CLASSIC APPLE PIE
The first time I made this classic dessert, I was seven months pregnant with Baker. It was Thanksgiving, Brian and I had tickets to the UT versus TCU evening game and we kept it pretty low key that day except in the kitchen. I went a little baking crazy; on top of turkey, dressing and other sides.
At the last minute, probably the night before I decided to make apple pie, buttermilk pecan pie and garlic-parmesaen monkey bread. I remember sending pictures of my pies to my sister. And she said something to the effect of, aren't you the domestic wife this morning?! I don't know what had gotten into me, the hormones maybe. That night after the game, it was nice coming home to apple pie and ice cream. The buttermilk pecan pie was so-so, all my fault, I was impatient and didn't follow the cooking instructions.
The other thing I remember about that day, I was little ambitious and made dough from scratch. Since then, anytime I'm in the mood for baking pies, I turn to Pillsbury for my crusts. Martha please forgive me for using store-bought pie crusts with your apple pie filling. Let's be honest, you and I both know that Martha Stewart would never use refrigerated pie crusts.
Finally, apple pie is one of those desserts that everyone likes. It will get eaten. You can eat it, with or without ice cream. You can eat it, warmed up or cold. You can have it at breakfast, lunch or dinner. It will never go out of style! That's I love about apple pie.
CLASSIC APPLE PIE
Adapted from Martha Stewart Living
Yields 9" pie
2 refrigerated pie crusts (I used Pillsbury)
2 tablespoons unsalted butter
1 egg yolk
1 tablespoon heavy cream
1/3 cup flour
3/4 cup sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/8 teaspoon salt
3 pounds (about 5 to 6 apples) Jonagold apples, peeled, cored and thinly sliced
1 tablespoon lemon juice
<preparing the first four ingredients>
Place 1 pie crust into a 9-inch pie plate; press down on sides and bottom. Place in the freezer for at least 30 minutes or until firm. Keep other pie crust in the fridge until ready for use.
Cut up butter into small cubes, keep in the fridge until ready for use.
Mix egg yolk and heavy cream in a small bowl; set aside.
<preparing the filling>
Combine flour, sugar, cinnamon, nutmeg and salt in a small bowl; set aside.
Peel and core the apples, cut into 1/4 inch slices.
Put the apples in a large bowl.
Add the lemon juice to the apples, and stir to coat.
<assembling the pie>
Retrieve the pie plate from the freezer; and the second pie crust and cut-up butter from the fridge.
Toss the apples with the flour-sugar mixture.
Fill the pie plate with the apple mixture and dot the apples with the butter cubes.
Unroll second pie crust and top pie with it.
Seal the edges together with the bottom crust and cut slits in the top crust.
Brush the top of the pie with the egg wash mixture.
<baking the pie>
Preheat the oven to 400 degrees.
Freeze pie for 30 minutes.
Place pie plate on a baking pan, and bake for 20 minutes.
Reduce oven to 350 degrees. Drape loosely a piece of foil over the top of the pie.
Bake an additional 35 to 40 minutes.
Allow the pie to cool completely at least 3 hours and up to overnight.
If you can't find Jonagold apples, you can use Macoun, Cortland or Empire apples.
The pie can remain at room temperature up to 1 day. Anything more than that, should be wrapped in plastic wrap and stored in the fridge for up to 5 days.
Cutting slits into the top of the pie crust, will allow the pie to vent and release steam. Otherwise steam will build up and possibly crack the top of the pie crust.
Placing the pie plate on a baking pan will catch any juices that bubble over while baking.
When I put the foil on top of the pie while baking, I simply lay it on top. I don't press down on it or crimp it anywhere.