Recipe by Southern Polar Bear
Written recipes for apple pie go back as far as the 1500's. Today, it is an all-time comfort food and a must-have on the holiday dinner table. The "twist" in this basic apple pie recipe is baking it for 2 hours! Yes, that's right, 2 hours!! This will give the pie a rich, gold, nearly caramelized filling and a spectacular crust, both top and bottom. It works!! Adapted from kingauthorflour.com.
Top Review by Sydney Mike
For some reason or other I was so sure that this wouldn't work, but was willing to try, nonetheless! So glad I did, 'cause this apple pie was ABSOLUTELY GREAT! I used Granny Smiths & followed your directions exactly for a wonderful tasting pie! I know it'd be great with ice cream, but I did the ol' fashioned thing & served it up with a slice of cheddar cheese! Many thanks for posting a great recipe! [Made & reviewed as a thank you to a chef-with-a-camera in Help a Camera-less Chef Game #5]
- 1 prepared double crust pie crust
- 7 -8 cups apples, cored, peeled, and sliced (Ginger Gold or Granny Smith apples, or your favorite pie apples)
- 1 1⁄4 cups sugar
- 1⁄4 teaspoon nutmeg
- 1 teaspoon cinnamon
- 1⁄4 teaspoon allspice
- 1⁄4 teaspoon salt
- 1 tablespoon vanilla extract
- 1 tablespoon fresh lemon juice
- 2 tablespoons butter, melted
- 1⁄4 cup unbleached all-purpose flour
Directions See How It's Made
- Preheat the oven to 350°F.
- Cut the apple slices into halves or thirds; you're looking for apple pieces that are about 1-inch square.
- Place the apples in a shallow, microwave-safe bowl and microwave them, uncovered, for 5 to 6 minutes, until they've softened but still retain a bit of “bite.”.
- Remove them from the microwave, transfer the apples (leaving any juice in the bowl) to a medium mixing bowl, and stir in the sugar, spices, salt, vanilla, and lemon juice.
- As you stir, the mixture will become syrupy. Add the butter and flour, and stir until everything is well blended.
- Set it aside.
- Pour filling into prepared crust.
- Spoon the filling into the crust.
- Roll the top crust into a 10-inch circle, and place it over the filling.
- Fold the edge of the bottom crust up over the edge of the top crust, squeeze them together, and crimp nicely.
- Cut a slit in the center of the crust, for steam to escape.
- Place the pie pan on center rack and then place a cookie sheet on a lower rack (to catch any spills), and bake the pie for 30 minutes.
- Gently place a sheet of aluminum foil atop the pie, covering its entire surface, and continue to bake for an additional 90 minutes, for a total of 2 hours, till the top crust is golden brown and the filing is bubbly.
- Yes, that's right; the pie won't burn, because the filling insulates the bottom crust, and the top crust is protected by the foil.
- Remove the pie from the oven, and allow it to cool for 1 1/2 to 2 hours before serving. If you cut into it too soon, the filling will be watery, and will ooze out.
- Serve warm, with vanilla ice cream, if desired.