Makes: One 9-inch pie, enough for about 8 servings
Time: 1½ hours
It’s hard to imagine autumn without apple pie. Whether for Thanksgiving dinner or a dessert that lasts all week, this is the classic recipe you’ll turn to again and again when the weather turns crisp. The best pies, of course, are made with the best apples.
This pie is also fabulous with a Crumb Topping, and, if you like, add up to ½ cup finely chopped walnuts to the filling for more texture.
1. Heat the oven to 450°F. In a small bowl, whisk together the flour, sugar, spices, and salt. In a large bowl, mix together the apples and lemon juice. Add the dry ingredients to the apples and toss to coat.
2. Layer the apple mixture in the rolled-out pie shell (make sure to pour in any excess juices), then dot with the butter. Cover with the top crust, crimp the edges of the 2 crusts together, then decorate the edges with a fork or your fingers as illustrated on page 257.
3. Put the pie on a baking sheet and brush the top lightly with milk; sprinkle with sugar. Use a sharp paring knife to cut two or three 2-inch-long slits in the top crust; this will allow steam to escape. Bake for 10 minutes; reduce the heat to 350°F and bake for another 40 to 50 minutes or until the pie is golden brown. Check on the pie when it has been cooking for a total of 35 minutes and tent the edges of the crust with aluminum foil to prevent burning. Cool on a rack before serving warm or at room temperature.
PEAR-GINGER PIE This also tastes great as an open-faced pie, with a Cookie Crumb Crust made with gingersnaps: Substitute firm pears for the apples and ginger for the cinnamon. Swap in brown sugar for the granulated sugar just in the filling.
DUTCH APPLE PIE A little cream makes this pie special: Add 2 tablespoons cornstarch or 3 tablespoons instant tapioca to the dry mixture. Proceed as directed, making sure to cut a large vent hole in the center of the top crust. About 30 minutes into the baking time, pour ½ cup cream into the vent hole and finish baking as directed.
CIDER APPLE PIE Intensify the apple flavors for a pie with oomph: Omit the lemon juice. Place the apples and 2/3 cup apple cider in a large pot. Bring the cider to a boil, cover, and cook over high heat for about 5 minutes, stirring occasionally. Drain the apples and reserve the cider. Transfer the cider to a small saucepan and, over medium-high heat, reduce it to about ⅓ cup. Add the reduced apple cider back to the apples, let cool completely, then proceed with the recipe.
APPLE PIE WITH CHEDDAR CRUST For a sweet and savory twist—many people swear by this combination; try it with fresh herbs as in the list below: Mix 1 cup shredded sharp cheddar cheese into the dry ingredients of Savory Piecrust.
SALTED CARAMEL APPLE PIE A decadent, oozing pie: Make the Salted Caramel Sauce in advance. When it comes time to assemble the pie, layer a third of the apple mixture in the pie shell, then drizzle a third of the caramel sauce over it; repeat until the last layer of apples is covered in caramel. Bake as directed.
BROWN BUTTER APPLE PIE The nutty flavor of brown butter doubles the cozy, homey flavor of this classic pie: Decrease the sugar to ¼ cup and omit the spices. Melt 4 tablespoons (½ stick) butter over medium heat in a heavy skillet or saucepan, watching closely until the butter smells great and is a nice copper color. Let cool for a couple minutes before adding to the apple mixture.
8 Additions to Apple Pie
Apples are well complemented by ingredients that emphasize their warmth, like nuts, booze, or spices, as well as brighter flavors like berries and citrus: