Classic Apple Pie

Classic Apple Pie

I was scrolling through Facebook yesterday and came across two videos of recipes being prepared in fast-motion. They weren’t special recipes – one was carrot cake and other was banana bread. I was astonished to realize the banana bread recipe had received over 8 million hits. Eight…million…hits – for banana bread. My blog is almost 9 years old and I haven’t reached 8 million hits total, let alone for one post.

I have online presence envy.

The truth is that I’ll probably never have 8 million hits for a post. Those videos are for people who want a recipe that’s fast…and easy…with as little fuss as possible…and doesn’t require a special pan or spice…and results in something the whole family will love. Those videos are for what I call “Everyday Cooks.” You know who they are. After a full day at work, these folks are expected to arrive home and whip up something soul-satisfying and delicious day after day after day. God bless them. I could never do that – it would suck the joy of cooking right out of me.

Instead, I write for the food enthusiast, culinary explorers who learn about different cultures through preparing and eating their food, who are enamored by new ingredients or cooking techniques, and are willing to sacrifice gluten sensitivities and sugar phobias for the perfect slice of homemade apple pie. We relish the fuss. We are a special breed, our numbers are small, but our passion is deep.

For my fellow enthusiasts…


Classic Apple Pie

A homemade crust doesn’t need to be difficult. My mom used this simple “Wesson oil” crust for all of her pies.

Ingredients

  • 4 apples, peeled and thinly sliced (I used Fuji and Granny Smith)
  • ¼ cup brown sugar
  • Juice from ½ lemon
  • Rind from ½ lemon
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 1/8 teaspoon salt
  • 2 2/3 cup sifted flour
  • 1 Tablespoon sugar
  • 1 teaspoon salt
  • 2/3 cups canola oil
  • 6 Tablespoons whole milk
  • 2 Tablespoons Panko breadcrumbs
  • 1 Tablespoon butter, cut into small pieces
  • 1 egg white
  • 1 Tablespoon sugar

Directions

  1. In a medium bowl, combine apples, brown sugar, lemon juice and rind, cinnamon, nutmeg and salt. Toss to coat. Set apple mixture aside.
  2. In a medium bowl, combine flour, sugar, and salt. Combine oil and milk and gently add to flour mixture. Divide pastry in half and roll each between two sheets of waxed paper.
  3. Line a 9-in. pie plate with bottom crust and sprinkle with panko (this helps avoid a soggy bottom crust). Trim pastry even with edge. Fill with apple mixture, but do not include any juice/liquid that may have accumulated at the bottom of the bowl; dot with butter. Place second crust over filling. Trim, seal and flute edges. Cut slits in pastry.
  4. Beat egg white until foamy; brush over pastry. Sprinkle with sugar. Cover edges loosely with foil to avoid burning. Bake at 375° for 45-60 minutes or until crust is brown and filling is bubbly. Cool on a wire rack.

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