October slipped away so quickly that I completely forgot to share this pie with you! Oops! Here’s the Pie of the Month for
I found this recipe in Nick Malgieri’s Modern Baker book but Nick got the recipe from Maida Heatter. You know recipes are great when they’ve come through TWO famous bakers before they get to your kitchen! My dad ate a slice two days after I baked it and declared the pie a masterpiece. I can’t imagine what he would have said if he had tasted it warm from the oven!
I only made a few modifications to this recipe. First, I added some cornstarch to the apple mixture because I like a thicker filling. I also reduced the sugar, and when making it again I’d reduce it even more. I really like the apple flavors to pop in my pies, and besides…. there’s plenty of sugar in the vanilla ice cream I load on top! I also like my apple pie to have crunchy apples, but I may stand alone in that camp, so while I’d cook the apples less in the future, I won’t include that change in this recipe because I’m sure some of you think I’m strange.
By the way, this pie does use 5 pounds of apples. Five pounds of apples takes a heck of a long time to peel unless you have a peeler and corer. If you do, then you’re in luck because you’ll save yourself an hour of peeling and slicing. Otherwise, get peeling! You’ve got a lot to do!
Also, note that this recipe calls for two kinds of apples. You want the Granny Smiths because they retain their shape and provide a bit of tartness. You want the Golden Delicious (or a similarly softer apple) because they will break down to form a thick, apply sauce. (Apply is a word by the way. I had no idea until I typed it and auto-correct didn’t yell at me to fix it. Who’da thought? Words with Friends, here I come!!!)
Enough chit chat. Let’s bake!
Adapted from Modern Baker
A pie that uses 5 pounds of apples is surely a health food, right? :)
- For the filling, melt the butter in a cast-iron dutch oven or other large pan with a cover. Add the apples and sprinkle with sugars and cinnamon. Cover the pan and cook over medium heat for 5 minutes, until the apples have exuded their juices. Uncover and continue cooking, stirring occasionally, until the apples are tender. About 1/3 will have disintegrated, and the rest of the apples should remain intact. Cool the filling. The filling may be made several days in advanced and stored, covered, in the refrigerator.
- Set a rack on the lowest level of the oven and preheat the oven to 375F.
- Halve the pie dough and roll into 13-inch circles. Center one circle on the pie plate. Add the filling. Top with the second crust and pinch the edges. Use a paring knife to cut slits into the top of the pie to allow the pie to vent steam. Place the pie on a tray to catch any juices that may fall. Brush the top with egg wash and sprinkle with sugar.
- Bake the pie until the dough is golden and the filling is bubbling, about 40 minutes. Cool on a rack.
- Serve with delicious homemade ice cream or homemade vanilla whipped cream.