Apple Pie With a Twist

READY IN: 3hrs
YIELD: 1 pie




  • 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.