An apple pie is a pie in which the principal filling ingredient is apple. It is often served with whipped cream, ice cream, or cheddar cheese. It is generally double-crusted, with pastry both above and below the filling; the upper crust may be solid or latticed.
I used sweet and tart Granny Smith Apples to make my filing. Granny Smith apples are the most tart of all the apples. They also have a crisp taste which allows the apple to soften without getting mushy. Along with that delicious warm flavor the soft texture of the apple is what makes apple pie a classic dessert recipe.
A perfectly tender fall spiced apple filling which makes for the most delicious and heartwarming apple pie.
- 4 large granny smith apples, peeled, sliced
- 1 stick butter
- 3 tbsp all-purpose flour
- 1/4 cup water
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 heaping tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp vanilla
· 2 sheets of pre-made pie crust
- Place the peeled, cored, and sliced apples in a large bowl. Set aside.
- Preheat oven to 425F.
- In a medium sauce pan, melt butter over medium heat. Add the 3 tbsp of flour and mix well, forming a paste.
- Add the water, sugars, cinnamon, nutmeg, and vanilla and mix well.
- Bring to a boil for 1 minute, then reduce heat to a simmer for an additional minute.
- Add apples and cook for a 2-4 minutes.
- Pour apples (keep reserve liquid out as the apple release water as well) into prepared pie crust, mounding slightly.
- Top with second pie crust (lattice design, etc). Brush the remaining with cream or egg wash
- Cover the pie loosely with aluminum foil. (I lightly spray the foil so it does not stick to the pie).
- Place the pie on top of a cookie sheet (to catch any drips) and bake at 425F for 15 minutes.
- Reduce the heat to 350F and bake for another 50 minutes (remove the foil the last 10 minutes to let the crust brown), or until done.
- The pie is done when the crust is golden-brown and the apples are soft when pierced with a fork.