Friday, October 14, 2011

The Best Classic Apple Pie.

When it comes to the classics, I turn to Cooks Illustrated The New Best Recipe Cookbook and it never disappoints. My #1 cookbook recommendation, especially to a new cook or new wife looking to impress (which is why I bought it years ago).
Also recommend this Emile Henry pie plate.
Get them both & you're golden. Like the pie. Isn't it pretty?

I make just a couple minor adjustments to the recipe. (slicing the apples with my food processor slicing disc blade is the biggest variation)

Classic Apple Pie
(adapted from The New Best Recipe cookbook)
Basic Pie Dough (for 2-9in pies ) I use Pilsbury refrigerated crusts
2 T flour
3 Granny Smith (1 1/2 lbs), peeled & cored
4 McIntosh (2lbs), peeled & cored
1 T lemon juice
3/4 c sugar, plus 1 Tbsp for top
1/4 t nutmeg
1/4 t cinnamon
1/8 t allspice
1/4 t salt
1 lg egg white, beaten lightly

Place oven rack at lowest position & place lined baking sheet on it.
Preheat to 500 degrees.
Let dough stand at room temp for 1 hr. (until malleable)
Line the bottom of a 9in pie plate with 1 of the dough circles. (may want to roll out to stretch slightly)

Peel & core the apples.

Attach the slicing disc blade to your food processor & pulse the apples through in batches. (or slice by hand first in quarters & then again about 1/4 in-1/2 in slices to get same effect)
Add sliced apples to a large mixing bowl. 
Toss with lemon juice
Mix sugar, spices & flour in a small bowl & toss with apples.
Pile the apple mix (including juices) onto crust in pie plate, mounding at the center.

Roll out the remaining circle to stretch slightly (11-12 in) & place carefully on top of apples.
Tuck the top dough under the edges of the bottom dough & make it look pretty.
Cut 4 small slices in center. (see bottom picture)
Brush with egg whites.
Sprinkle with 1 T of sugar.

Place on top of baking sheet in oven.
Then turn oven down to 425 degrees. Bake for 25 min. (til top is golden)
Turn oven temp down to 375 degrees. Bake for 30-35 min longer.
(at 20 min into baking at this temp I typically put my pie crust shield on-you could use foil-to keep from getting too brown).

I snapped this as soon as it came out of the oven.
Transfer to a wire rack; cool to room temp at least 4 hours.
Serve with whipped cream or vanilla ice cream.
Be impressed with yourself! Look at that pie. You're a rock star!
Share it with your fussiest pie pals. Pin It


  1. Oh, Lordie...
    I need a couple more hours in the day.

    That looks superb!

  2. It looks amazing!!!!!!! You should audition for the Next Food Network Star!

    Heather! What happened to your blog?! I miss it!!!


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