So you've made your pie crusts, now what? The fillings for pies are truly limitless. From a breakfast quiche to a savory pot pie to a sweet dessert, you can't go wrong with pie. Since I'm milking this Thanksgiving theme for all its worth, I thought I'd go with the fall classic, apple pie. When I make fruit pies, I don't use a recipe... or measure. I just throw a bunch of fruit together and call it a pie. This time, I actually measured how much I put in and made a (mental) note of it so I could share it. It's a damn good pie. It's not too sweet, not too tart, with tender apples and nice spicy cinnamon. When the filling is all nestled inside a light and flaky crust, you can't ask for anything more!
There's a lot of difference of opinion on what the "right" apples are for apple pie. I used to always use granny smith apples, but my co-op rarely has local grannies, so I branched out into other things. Now I use a combination of whichever crisp, tart, apples they have in stock when I'm going to make pie. This week I believe I had at least one gala, one spy, a mutsu, and another bright green one whose name escapes me, and a few more that looked food. The combination of a few sweet and a few tart really gives a great depth of flavor to the pie.
Apple Pie
6 Medium/Large apples, peeled, cored, and thinly sliced
1/2 cup dark brown sugar, packed
1 tbsp lemon juice
2 tbsp all purpose flour
1 tsp cinnamon
1/2 tsp fresh ground nutmeg
1. Preheat the oven to 425
2. Toss the apples with all the other ingredients until well coated.
3. Put into pie pan lined with pie crust.
4. Top with other pie crust. Crimp the edges to seal. Slice vent holes in the top.
5. Bake for 45 minutes or until apples stabbed through the knife hole are fork tender.
Allow to cool and re-set up. This is very important. Serving it warm is great, but right out of the oven there's no way you'll get a decent looking slice. If that doesn't bother you, then grab a form! The smell is irresistible!
1 comment:
Wow, awesome. Looks delish!
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