Sunday, December 4, 2016

Brown Sugar Apple Pie


Last but not least for my Thanksgiving recipes is this tasty Brown Sugar Apple Pie. If I had planned ahead better I would've gotten vanilla ice cream to go with this but whipped cream or plain works well too. There is just something about a slice of warm apple pie with cold ice cream that is so satisfying.


First things first, when you are purchasing apples for an apple pie, look for apples marked as "good for baking," in the produce aisle. Baking apples are varieties such as Granny Smith, Gala, Jonagold and Honey Crisp. For even more varieties and pictures, check out this gallery for ideas.


When it comes to making pie crust, I used Ina Garten's method of utilizing a food processor to make the pie crust. Using ice cold butter and water are important to this method.

Basically what I did was to process together the following: 2 cups sifted all purpose flour, 1 tsp. salt, 1/2 cup chilled shortening and 4 Tbsp. chilled butter. Pulse it a bit then steadily drizzle in 4 Tbsp. chilled water until the dough comes together into a ball. (I think I added 1 Tbsp.water extra just to bring the pie dough together. Not sure if this is due to high elevation or not.) Cover with plastic wrap and chill for an hour before using.


All in all a delicious apple pie. You can of course pie a premade pie dough, but thus far every brand I've tried has been much too thin and breaks apart easily when you slice the pie.


Enjoy!

Brown Sugar Apple Pie
Makes one deep dish pie, about 8 servings
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Ingredients:
  • 1 deep dish pie crust, prepared but not baked
  • 6 cups mixed variety baking apples, sliced thin 
  • 1/2 cup brown sugar
  • 1/4 cup sugar
  • 1 Tablespoon cornstarch
  • 1 tsp cinnamon
  • 1 tsp freshly ground nutmeg
  • dash cloves
  • Topping:
  • 2 Tablespoons brown sugar
  • 2 Tablespoons flour
  • 2 Tablespoons butter
Directions:
  1. Roll the crust and lay the crust in the pie pan, crimping the edges. Put the pie crust in the freezer for 20 minutes. Meanwhile, put the apples, cornstarch, sugars and spices into a bowl and let it macerate for at least 20 minutes. Take the crust out of the freezer and dust the bottom with a little flour. Spoon the apples into the crust, making sure to fill in the whole crust, not leaving big gaps of air.
  2. Mix topping together in a small bowl, then sprinkle over the top. Bake at 425 degrees for 15 minutes, then reduce the oven temp to 375 and bake an additional 30-35 minutes. Let the pie sit for at least two hours to let it "set up."
Recipe slightly adapted from Baking Outside the Box


2 comments:

  1. I always make apple pies with a top crust and get so frustrated trying to make it look pretty. This pie is a beauty. Trying this next time my husband requests apple pie :)

    ReplyDelete

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