Apple Pie



We went apple picking last weekend and are still swimming in Cortlands. We’ve made apple butter, apple chips, apple crisp, but the apple pie — that was the stand out crowd pleaser. When I was looking for a recipe, I rummaged through a bunch of more complicated approaches online (sautéing the apples first, then letting them cool; making a kind of cinnamon-sugary roux on the stovetop, etc.), but was looking for your basic, super delicious apple pie recipe. So, I went old school, put my computer down, picked up my How to Cook Everything cookbook and made apple pie a la Mark Bittman. Let me tell you, he did not disappoint. This will definitely be my go-to apple pie recipe from now on. A little vanilla ice cream and pow! Fall amazingness in your mouth.

Need a pie crust recipe? Here you go!

Apple Pie
  1. 1/4 cup brown sugar
  2. 1/4 cup white sugar
  3. 1/2 tsp. ground cinnamon
  4. 1/8 tsp. ground nutmeg
  5. a pinch of salt
  6. 6 apples (Cortland or McIntosh are good cooking apples) peeled, cored, and cut into ~ 1/2 inch slices
  7. 1 Tbs. freshly squeezed lemon juice
  8. 1.5 Tbs. cornstarch
  9. 2 Tbs. butter, cut into pieces
  10. Milk for brushing the crust
  11. One double-recipe pie crust
  1. 1. Roll out the bottom of the pie crust and place in a 9-11 inch pie pan.
  2. 2. In a large bowl, mix sugars, spices, and salt together. Add apples and lemon juice and toss until fully mixed.
  3. 3. Pour apples into pie crust, piling apples higher in the center. Dot with the butter.
  4. 4. Roll out your top crust and place over apples. Press bottom and top crusts together with fingers or a fork or whatever decorative method strikes your fancy.
  5. 5. Place pie in refrigerator while you preheat the oven to 450 degrees.
  6. 6. Place pie on a cookie sheet and brush the top lightly with milk, sprinkle with sugar. Cut a few 2-inch long vent holes in the top crust to let steam escape.
  7. 7. Bake for 10 minutes. Reduce heat to 350 degrees and bake for another 40-50 minutes or until the pie is golden brown.
  8. 8. Cool a bit before serving.
Adapted from How to Cook Everything
Adapted from How to Cook Everything
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