Apple Pie is one of those recipes that quietly comforts, in smell, taste and the knowledge of the humble hands before yours that have made the same recipe – even for the same holidays and celebrations.
With dustings of flour flying all over my kitchen as a young bride, my spirits soared as I mastered my first apple pie as a newlywed.
I felt pride in being able to serve it to my husband and my parents who were visiting for supper that evening as we finished our meal, even though I’d been on the phone with my Grandmother every step of the process with her talking me through all the way.
Years later as I poured the apples into the pie plate and then gently placed the second crust atop all of the apples, I felt the warm flow of tears on my cheek.
It was the fall of the year my Grandmother passed away on Easter Sunday and the weightyness of her passing finally hit me.
Now as I make apple pie, my heart isn’t as heavy as that year following her passing. I realize the gift she gave me was much more than her pie recipe, she selflessly gave me love, and most importantly, the understanding that life passes quickly, but the legacy you leave behind is the lifetime of simple moments you share with those you love.
She truly made me feel like one of the most special people in her whole world and through her time and love, instilled in me the confidence and courage to try new things.
I remember telling her during that pie making phone call how I was so nervous that it wouldn’t turn out like hers. “What if it isn’t right, Grandmother?,” I’d asked her.
“Well honey, it’s just pie. You can always try again tomorrow.”
And my love of experimenting in the kitchen was born.
While Grandmother only used one type of apple in her apple pie, through the years of experimenting, I found I loved to use a combination of apples. Baking apples for how soft they become, eating apples for their crispness and texture, and Granny Smith for their tartness. But, of course, you can experiment for the combination, or lack of combination, of apples that you prefer.
Here’s our Apple Pie Recipe. It is most certainly a keeper.
- 2 (9-inch) pie crust recipe
- 2 baking apples (Cortland, Braeburn, Rome, etc.)
- 2 crisp eating apples (Honeycrisp, SweeTango, Fuji, etc)
- 1 Granny Smith apple
- 1 tablespoon lemon juice
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 tablespoon apple pie spice
- pinch Kosher salt
- 1 tablespoon cornstarch
- 3 tablespoons milk
- 2 tablespoons granulated sugar
- Preheat oven to 350º F.
- Prepare 2 (9-inch) pie crust recipe. Place bottom crust into pie plate and freeze as directed. Roll second pie crust and set aside while preparing apple pie filling.
- Peel all apples and slice into ¼-inch slices, being sure to remove any core. Toss apples into a large bowl with lemon juice and coat to prevent apples from turning color. Add brown sugar, granulated sugar, apple pie spice, salt, and cornstarch.
- Remove pie plate from freezer and pour apple mixture into the bottom crust. Top with second pie crust and turn bottom crust on top of edges of the top crust. Crimp or press closed. Cut slits into the top of the pie crust, place on top of a rimmed baking sheet to catch any drippings.
- Brush top of pie crust with milk and sprinkle with granulated sugar.
- Bake 45 - 50 minutes, until top crust has browned. Remove from oven and allow to cool at least 30 minutes before slicing.
- Store remaining pie tightly covered in the refrigerator.
Cake Stand in photography by Beatriz Ball :: Organic Pearl Nova Round