The Perfect Apple Pie
Featured Pinch Tips Video
- 9" deep dish marie callendar pie crusts
- large granny smith apples - peeled, cored and sliced thin (between 1/4" - 1/3" thick - if cut too thick, the apples will not cook through
- zest and juice from one small lemon
- 1/2 tsp
- 1/4 tsp
- 1 stick
- unsalted butter (1/2 cup)
- 2 Tbls
- all purpose flour
- 1/2 cup
- white sugar
- 1/2 cup
- brown sugar, packed
- 2 Tbls
MAKES ONE SEMI-THICK, FLAVORFUL, JUICY, DEEP DISH PIE - THE RESULT OF MUCH EXPERIMENTING.
1In large bowl, mix together apples and lemon. Set aside.
2In a medium bowl, soften butter in microwave (about 30 seconds). Stir in flour to form a paste. Add water, white sugar, brown sugar, and spices. *Set aside 1/4 cup of sugar butter mix. Fold the remaining sugar butter mix evenly throughout the apple lemon mix.
3Fill bottom crust with apple mix, mounded slightly in the center to reduce spill over.
4Ball up and re-roll the 2nd pie crust into about 11" circle, then cut it into 1/2" or 3/4" strips for the lattice top. (I use a ruler for a straight edge.) Using the strips, cover apple pie with a lattice work crust.
5*Using a rubber spatula or your fingers, spread the reserved 1/4 cup sugar butter mixture evenly on top of the lattice. The mixture is thick, but will form a thin, sweet crust on the lattice work.
6*Alternate method to sweeten the lattice - Instead of brushing the top lattice crust with the sugar/butter mixture, after the pie has cooked 35-40 minutes, brush lattice with a little milk and sprinkle the top with sugar and cinnamon. (Course ground sugar works great for this.)
7Bake 35-40 minutes in the preheated oven. Loosely cover the pie with tin foil to prevent burning and bake an additional 35-40 minutes.