Saturday, November 24, 2012

Classic Apple Pie

 Apple pie. It's such a classic American dessert, and yet there are so many different versions of it. Syrupy, crumbly, sweet, tart, flaky, cinnamon-y, cheesy. How can there possibly be one greatest apple pie?
 It's not possible. I have made many apple pies throughout the years, and most have been very good - but many are filled with twists and turns that make them far from "homestyle." Sometimes you just need a classic apple pie, which is where this recipe comes in.
This is simple. It's thick and sweet and perfect after a big Thanksgiving meal. I forgot to put the cinnamon into the recipe, but instead sprinkled cinnnamon sugar over the warm pie. I was surprised that I didn't miss the cinnamon in the filling, but if you think it's necessary, feel free to throw in two teaspoons or so.
 This was enjoyed by everybody who had some from our buffet of holiday pies (more recipes coming soon!) and will definitely be made again whenever I want a taste of a classic fall dessert.
 Thank you to Nicole of Baking Bites for her wonderful pie giveaway, in which I won a great cookbook and the beautiful ceramic dish used for this pie.
Classic Apple Pie
(slightly adapted from Cannella Vita)

1 recipe pastry for a 9 inch double crust pie (my new favorite is Smitten Kitchen's)
1/2 cup unsalted butter 
3 tablespoons all-purpose flour 
1/2 cup plus 2 tablespoons white sugar, divided 
1/2 cup brown sugar 
1/4 cup water 
8 medium apples, peeled, cored, and chopped  
2 teaspoons cinnamon 

Preheat oven to 425 F. Melt butter in a sauce pan. Stir in flour to form a paste. Add 1/2 cup white sugar, brown sugar and water; bring to a boil. Reduce temperature, and simmer 5 minutes. If you want to put some cinnamon into the filling, now is the time to do so.

Meanwhile, place the bottom crust in your pan. Fill with apples, mounded slightly. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not spill out of the pan. Cover with a lattice work crust (or just top with second crust and cut in steam holes). Seal together crust edges.

Bake 15 minutes. Reduce the temperature to 350 degrees F and continue baking for 35 to 45 minutes, or until browned to your liking. Stir together the remaining 2 tablespoons white sugar and the cinnamon, and sprinkle over the pie. Let the pie sit for a few hours to thicken, or enjoy fresh from the oven and slightly runny ;)


Cannella Vita said...

Looks so lovely! I am glad you liked my recipe!

Sophia said...

Thank you! (And thanks for the great recipe!)