Homemade Apple Pie

Pie!

 

More information on this pie, including types of apples and how to work the filling can be found by clicking here!

We're making a 'rustic' pie - right? So relax and have fun with this one. First - you'll need either store bought pie crust for a two crust pie, or two All Butter Pie Crusts. Now - don't be afraid of homemade pie crust. Once you've done a couple, you'll be a pro. Chill and give it a try.
You'll also need:

• 6 medium cooking apples, Granny Smith or Macintosh are my favorites
• 2 Tbl lemon juice
• 1/2 cup white sugar
• 1/2 cup light brown sugar
• pinch of salt
• 1 tsp ground cinnamon
• 3 Tbl all purpose flour
• 2 Tbl butter
• 1/4 cup white sugar
• 1 egg white, beaten

1. Preheat oven to 350F.
2. Peel and core the apples - cutting each one into eighths. This gives nice fat slices of apple. You can cut them thinner if you like, but that's getting fussier than I usually do.
3. As you're cutting the apples, keep them in a large mixing bowl with a little lemon juice in the bottom. For why, see Acids in the Kitchen. Toss them just so all surface get a touch of the lemon juice.
4. Toss in the sugars and cinnamon. Sprinkle surface of the apples with the pinch of salt and the flour. Toss the whole thing gently - you want it well combined but don't want to bruise the apples. If there's a small lump or two - nobody cares. It'll go away in the oven.
5. Roll out the bottom crust and put it in the bottom of a nine inch pie plate. Layer the apples on top of the crust, working them in spirals to get as little 'blank' space as possible. If there are juices in the bottom of your mixing bowl, just pour those on top. Top the apples with the butter, broken into little pieces.
6. Roll out and top the pie with the second crust. Crimp and pinch the edges, trimming the excess. Prick the top with a fork. Granny said it should look like a little bird hopped on it. Isn't that cute?
7. Brush the top of the pie with the beaten egg white, and sprinkle with the remaining sugar.
8. Bake for about an hour - or until the pie is bubbly and gorgeously browned.
9. Allow the pie to cool for at least a couple of hours before serving - so the inside will set. If you don't the apples will still be runny, and will end up all over the plate. Frankly, that's not always a bad thing - but the pie you don't eat will end up being an empty crust next to a lake of apple stuff. 

If you want a dressier pie, slice the apples one more time - sixteen slices per apple. Use a fork or decorative cutters to crimp the edges, and brush with cream, and sprinkle with a scant tablespoon of sanding sugar. But if you want just a big fat slice o'pie - one that leaks a little juicy goodness onto the plate to mingle with the ice cream, try it this way!