It is finally starting to feel like fall in this part of the country.
We actually had a fire in our fireplace this weekend.
It was wonderful.
I sat in front of the fire (so exhausted from our weekend diy–more on this to come later) and snuggled under a throw, as happy as can be.
I decided that for dinner on Sunday (my Mom is making seafood gumbo)
that we would have apple pie for dessert.
Nothing really says fall like a classic apple pie.
This apple pie is my all-time favorite.
It is super easy and the apples are delicious.
I cook mine the entire time because I really like a super crunchy, flaky crust.
Classic Apple Pie
(slightly adapted from Fine Cooking)
2- 2 1/2 pounds firm apples (Granny Smith, Gala, Cortland), about 8 apples
2 teaspoons fresh lemon juice
2/3 cup packed dark brown sugar
1/4 cup plus 1 teaspoon granulated sugar
3 tablespoons cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/8 teaspoon nutmeg
1 large egg white
1 teaspoon water
2 teaspoons unsalted butter, softened, plus 1 tablespoons butter cut into small (1/4-inch) cubes
2 pie crusts ( I used Pillsbury roll pie crusts)
Position two oven racks in the lower third of the oven and heat the oven to 400 degrees.
Make the filling:
Peel the apples, remove the cores, and cut into slices. Put the apples in a large bowl and toss with the lemon juice.
Combine the brown sugar, 1/4 cup of the granulated sugar, cornstarch, cinnamon, kosher salt, and nutmeg in a small bowl. (Don’t add this to the fruit yet.)
In a small dish, lightly beat the egg white with 1 teaspoon water. Set aside.
Butter a 9-inch deep dish pie plate, including the rim, with the 2 teaspoons of softened butter.
Place one of the pie crusts in the pie plate and lightly press it into the pan. Brush the bottom and sides of the dough with a light coating of the egg-white wash. Leaving a 1/4-inch overhang, cut around the egde of the dough with kitchen shears.
Combine the sugar mixture with the apples and toss to coat well. Mound the apples in the pie plate, rearranging the fruit as needed to make the pile compact. Dot the apples with the 1 tablespoons cold butter cubes.
Place the top crust on the pie and tuck the two layers together. Press a lightly floured fork around the edge of the dough to seal it.
Lightly brush the top with cold water and sprinkle the surface with the remaining 1 teaspoons sugar. Make steam vents in the dough by poking the tip of a paring knife through it in a few places; it’s important to vent well so that the steam from the cooking apples won’t build up and crack the top of the crust.
Bake the pie:
Cover the rim of the pie with aluminum foil bands. This will prevent the edge of the crust from overbrowning.
Place the pie on a rimmed baking sheet to catch any juices that overflow during baking.
Bake until the top and bottom crusts are golden brown and the juices are bubbling, 60 to 75 minutes; to thicken, the juices must boil, so look for the bubbles through the steam vents or through cracks near the edges of the pie.
During the last 5 minutes or baking, remove the foil bands from the edges of the pie. Cool the pie at least 3 hours and up to overnight before serving.