Perfect apple pie dessert recipe

Apple pie is a delicious dessert that the vast majority of those circular objects at the grocery store do not do justice. The following recipe for apple pie solves the common problem of a pie that has a big gap between the top crust and the filling. This happens all too often to homemade apple pie because the apples cook down and the crust bakes into a higher position. It is not the end of the world, but a perfect melding of crust and filling is always the goal when baking pie.

Admittedly apple pie is one of the more labor intensive forms of pie because you have to peel and slice apples, but if you are looking for a nice weekend baking project, this apple pie recipe will reward you with results good enough to share…or too good to share depending on your attitude.

Recipe ingredients:

Pastry dough for a double crust 9-inch pie (You can use ready made dough from the grocery store or for ideal results make it yourself. Find pie dough recipes here.)

3 pounds of apples (6 to 8 medium or large apples) Most any variety of apple will do.

3 Tablespoons butter

3/4 cup sugar or brown sugar

1 teaspoon cinnamon

Dash of salt

Begin by preparing your pastry and lining the 9-inch pie pan with the bottom layer of crust. Then peel and slice the apples. The apple slices should be a little bigger than a 1/4 inch thick. In a 1 or 2 quart pot heat the butter over high heat until it is sizzling nicely but not turning brown. Put the apples into the sizzling butter and toss and stir to coat them nicely with the butter. You are essentially stir frying the apples on high for a couple minutes before you turn the heat down to medium. Make sure you are not scorching anything. After you turn the heat down to medium, cover the pot and open every 30 seconds to 1 minute and stir the apples. You will cook them covered for 5 to 7 minutes until the apples begin to soften but still retain some snap, so don’t turn them into mush.

Now add the sugar and spices and turn the heat back up. Cook the apples, sugar, and spices at a rapid boil until the syrup thickens, which should only take about 3 minutes. Now spread the hot apple filling on a cookie sheet or shallow pan to cool.

Once the apples have reached about room temperature, heat your oven to 350 degrees F. Scoop the apples and syrup into the pie crust and cover with the top crust. Cut vents into the top crust with a knife or fork. You can make designs or just place slits to act as a guide for slicing the pie. The vents are important so that your pie does not explode messily in the oven. You will bake the pie for about 30 to 40 minutes. To prevent dark or burned crust, cover the edges of pie with aluminum foil. Remove foil for last 10 or 15 minutes of baking. When pie is done, the crust will be light brown and the filling will be bubbling. It is very important that the filling is bubbling through the vents. Leave it in the oven longer if you need to.

Your efforts will be rewarded with a delicious apple pie that has a thick even filling and no gaps beneath the crust. Be careful sharing it with friends because they will begin to nag you to make it again. 

© Falbe Publishing.

Other websites from this publisher: Home Canning - Christmas