A classic Apple Pie recipe that will not only make your Grandmother prouder of you than when you made honor role, but will also secure you a special place in your future grandchildren's hearts forever.
-Pie crust: you can buy some pretty good frozen pie crust at most grocery stores, purist believe you have to make your own pie crust, I used to do that, but it's a bit of a hassle, takes up a good portion of time and actually costs more than just buying the pre-made stuff. Many people say the pie crust is the most important part of the pie and I don't really understand why. Sure, I've had some really good pie crust, but to me pie crust is boring and is only there to serve as the shell to house the filling. Really what makes a pie awesome is an amazing filling. Besides, like I said before the pre-made frozen pie crust is actually pretty good and saves so much time, effort and a fair amount of money
5 large Granny Smith apples, peeled, cored, and both thickly and thinly sliced
1/2 cup sugar
1/8 teaspoon salt
1 1/2 tablespoons cornstarch
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1 teaspoon pure vanilla extract
1 1/2 tablespoons cold unsalted butter, cut into pieces
1 tablespoon heavy cream
1 tablespoon sugar
1/4 teaspoon cinnamon
-10 inch pie pan
-Large mixing bowl
-Peeler(or if you are good with a sharp knife you can use that as well)
-A brush to brush on the cream
Preheat oven to 450 degrees
- First peel and slice the apples, make some slices somewhat big and make some a bit smaller.
- Then in a large mixing bowl combine the apples, sugar, salt, cornstarch, cinnamon, nutmeg, and vanilla and give it a good stir.
- Then take your pie crust and put it in the pie pan and make sure that it is pressed down and fitted in the pan.
- Pour in the apple mixture, it'll be almost overflowing with apples, but that's okay, because they're going to get a little bit smaller as they cook.
- Take that small amount of butter and cut into chucks and place it here and there on the apple mixture.
- Cover the pie with the other uncooked pie dough.
- Shape the pie dough edges all around the pie and make sure it is reasonably sealed. If you want you can take a fork and press it down all around the edges to give it a decorative look.
- Paint the top of the pie dough with the cream and then in a small bowl combine the sugar and cinnamon and sprinkle in on top of the pie.
- Cut 3 or 4 small slits into the top of the pie dough, the juices are going to ooze a bit plus the pie will need a way to vent.
- Slide into the preheated oven (450 degrees) on a cookie sheet (there may be a tiny bit of juice and ooze overflow, not much, but this way you'll keep your oven clean) and bake for 10 minutes. After 10 minutes, reduce the oven temperature to 375 and cook for about 40-50 minutes, then check the pie to make sure it isn't browning too quickly. If it is cover it with foil and bake for 30 more minutes.
- Removed from oven, allow it to cool for a bit, if you have a cooling rack that's great, if not, that's okay too.
- After it has cooled for a good while, slice and serve. It tastes delicious while still warm and just as yummy when chilled.
If you want add whipped cream or ice cream, or both, go ahead! Eat as much as you like and don't feel obligated to share.