Apple Pie

Apple pie: I have a very strange and specific relationship with Apple Pie.  One steeped in childhood memories, and New England fall weather.  When I tell people about my childhood, they usually smile and make fun of the somewhat “Leave it to Beaver” circumstances I recount.  For example, I grew up in a small town just inland of the coast of Maine called “Hope” AND our house was flanked by apple orchards on both sides.  It doesn’t get much more angelic America than apple orchards and funny-named towns, yes?

Well, my sister and I, just like Jim and Huck Finn, used to sneak into the apple orchard as little girls giggling and picking up fallen apples to take home.  We’d eat the apples, make pie with the apples, and felt like regular renegade adolescents with an affinity for stolen fresh appley produce.

I realize that stealing fallen apples from an orchard that sits in your backyard is probably the least renegade thing a child can do, but I must admit, it was fun and delicious.  We were always scared of getting “caught” and would run back into the woods behind our house the second we heard anyone talking, or any vehicle on a back road.

After the rush and thrill of chasing down fallen apples in an orchard, the best part of our “thievery” were the pies we would make.

Everyone raves that when you go to Maine, you must try the lobster.  But what about the fresh-baked New England pie? There’s something about the apples in Maine that just don’t taste like the apples everywhere else.  Prepared with a warm, flaky, buttery crust, these crisp stolen apples make the most intriguing kind of pie.

For those readers daring enough to prepare a traditional New England Apple Pie with stolen apples, then this recipe is just for you.  But, I suppose apples acquired through non-thievery, or actual purchasing will work too.

Traditional New England Apple Pie

This recipe comes from the “Old Fashioned Apple Pie” section over at Elise Bauer’s Simply Recipes (you can find it here).  My recipe is pretty similar to her’s, but I call for several substitutions: Ameretto liquor instead of brandy, and an increase in spices.

Ingredients:

–Crust–

*See basic all butter pie crust recipe here.

Note: for an almondy variation (as pictured here, use 1/2 cup ground almonds & 2 cups flour instead of 2 1/2 cups all purpose flour)

–Filling–

* 2/3 cup sugar

* 3 tablespoons all purpose flour

* 1/2 teaspoon allspice

* 1/4 teaspoon nutmeg

* 1/2 teaspoon cinnamon

* 3 pounds of Granny Smith Apples, peeled and sliced into 1/4-1/2 inch thick slices (can use 1 1/2 lbs granny smith & 1 1/2 lbs gala)

* 1 1/2 tablespoons Ameretto

* 1 teaspoon vanilla extract

1.) Begin by prepping the pie crust dough.  See the all butter pie crust recipe for specific step-by-step instructions.

2.) Prepare sugar/apple filling mixture: add sugar, flour, allspice, nutmeg, cinnamon to a bowl.  Using a whisk, whisk to combine.

3.) Peel apples and remove core.  Using a sharp knife, cut apple into 1/4-1/2 inch slices and add to dry mixture.   Once apples are all peeled, toss in dry mixture until fully coated.  Pour in ameretto and vanilla over the surface of the apples.  Toss until fully integrated.

4.) Allow apple mixture to sit for about 20 minutes at room temperature.

5.) Preheat oven to 375F.  When apple mixture has had ample time to macerate, roll out dough on a well-floured surface and line the bottom of a pie pan.

6.) Pour apple mixture into the center of the pan and even top of mixture with a wooden spoon.

7.) Roll out the second dough ball and cover mixture.  Using your thumbs, roll up bottom and top layer of dough into a thick, rounded crust.

8.) Using a beaten egg, brush the top of the pie crust. Using a sharp knife, make a medium-to-large-size “X” across the center of the pie (for venting during the cooking process).

9.) Add to oven and bake at 375F for 20 minutes.  Reduce heat to 350F and cook for an additional 20-30 minutes, or until crust is golden brown and filling is bubbly.  Remove pie from oven and allow to cool to room temperature.  Serve warm, or cold with whipped cream, or my favorite, ice cream. Enjoy! Makes 8-10 servings.

Apple Pie, 5.0 out of 5 based on 1 rating Google+