Sweet · Autumn
Apple Pie
Tart and sweet apples, enough flour to thicken the juice, and a long rest after baking so the slice holds.
1 hour 40 minutes, plus cooling · Serves 8 · One 9-inch pie
“Taste and see that the LORD is good.”
Ingredients
- 1 double butter pie crust
- 3 lb apples, a mix of tart and sweet, peeled and sliced
- ¾ cup sugar
- 3 tbsp all-purpose flour
- 1 tsp cinnamon
- ¼ tsp fine salt
- 1 tbsp lemon juice
- 2 tbsp butter, cut into bits
Method
- 1
Heat the oven to 400°F. Toss the apples with the sugar, flour, cinnamon, salt, and lemon juice. Let them sit 10 minutes.
- 2
Fit one crust into a 9-inch pie plate. Pour in the apples and their juice. Dot with the butter. Lay the top crust on, trim, and crimp. Cut four vents.
- 3
Set the pie on a sheet to catch drips. Bake 20 minutes. Lower the oven to 350°F and bake 40 to 50 minutes more, until the filling is bubbling in the center vents and the apples are tender when you test one through a vent. Tent with foil if the crust browns early.
- 4
Cool at least 2 hours before you slice. A hot apple pie runs. That is the flour not yet set, not a failed crust.
From the kitchen
- All sweet apples make a bland pie. Keep at least half of them tart.
- Bubbling at the edge is not the same as bubbling in the center. Wait for the center.
My note
Kept on this device, beside the recipe, for the next time you cook it.
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