Prep 30 mins
Cook 40 mins
This is by far and away the BEST apple pie I've ever had or made... yes, I'm bragging!!!! It's better to have a kitchen scale when making this pie. I also use Macoun apples, but any apple for baking will do - feel free to mix and match! It's adapted from Le Cordon Bleu Baking Textbook
- 2 lbs apples, peeled and sliced
- 1 ounce butter
- 3 ounces sugar
- 2 ounces cold water
- 1 ounce cornstarch
- 3 1⁄2 ounces sugar
- 1⁄4 teaspoon salt
- 1 1⁄2 teaspoons cinnamon
- 1⁄4 teaspoon nutmeg
- 1⁄4 teaspoon ground cloves
- 2 teaspoons fresh lemon juice
- 1⁄4 ounce butter
- 2 (9 inch) pie crusts
- Sauté the apples lightly in the butter mentioned above until they are slightly soft.
- Add the sugar as the apples cook.
- Mix the water and cornstarch until smooth.
- Add the starch mixture to the soft, sweetened apples, and boil until the liquid is thick and clear (I found that the liquid thickened immediately, so my temperature may have been too high).
- Remove from heat, and add the remaining ingredients; stir until all is combined.
- Cool the mixture completely (may be made earlier in the day).
- Fill prepared 9in pie shell and cover with top crust, and seal – be sure to cut slits in the top to allow steam to escape.
- Bake ON THE BOTTOM SHELF OF YOUR OVEN at 425 for 35 – 40 minutes.