We've been receiving Fuji apples in our produce box for the last few months. I have to admit that I have been so distracted by the yummy oranges and tangerines we've been getting that I've been neglecting the apples.
Although apple pie is even more fun in the fall when you can pick your own, it tastes good any time of year! I like to serve it warm with a couple generous scoops of vanilla ice cream. Here is the pie just before I put it in the oven to bake.
And here it is just out of the oven!
The recipe below is primarily from the Joy of Cooking -- it seemed pretty good as it was to me so I did not end up modifying it very much. Enjoy!
Old-Fashioned Apple Pie
Makes one nine-inch pie
* A double batch of pâte brisée (the recipe I posted makes just one pie crust and you'll need two)
* 2 1/2 pounds apples (5 to 6 medium-large fruits)
* 3/4 cup sugar, plus 2 more for dusting
* 2 to 3 Tbsps all-purpose flour
* 1 Tbsp fresh lemon juice
* 1/4 tsp fresh lemon zest (optional)
* 1/2 tsp ground cinnamon, plus more for dusting
* 1/4 tsp ground cloves
* 1/4 tsp ground nutmeg
* 1/8 tsp fine sea salt
1. Prepare the pâte brisée and chill for at least half an hour. Roll the dough into a 13" round and lay it into a 9" pie pan, then trim the overhanging dough to 3/4" all around and put it in the fridge. Roll out the second crust into a 12" round and refrigerate it (you can put it between two sheets of waxed paper.)
2. Preheat the oven to 425 degrees. Core and peel the apples then cut into 1/4" thick slices (should measure roughly 6 cups.) In a large bowl, combine the sliced apples with the sugar, flour, lemon juice (and zest), spices and salt. Stir to combine then let stand for 15 minutes, stirring a few more times to give the apples time to soften slightly.
3. Pour the mixture into the refrigerated bottom crust and gently level with the back of a spoon. Dot the mixture with butter.
4. Brush the overhanging rim of the crust with cold water, then lay the top crust over it, pressing down to seal the crusts together and either crimp the edge with your fingers or flute it with the tines of a fork. Using a small, sharp knife, cut 4-6 steam vents into the top crust at regular intervals and sprinkle the pie with sugar and ground cinnamon.
5. Bake the pie for 30 minutes then slip a baking sheet underneath it (as the juices very may well run over as it continues to cook), reduce the temperate to 350 degrees and bake for another 30-45 minutes, until the fruit feels just tender when poked with a knife, skewer or fork through one of the steam vents. Remove to a wire rack or the stove top and let cool before serving. (I highly recommend serving with vanilla ice cream!)
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