and place the first dough disk along the bottom of the pan, before filling with the cooled apples. Then top with the second pie disk; the mound will be high, so ensure that your second disk is slightly larger than the first to cover the mound of apples.
  4. Using a pastry brush, lightly coat the edges of the bottom disk with egg and then use your hands to press the top and bottom disk together. Fold the overhang dough under itself and then crimp the edges between your fingers to create a waved edge.
  5. Add the water to remaining egg and lightly brush the top of the pie with it, then sprinkle with sugar. Cut a few slits on the top for vents and then refrigerate for 2 hours.
  6. While the pie chills, place a large baking sheet on the lower middle rack of your oven, and preheat it to 425F. Before placing your pie on the hot baking sheet, apply 2 inch strips of foil to the edges to prevent over browning, then place in the over and immediately reduce the heat to 375 and bake for an hour.
  7. After 45 minutes remove the foil, and rotate the pie.
  8. Once baked, move to cooling rack and allow it to rest for 2 hours before serving.

For the last year I’ve been cooking up recipe for Stemilt and sharing them on their blog, you can find more recipes like my Classic Apple Pie Recipe on the Stemilt Kitchen Council site by clicking here.

Apple Pie By Coryanne Ettiene

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