Apple Pie – for AB

What do we love about apple pie? We love the apples, spices, sweetness, the flaky crust – eating it warm with a glass of cold milk or cold with a cup of hot coffee; a slice of cheese melted on top or not. We love more than one slice and being indulgent pie eaters, we eat another slice with no pangs of conscience.  I mean, it’s fruit, right?

This is a lovely pie.  My papa may be the king of peach cobblers but my mama is the empress of apple pie.  The apple filling is slightly cooked to avoid that gap between fruit and crust. The only change I have made to this pie is to cook the filling a bit and during the last few minutes of baking, to pour in some heavy cream. Oh yeah, we are talking decadence at its best.

Douzo meshiagare,y’all!


apple pie


2 cups all-purpose flour
1 teaspoon sugar
1/4 teaspoon salt1/4 teaspoon ground cinnamon (I use Saigon cinnamon)
1/4 teaspoon ground nutmeg (freshly ground is best)
1/3 cup cold unsalted butter, cut into chunks – keep chilled
1/3 cup shortening  – chilled
4 to 5 tablespoons iced water

1/2 cup sugar
1/4 cup firmly packed brown sugar
1/4 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
6 medium (6 cups) tart cooking apples, peeled, sliced
1 tablespoon unsalted butter 1 teaspoon sugar

Heat oven to 400°F. Combine 2 cups flour, 1 teaspoon sugar, salt, 1/4 teaspoon cinnamon and 1/4 teaspoon nutmeg in large bowl; cut in 1/3 cup butter and shortening with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water just until flour is moistened.

Divide dough in half; shape each half into ball. Flatten slightly. Wrap 1 ball of dough in plastic food wrap; refrigerate. Roll out remaining ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan; set aside.

Combine all filling ingredients except apples, 1 tablespoon butter and 1 teaspoon sugar in large bowl. Add apples; toss lightly to coat. Cook apples in heavy pot for about 10 minutes, just until barely tender. Remove to freezer to cool down.

Spoon apple mixture into prepared crust. Roll remaining ball of dough into 12-inch circle. Fold into quarters. Place dough over filling; unfold. Trim, seal and crimp or flute edge. Cut 5 or 6 large slits in crust. Brush with melted 1 tablespoon butter; sprinkle with 1 teaspoon sugar. Cover edge of crust with 2-inch strip aluminum foil.

Bake 35 minutes; remove aluminum foil. Continue baking 10-20 minutes or until crust is lightly browned and juice begins to bubble through slits in crust. Remove pie from oven when lightly browned and bubbly. Run knife through slits in crust. Pour 1/2 cup whipping cream evenly through all slits. Return to oven 5 minutes to warm whipping cream. Cool pie 30 minutes; serve warm. Store refrigerated.

5 Comments (+add yours?)

  1. Bernice
    Sep 21, 2013 @ 13:01:23

    I love how you put spices into your crust mixture – a very nice touch! Looks just fabulous!! Nothing like fall and a warm slice of apple pie!


  2. el34ax7
    Sep 29, 2013 @ 13:16:59

    This I may be able to do! It’s turning into apple season here in Fukushima, so those juicy little red balls of sweetness should be just right for pie. 😀


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