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Prep Time: 60 Minutes Cook Time: 120 Minutes |
Ready In: 180 Minutes Servings: 6 |
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Written recipes for apple pie go back as far as the 1500's. Today, it is an all-time comfort food and a must-have on the holiday dinner table. The twist in this basic apple pie recipe is baking it for 2 hours! Yes, that's right, 2 hours!! This will give the pie a rich, gold, nearly caramelized filling and a spectacular crust, both top and bottom. It works!! Adapted from . Ingredients:
1 prepared double crust pie crust |
7 -8 cups apples, cored, peeled, and sliced (ginger gold or granny smith apples, or your favorite pie apples) |
1 1/4 cups sugar |
1/4 teaspoon nutmeg |
1 teaspoon cinnamon |
1/4 teaspoon allspice |
1/4 teaspoon salt |
1 tablespoon vanilla extract |
1 tablespoon fresh lemon juice |
2 tablespoons butter, melted |
1/4 cup unbleached all-purpose flour |
Directions:
1. Preheat the oven to 350°F.
2. Cut the apple slices into halves or thirds; you're looking for apple pieces that are about 1-inch square.
3. Place the apples in a shallow, microwave-safe bowl and microwave them, uncovered, for 5 to 6 minutes, until they've softened but still retain a bit of “bite.”.
4. Remove them from the microwave, transfer the apples (leaving any juice in the bowl) to a medium mixing bowl, and stir in the sugar, spices, salt, vanilla, and lemon juice.
5. As you stir, the mixture will become syrupy. Add the butter and flour, and stir until everything is well blended.
6. Set it aside.
7. Pour filling into prepared crust.
8. Spoon the filling into the crust.
9. Roll the top crust into a 10-inch circle, and place it over the filling.
10. Fold the edge of the bottom crust up over the edge of the top crust, squeeze them together, and crimp nicely.
11. Cut a slit in the center of the crust, for steam to escape.
12. Place the pie pan on center rack and then place a cookie sheet on a lower rack (to catch any spills), and bake the pie for 30 minutes.
13. Gently place a sheet of aluminum foil atop the pie, covering its entire surface, and continue to bake for an additional 90 minutes, for a total of 2 hours, till the top crust is golden brown and the filing is bubbly.
14. Yes, that's right; the pie won't burn, because the filling insulates the bottom crust, and the top crust is protected by the foil.
15. Remove the pie from the oven, and allow it to cool for 1 1/2 to 2 hours before serving. If you cut into it too soon, the filling will be watery, and will ooze out.
16. Serve warm, with vanilla ice cream, if desired.
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