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Courtesy of Arthur Bovino
Slice of Apple Pie
In 2006, this classic American apple pie recipe was selected as one of the top 25 dishes of the year by USA Today. It's as scrumptious as promised, and even more so with a scoop of vanilla ice cream or frozen yogurt on top of a warm, buttery slice.
From Chef Brian McBride of Blue Duck Tavern
For pie dough:
- 1 pound cold butter, chopped into small pieces
- 1 pound all-purpose flour
- 4 ounces cake flour
- 1 ounce sugar
- 1 teaspoon salt
- 4 egg yolks
- 1 cup heavy cream
For the pie:
- 2 ounces butter
- ½ cup brown sugar, plus more for sprinkling
- 2 cinnamon sticks
- 5 Granny Smith apples, peeled, cored and cut into 8 wedges (preferably chilled)
- 2 ounces apple sauce
- 2 eggs
- 2 tablespoons milk
- ½ cup brown sugar, for sprinkling
For pie dough:
In a mixer with a paddle, mix butter, flours, sugar, and salt just until combined (make sure not to overmix). In a bowl, mix egg yolks and cream together. Add to the flour mixture. Mix very quickly, just until everything comes together. Chill dough before using.
For the pie:
Preheat oven to 350 degrees. In a sauté pan, melt the butter. Add the brown sugar and cinnamon sticks. Cook until caramelized, and then add the apples. Cook until they are just soft but retain their firmness (chilling the apples before cooking helps this process).
Roll pie dough out until 1/8-inch thick and line the pie tin with it. Add apple sauce to the bottom, spreading it out with a spatula, and then fill the pie tin with the cooked apples. Cut out one round piece of pie dough and place on top. Whisk together egg and milk to create egg wash and brush it over the pie. Sprinkle some brown sugar on top. Bake for about 30-35 minutes or until golden brown.
Click here to see more apple recipes
52 apple recipes from the L.A. Times Test Kitchen
Cut into it and this award-winning apple pie is all about the fruit, generous hunks of gently baked apple, its pure, clean flavor enhanced by a sweet, spicy glaze. Click here for the recipe. (Gina Ferazzi / Los Angeles Times)
The chicken salad at Lunch in Culver City is a deliciously simple dish. It combines diced chicken with a little red onion, celery, currants and apple for a nice crunch, great color and a wonderfully fresh combination of flavors not unlike a classic Waldorf. And it’s just as easy to prepare. Click here for the recipe. (Kirk McKoy / Los Angeles Times)
Combine just a few ingredients, and this chicken and apple sausage is ready to go. It doesn’t need to be cased simply form the loose sausage into patties and fry them to order. Studded with apples and onions, and scented with cinnamon and chopped sage, it’s wonderfully fragrant and tender -- the perfect breakfast sausage. Click here for the recipe. (Kirk McKoy / Los Angeles Times)
You can make the apple filling earlier in the day and roll out the pastry and bake this upside-down tart in the evening if you wish. Serve simply, with plain whipped cream. Click here for the recipe. (Luis Sinco / Los Angeles Times)
Wine, triple sec, orange juice and brandy are sweetened with sugar and a touch of vanilla, and served with sliced oranges, lemons, apples and grapes. Click here for the recipe. (Bob Chamberlin / Los Angeles Times)
Curry brings out the sweetness in Dungeness crab, and diced apples and almonds add a nice crunch to this salad. Click here for the recipe. (Glenn Koenig / Los Angeles Times)
These baked apples are stuffed with a fragrant mixture of brown sugar, cherries, figs, almonds and pecans, and basted with maple syrup and apple cider. A simple dessert, it comes together in about an hour. Click here for the recipe. (Stephen Osman / Los Angeles Times)
This classic French dessert is adapted from “The Country Cooking of France” by Anne Willan. Find tarte tatin molds at select cooking and gourmet supply stores, as well as online. Click here for the recipe. (France Ruffenach)
Salute the season with a Nuit Rouge cocktail, which combines a wonderfully potent mix of apple and lemon juices with ginger beer and bourbon or dark rum. Click here for the recipe. (Kirk McKoy / Los Angeles Times)
We were smitten with this loaf even before it came out of the oven, the scents of cinnamon and apple perfuming the kitchen as it baked. Cooled, the wonderfully crumbly topping revealed a light and fluffy loaf, almost cake-like in texture. It’s only slightly sweet with a gentle tang from buttermilk, and with little chunks of apple and walnut suspended throughout. Paired with a good cup of coffee, it makes a perfect start to the day. Click here for the recipe. (Glenn Koenig / Los Angeles Times)
Bright, scarlet cranberries add a nice tart note to this apple crisp. Click here for the recipe. (Kirk McKoy / Los Angeles Times)
Who says you need bread to make a stuffing? This breadless stuffing combines dried fruit, nuts and herbs in a fragrant and savory dish. Click here for the recipe. (Beatrice de Gea / Los Angeles Times)
Shredded apple lends sweetness to red cabbage, slowly braised in duck or bacon fat with a fragrant mix of orange and apple juices, red wine and spices. Click here for the recipe. (Glenn Koenig / Los Angeles Times)
Filled with fruits and spices, this English mincemeat pie is a twist on tradition. To appreciate the full flavor of fruit and spice, serve the pie hot or at room temperature, topped with a scoop of your favorite ice cream. Click here for the recipe. (Robert Gauthier / Los Angeles Times)
This wild rice salad combines a flavorful fall harmony of pecans, dried cranberries, Calvados (apple brandy), Dijon mustard, diced apple and blue cheese. Click here for the recipe. (Stephen Osman / Los Angeles Times)
If you’re an apple dessert fan but are intimidated by strudel, this is just the ticket. This is a strudel in the round. It’s easy to assemble using prepared filo sheets. And it is extra easy to cut the rounded shape makes for attractive, apple-stuffed wedges. Click here for the recipe. (Wally Skalij / Los Angeles Times)
Easy Street apple tart with a crumb topping was one of our best recipes of 1988. Click here for the recipe. (Anne Cusack / Los Angeles Times)
Serve these thick apple pancakes with cinnamon butter. Click here for the recipe. (Glenn Koenig / Los Angeles Times)
Apple and fennel salad, courtesy of Chef José Andrés. Click here for the recipe. (Stephen Osman / Los Angeles Times)
These muffins, studded with diced apples and fragrant with cinnamon spice, can be whipped up in about an hour. Click here for the recipe. (Glenn Koenig / Los Angeles Times)
Herbed pork loin is even better when it’s barded with bacon, a simple method that’s kind of like wrapping a present without tape. Here two tenderloins are rubbed with minced sage and garlic, then covered with applewood-smoked bacon. As the pork roasts in a hot oven, the crisping bacon adds moisture and flavor. Add some quartered apples (neither peeled nor cored, they add a pretty, rustic look) and fresh sage leaves part way through the roasting. The rendering bacon fat and accumulating pan juices caramelize the apples -- and make an awesome quick pan sauce when deglazed with a little wine. Click here for the recipe. (Kirk McKoy / Los Angeles Times)
This simple recipe combines apples, brown sugar, cider, brandy, cinnamon, nutmeg, cloves, ginger, lemon zest and juice in a rich applesauce. The recipe calls for a pressure cooker, but the applesauce can also be slowly simmered on the stove. Click here for the recipe. (Mel Melcon / Los Angeles Times)
Tarte tatin is the French-style upside-down apple cake in which you first cook apples in sugar and butter to make a caramel sauce, then top with a puff pastry base. Once the crust is baked, the cake is inverted and served oozing with the built-in caramel sauce and a scoop or two of ice cream. This version of the recipe is from Nounou, a restaurant on the French Riviera. It was picked as one of our best recipes of 1986. Click here for the recipe. (Annie Wells / Los Angeles Times)
Rosemary pain perdu (bread pudding) is served with sauteed apples, Chantilly cream and Armagnac caramel sauce. Click here for the recipe. (Ricardo DeAratanha / Los Angeles Times)
Croustade with apples and prunes in Armagnac makes for a dramatic presentation, with crisp yet delicate layers of filo filled with apples and prunes in a sweet Armagnac syrup. Click here for the recipe. (Rick Loomis / Los Angeles Times)
Pear and apple slices are tossed with a light, bright cranberry vinaigrette in this simple yet flavorful salad. Click here for the recipe. (Francine Orr / Los Angeles Times)
Top a fennel-apple slaw with a pretty frico (cracker-like baked Parmigiano-Reggiano), the salt and crunch of the cheese a perfect contrast with the pale, cool reprieve of the salad. Click here for the recipe. (Glenn Koenig / Los Angeles Times)
All About Eve cocktail, made with apple-infused sherry. Click here for the recipe. (Liz O. Baylen / Los Angeles Times)
Light in texture, this rich challah is studded with fresh apples and raisins. Click here for the recipe. (Kirk McKoy / Los Angeles Times)
Lightly drizzle a glaze over this cinnamon roll-type coffeecake and serve it warm. Chunks of bacon and apple spill out -- it’s a wonderful play on flavors with just a hint of sweetness. Click here for the recipe. (Ricardo DeAratanha / Los Angeles Times)
For a fresh take on classic apple pie, try topping the apples with a layer of dried cranberries that have been macerated in orange juice and cider, then torqued with vanilla and fresh ginger. Click here for the recipe. (Kirk McKoy / Los Angeles Times)
They look more like apple fritters than typical latkes, but apple latkes are a Hanukkah specialty. This recipe comes from Claudia Roden’s “The Book of Jewish Food” (Knopf, 1996). Beer or milk may be substituted for the water in the batter, and cinnamon sugar or powdered sugar may be used for garnish instead of superfine sugar. Click here for the recipe. (Al Seib / Los Angeles Times)
Ponche, which plays a role even more significant than that of eggnog in Latin cultures, is served throughout the coldest months but particularly from the Day of Guadalupe to Epiphany, on Jan. 6. The three basic ingredients for ponche are tejocotes (whole or quartered), guava and sugar cane, but tamarind, hibiscus flowers and piloncillo (dark brown sugar) are also typical, and almost any available fruit, like apples or oranges, can be added to the pot some spike the drink with rum or tequila. Click here for the recipe. (Glenn Koenig / Los Angeles Times)
In this adaptation of the lush classic tarte tatin, we replaced the traditional pastry tart with an almond-flavored nonfat cake. The apples are cooked with sugar and a minuscule amount of butter until they are coated with a thick golden glaze, developing an intense flavor. To enhance the taste of this simple cake, we added a little amaretto. Click here for the recipe. (Anne Cusack / Los Angeles Times)
Thin-crusted apple tart, adapted from Michele Anna Jordan, A.P.P.L.E. (Apple Publicity Promotion Ladies Effort), published in “Sebastopol Gravenstein Apples: Sweet & Savory Recipes.” Sometimes Jordan adds a pinch of chipotle powder and replaces the apple jelly with a hot pepper jelly made by Tierra Vegetables for a combination of sweetness and heat. Click here for the recipe. (Glenn Koenig / Los Angeles Times)
Roasted acorn squash is tossed with julienned tart apple, toasted hazelnuts and firm white cheese in this colorful salad. Click here for the recipe. (Mel Melcon / Los Angeles Times)
Potato pancakes are served with apple-onion jam and horseradish creme fraiche. Click here for the recipe. (Ricardo DeAratanha / Los Angeles Times)
Add a little extra flair to your apple pie with orange and almonds. Orange liqueur and chopped almonds are added to the apple filling, which is baked in a flaky crust flavored with a touch of orange juice. Click here for the recipe. (Gary Friedman / Los Angeles Times)
Apple lends a bright note to this rich, thick leek soup. Click here for the recipe. (Glenn Koenig / Los Angeles Times)
Classic and colorful, ambrosia is not complete without the fruit. This version includes pineapple, cherries, orange and apple. Click here for the recipe. (Glenn Koenig / Los Angeles Times)
A lightly sweetened honey-mustard dressing is used to moisten and bind this delicious smoked fish salad. It can be made up to 24 hours in advance -- perfect if you’re planning for company. Click here for the recipe. (Anne Cusack / Los Angeles Times)
Huckleberry’s apple butter cake incorporates almond meal and cornmeal with whole wheat and all-purpose flours for a dense but wonderfully crumbly texture. Not too sweet, it’s unabashedly rich, with no shortage of butter and a nice tang from generous apple chunks. Click here for the recipe. (Anne Cusack / Los Angeles Times)
Rich and creamy, this crumb pie is baked in a cinnamon pastry shell and topped with a sweet, crunchy streusel topping. Click here for the recipe. (Stephen Osman / Los Angeles Times)
Tart, diced apples, pork loin and curry powder offer a whole new take on classic hash. Click here for the recipe. (Anne Cusack / Los Angeles Times)
A bread pudding dotted with apples, dried cherries and almonds, this kugel is perfect whether you’re celebrating Tu Bishvat, sometimes called the Festival of Fruit, or any time of the year. Click here for the recipe. (Kirk McKoy / Los Angeles Times)
Why buy mustard when you can make your own? This hard cider mustard -- a coarse mustard dotted with bits of tart fresh apple -- is easy to make, and nothing beats the flavor of homemade. Click here for the recipe. (Mel Melcon / Los Angeles Times)
Spiced apple cider and a touch each of fresh lemon and ginger juices are the perfect complement to cava in this bubbly cocktail. Click here for the recipe. (Kirk McKoy / Los Angeles Times)
This recipe from “Simply French,” Patricia Wells’ book with three-star French chef Joel Robuchon, is a good example of the attention to detail that makes a truly great cook. It’s a small thing, but tilting the duck on the platter after the cooking really does result in a much moister breast. The citrus-flavored caramelized apples that accompany it are a perfect foil for the rich flesh. Click here for the recipe. (Stephen Osman / Los Angeles Times)
Dorie Greenspan’s “long and slow apples” is her two-hour take on the fashionable French restaurant dessert 20-hour apples. Apples are sliced very thin, layered in individual ramekins with a little sugar and some orange zest, and then baked. Click here for the recipe. (Robert Lachman / Los Angeles Times)
Apple, onion, ginger, raisins, currants and chipotle chile are slow-simmered in orange juice and cider vinegar to a nicely thickened chutney, perfect for using as a spread or dip. Click here for the recipe. (Mel Melcon / Los Angeles Times)
It’s like combining two of your favorite dishes in one: Top sweetened cubed apples with dollops of cobbler topping, then sprinkle over crumble topping before baking. Click here for the recipe. (Mel Melcon / Los Angeles Times)
Place some vodka and Applejack brandy in a shaker, with just a touch of amaretto and maple syrup. Shake with ice and pour into a chilled martini glass. Garnish with candied bacon and a thin slice of apple. Voilà. A candied bacon martini. Click here for the recipe. (Ricardo DeAratanha / Los Angeles Times)
Touring St. Louis: Levee High Apple Pie, The Blue Owl Restaurant and Bakery, Kimmswick
On a recent trip to St. Louis, Pie Pal Jan and I had an opportunity to have lunch at The Blue Owl, a well-known restaurant in Kimmswick, Missouri a small town just south of St. Louis on the Mississippi. The town is a day trip destination point. It is the headquarters of the Delta Queen Steamboat Company and home to the 95 year old Anheuser Estate, which is now open to the public. The town also has many opportunities for shopping! The town is most known, however, for The Blue Owl Restaurant and Bakery with its famous Levee High Apple Pie, which was the reason for our visit to this historic town.
After a quick walk around the town, we had lunch. The quiche was a preview of the dessert pie to come. We ordered the Levee High Apple Pie with caramel pecan topping which symbolizes the rocks and murky water of the overflowing Mississippi river. We could not imagine how the pie could be cut into serving size pieces, but we soon found out. On the plate, the apples, stacked inside the crust, resemble the levee. After lunch we drove to the levee and saw firsthand how easily the river could come out of its banks and cause flooding.
People: Mary Hostetter is the owner, hostess, and baker at The Blue Owl Restaurant and Bakery. Mary purchased the restaurant in 1985 after owning a business making cookies, cakes, and pies in her home. Mary has received national recognition for her pies such as the Women of Achievement award and Restaurateur of the Year. The Levee High Apple Pie has been featured on the Food Network’s “Road Tasted”, the Travel Channel’s “Pie Paradise”, and was designated ad one of Oprah’s “Top Favorite Things for the Holidays” in 2011. Mary welcomes each guest as they enter the restaurant. She exudes the joy of being a successful woman entrepreneur.
Places: The Blue Owl Restaurant and Bakery, Kimmswick, MO. http://theblueowl.com/ The restaurant was formerly a tea room and rooms have been added on to accommodate a growing number of guests. The restaurant now serves more than 300 customers a day.
Pies: Mile High Levee Pie was created to honor the “Great Flood of 1993.” The Mississippi River was cresting, and citizens and the National Guard frantically placed sandbags on the levee. Kimmswick was ordered to be evacuated. Fortunately, the town was spared extensive damage, and to celebrate, Mary developed The Blue Owl’s signature pie. Pies are available for shipping at foodydirect.com
Stevia Apple Pie
After years of working around the world, from the Savoy in London to Hotel Cipriani in Venice, Katherine Clapner, has launched her own company, Dude Sweet Chocolate, to make a name for herself.
Chef Clapner served for many years as Executive Pastry Chef at Stephan Pyles restaurant, working directly with Chef/Owner Stephan Pyles on dessert menu development and execution. Clapner brings more than 20 years of experience teaching and working in the restaurant industry.
Since beginning her culinary career as a pastry cook at Sam's Caf in Dallas, Clapner has extended her training internationally and gained many years of?valuable experience at notable ?establishments? worldwide. She has? worked under the?instruction of recognized names ?such as Chef Charlie? Trotter and Chef? Kevin Graham, and? has trained and ?held Pastry Chef? positions at Charlie?Trotter's (Chicago), The Windsor Court Hotel (New Orleans), Hotel Cipriani (Venice, Italy), The Savoy Hotel (London, England), and in Austin, Texas, Mansion at Judges Hill, Ranch 616, and Liberty Tavern and Finn & Porter at the Hilton Hotel, Austin, Central Market (Dallas, Fort Worth, Plano and Houston as consulting chef).
A native of Texas, Clapner attended the University of Texas at Arlington. She later enrolled in the Culinary Institute of America in New York, where she earned an Associates Degree in baking and pastry.
Clapner has been a featured pastry chef in such prestigious publications as Bon Apptit, The Chicago Tribune, Gambit Weekly, The Times Picayune, Restaurants and Institutions, Sante Magazine, FD Luxe, Dessert Professional, Austin Monthly (top pastry chefs), Austin Women's Magazine (top women responsible for the Saveur Hill Country Wine and Food Festival), Austin Chronicle (top 10 food moments and one of four top women pastry chefs in Austin), 360 Magazine, D Magazine (best chocolatier 2009, 2010, 2011, 2012), Dallas Observer (best chocolatier 2010, 2011) and on local television shows in New Orleans, Dallas, and Austin. Clapner was also a contributing writer for Southwestern Vegetarian, the acclaimed cookbook by Chef Stephan Pyles and featured on the Cooking Channels Food Crafters program.
In 2009, Clapner opened the first of her three gourmet chocolate shops, Dude, Sweet Chocolate. The concept started with a phone call from Merrill Lynch, the financial management company. Looking for custom gifts for top customers and employees, the company asked Chef Clapner to craft some special chocolates for the holiday season.Both before and while with Dude, Sweet Clapner has consulted with several restaurant groups the likes of PF Changs, Blue Mesa, Coast, Bolla and Brookshires Grocery.
Dude, Sweet is a minority owned business, with solid ties to local vendors and a commitment to utilizing green products whenever possible. Local and regional products used in the creation of both the product and the packaging include Lucky Layla Butter and Cream, Tom Spicer fruits and vegetables, Acme Stamp (packaging), Shiner Bock Beer, Breckenridge Distillery, Del Maguey Mescal, Louisiana Parique Tobacco and Zip Code Honey and Pollen.
Chef Clapner has also been a participant of Texas Hill Country Wine and Food Festival, Sugar Land Food Festival, Aspen Food and Wine (Texas Outlaws) and Buffalo Gap Food Festival.
The Texas influence has colored my approach to the chocolate line, sums up Clapner. People dont realize that Texas cuisine is very global. These flavors have influenced my flavor profiles, as well as my sense of pride to be from Texas. And Dude, that is sweet.
Levee High Apple Pie Recipe
Is there a better combination than Mom and apple pie?
We’ve had a wet spring this year lately, wet enough for the forecasters to start comparing current river and levee levels to previous record-holding years. One community hard hit with flooding is Kimmswick, Mo., a self-made small tourist spot near St. Louis.
Typical of an adventure, what I thought I would enjoy turned out to be the least fascinating part about the visit, which included a stop at the Blue Owl Restaurant, known for its levee high apple pies.
Can you spot the levee high apple pie? (Photo by Charlotte Ekker Wiggins)
The apple pies were designed to celebrate the levee that keeps the town from getting flooded. The unique aspect of this well-known apple pie is the pie shape.
Closer look at the shape of levee high apple pies. (Photo by Charlotte Ekker Wiggins)
When I asked the waitress how they make it, she said it was a secret so I checked around to find the recipe.
Before trying to make it, though, I decided to taste test the real thing.
The caramel cover to levee high apple pie. (Photo by Charlotte Ekker Wiggins)
The caramel coating was delicious but what fascinated me was how the apples were added as the pie filing.
How the applies are piled high for levee high apple pie. (Photo by Charlotte Ekker Wiggins)
Levee High Apple Pie, The Blue Owl Restaurant Bakery, Kimmswick
Author: From Let’s Do Lunch, a cookbook from The Blue Owl Restaurant and Bakery
A storied and award-winning apple pie.
2 deep-dish unbaked pie crusts
12 cups (14-16 apples) of peeled and thinly sliced Granny Smith apples
1 ½ cups melted caramels (21 oz).
For the Filling
Combine apples, sugar, flour cinnamon, and salt. Mound filling by hand or use a small, deep mixing bowl for a mold. Invert the filling into the bottom crust and dot with butter. Cover mounded filling with top crust. Moisten, seal and flute edges tightly. Brush top crust with a small amount of milk and sugar mixed together. Prick crust to allow steam to vent. Bake at 450 degrees for 15 minutes, then reduce heat to 350 degrees and bake for 1 hour or until the crust is golden brown.
For the topping
Melt caramels in the microwave. Add evaporated milk and stir until smooth. Add chopped pecans and stir. Spread over pie starting at the base and working up.
The Blue Owl Restaurant sign at Kimmswick, Missouri. (Photo by Charlotte Ekker Wiggins)
I tend to make pies without pie crusts but in this case, I think a pie crust will come in handy to hold all of those sliced apples together!
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Six Tips for Making the Best Ever Homemade Apple Pie.
Tip 1 for Making Apple Pie:
Both of the recipes, for the filling and the pastry, were adapted from a cookbook that is a bit dated, with a copyright date of 1987, but while it may be an oldie, it&rsquos a goodie: The Southern Living Cookbook . This Southern Living cookbook has a brown cover. The recipe for the pie filling is called Country Apple Pie, and really I can only think of one significant alteration that I&rsquove made to their recipe. Instead of &ldquoground nutmeg&rdquo which is what the original recipe called for, the recipe that I&rsquom sharing with you today calls for freshly ground nutmeg.
I&rsquove said this before, probably in my Peach Pie recipe, but it bears repeating: there is a WORLD of difference between the already ground nutmeg that you buy in a can or jar in the supermarket, and buying a whole nutmeg and grating it yourself. I used to hate nutmeg, or so I thought. And then, I tried grating my own, with a whole nutmeg that my sister brought to me from one of her Caribbean vacations. Man, oh, man! The flavor: she sings!
Tip 2 for Making Apple Pie:
The tool I use for the job is a Microplane Grater, and I use it to zest limes and lemons, grate chocolate and nutmeg, and most often to grate Parmesan cheese. It is absolutely indispensable in my kitchen. I probably use it 5 or 6 times a week, at least. You just need a fine rasp to scrape teeny bits off the side. When I&rsquove grated what I need, I put the nutmeg back in a plastic baggy till the next time I need some freshly grated nutmeg. No muss, no fuss. And they last forever. I put a link to the Microplane Grater, just below the recipe card, if you&rsquore thinking you might need one for your very own.
Tip 3 for Making Apple Pie:
The other note that I&rsquod give you for this recipe is that I prefer to use Granny Smith apples. Some cooks like the flavor of Golden Delicious variety, but I&rsquove tried both, and I find the Golden Delicious to be too sweet, and too mooshy. I like the tartness and the firmness of the Granny Smith.
Tip 4 for Making Apple Pie:
I also use one of these gizmos, an apple peeler/corer/slicer which saves me SO MUCH TIME! (They&rsquore also pretty entertaining for the kids to watch!) I bought mine probably 20 or so years ago from the Vermont Country Store, and it was one of my smarter purchases. It&rsquos kept my family in apple pie, year after year. They&rsquore available now on Amazon, and you&rsquoll find a link it, just below the recipe card.
Tip 5 for Making Apple Pie:
The lemon juice in the recipe gets sprinkled on the apples to keep them from turning brown. The Vitamin C in the lemon juice prevents oxidization, so after you&rsquove cut the apples, be sure to sprinkle them fairly soon afterward with the lemon juice.
Tip 6 for Making Apple Pie:
After you lay the top crust on top of the pie, and crimp or flute the edges to form the crust, paint the top of the crust with half & half or milk. It will give the top crust a gorgeous sheen.
Then, to gild that gorgeous lily, sprinkle about a teaspoon of sugar all over the top of the crust. It causes guests to DROOL.
You can DO this! Go forth, make one, eat, and enjoy!
It sure would help me out, if you&rsquod share this on Pinterest, or wherever you share recipes on social media.
Con Poulos for The New York Times. Food Stylist: Simon Andrews.
In 2013, at least, one of the great pie makers in New York City was Kierin Baldwin, the pastry chef at The Dutch in the SoHo neighborhood. This recipe is adapted from hers, for a plain apple pie. It benefits from heeding her advice to pre-cook the filling before baking. “Apple pies that have crunchy, raw apples in them are a pet peeve of mine,” Ms. Baldwin said. Peel and core the fruit, cut it into slices, then macerate them in a plume of sugar. Cook these soft with a splash of acid (like lemon juice or cider vinegar) and a hint of cinnamon and allspice, then add some starch to thicken the whole. Allow the mixture to cool completely before using it in the pie. (For everything you need to know to make the perfect pie crust, visit our pie guide.) &mdashSam Sifton
THE PIE CRUST
As any of you know who&rsquove hung around this godforsaken place (or used my cookbook) for any length of time, for years I&rsquove used a no-fail (and so flaky you can&rsquot believe it) pie crust that was shared with me by a woman named Sylvia. And I firmly believe that when Sylvia appears before her maker one day, he will place his hand on her head and say &ldquoWell done, my child. Well done.&rdquo For Sylvia&rsquos pie crust recipe has made its mark on many a family&rsquos Thanksgiving table.
For the printable recipe for the pie crust, click here:
I&rsquove gotten a little lazy through the years, especially when I have a bunch of other cooking going on, and often whip up the pie crust in the food processor. Here&rsquos the flour and shortening.
I do about thirty very quick pulses. I don&rsquot want to just kill this stuff and process it to death the quality of the crust would be affected. Just go until the mixture resembles coarse crumbs. Ideally, you&rsquod do this with a pastry blender to avoid overdoing it.
Next, you add a little ice water&hellip
Stir it together gently, just long enough for the mixture to come together.
Next, split the dough in half, form each half into a rough ball, then place each ball into a separate ziploc bag. Slightly flatten each ball, seal the bags, then place &rsquoem into the freezer until you need them. (If you&rsquore using the pie dough right away, you still need to freeze it for a good 20 to 30 minutes, so it&rsquoll be firm enough to roll out and work with. (And this also somehow improves the flaky nature of the crust.)
- 1 (9 inch) pie shell
- 6 cups thinly sliced apples
- 1 tablespoon lemon juice (Optional)
- ¾ cup white sugar
- 2 tablespoons all-purpose flour
- ½ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ½ cup raisins (Optional)
- ½ cup chopped walnuts (Optional)
- ½ cup all-purpose flour
- ½ cup packed brown sugar
- 3 tablespoons butter
Preheat oven to 375 degrees F (190 degrees C).
Place sliced apples in a large bowl sprinkle with lemon juice, if desired. In a small bowl, mix together white sugar, 2 tablespoons flour, cinnamon, and nutmeg. Sprinkle mixture over apples and toss until apple slices are evenly coated. Stir in raisins and walnuts (optional). Transfer mixture into pastry shell.
In a small bowl ,mix together 1/2 cup flour and brown sugar. Cut in butter or margarine until mixture is crumbly. Sprinkle mixture over apple filling. Cover top loosely with aluminum foil.
Bake in preheated oven for 25 minutes. Remove foil and bake an additional 25 to 30 minutes, until top is golden brown and filling is bubbly. Cool on a wire rack.