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Fall comforts: The classic apple pie recipe

I was in heaven and in my element yesterday. Well, I usually am, most every day, but yesterday, well we decided to hold our Canadian Thanksgiving dinner last night so we can kick back and enjoy some serious chill time, R&R, and nibble on leftovers over the long weekend.

There’s something about aroma of roast turkey, celery-sage-apple stuffing, sherried-mushroom-gravy, and the comforting scent of home-made apple pie baking in the oven. Ummmm….

The classic and quintessential apple pie – tender plump apple slices simmering in sweet-cinnamon syrup, nestled under layers of flaky pastry, baking and bubbling, just for the pleasure of our palate.

Why apple pie you say? Well, apple happens to be one of my favorite fruits – not overly exotic, true, but Caper’s had organic Gala apples on sale (2 bags for $6). I just couldn’t resist!

Classic apple pie

You can refer to my previous post lattice-topped strawberry-rhubarb pie to get a refresher about the technique of making the flakiest pastry dough.

You’ll need:

2 portions pie dough

9-inch pie pan

Filling

2lbs or 8 Gala apples (you can use your favorite mix of apple varieties)

Juice of ½ lemon

1 cup sugar (can mix 1/2 caster + 1/2 brown sugar)

½ tsp cinnamon

1-2 tbsp cornstarch or flour

1 whole egg, whisked, for glazing

Preheat oven to 3750F

Mealy dough goes on the bottom; flakey dough goes on top. (This is my technique BTW – you can use any type or texture pastry you like. Your choice.)

Peel and slice apples, toss them with lemon juice (this keeps them from browning). Add sugar; mix around until apple slices release juices (sugar helps do this). Add the cinnamon and cornstarch, and gently mix until everything is well mixed. Fill pie dough, decorate as you wish. Glaze with egg.

When baking, be sure to place a tray underneath, as filling will most likely bubble over.

Bake for 1 hour or until pastry is golden and flaky.

Bon appètit!

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