Yield: One 9-inch pie, about 8 servings
“Back to Baking”, pp. 84
As I mentioned in my previous post, the first dessert that I wanted to attempt was the classic apple pie. After having successfully made my own pie dough (thanks Anna!), I was ready for the next step. This recipe was twice as tempting because it is a mixture of an apple crumble and an apple pie. What more could I ask for? As I was moving along with this recipe I realized that it is in fact not difficult to do. The smell coming from my oven and thereafter invading the entire apartment was heavenly and sweet. It was a smell that I correlated directly with the eminent success of my first ever apple pie. As I took it out of the oven, I observed the “apple filling bubbling at the edges” phenomenon to be observed to ensure the doneness of the apple pie. I could not wait to taste it. After the dreaded waiting period, it was time to taste. My roommate/best friend and I could not agree more: it was delicious! Albeit one small problem arose when the pie dough that I rolled was not quite large enough to obtain overhangs and form a pretty crust, everything went along perfectly. At least I’ll know for next time to roll the dough a bit thinner.
In fact, I loved this pie so much that I made a second one in the same week for a family gathering. It’s a good think that it’s apple picking season! I don’t think anyone, given that they like apples, can go wrong with this recipe.
- 1/2 recipe Double-Crust Pie Dough
- 3 tablespoons rolled oats
- 6 cups peeled and thinly sliced apples such as Cortland, Spartan, Honey Crisp, etc.
- 2 tablespoons lemon juice
- 2/3 cup sugar
- 2 tablespoons unsalted butter, cool and cut into pieces
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1 cup all-purpose flour
- 1/3 cup rolled oats
- 1/4 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 6 tablespoons unsalted butter, cool and cut into pieces
- Pull the chilled dough out of the fridge 30 minutes before rolling. Preheat the oven to 375°F. Lightly dust the bottom of a 9-inch pie plate with flour and place it on a baking tray.
- On a lightly floured surface, roll out the pastry to just under 1/4 inch in thickness, ensuring that the diameter of the rolled dough is about 15 inches to allow for overhangs to form the pie crust. Lift the rolled dough and place on the pie plate. Trim away any excess dough that hangs over the edge of the plate. For aesthetics, pinch the crust at intervals to form a decorative pattern.
- Sprinkle the oats over the pie pastry. Chill the pie in the refrigerator while preparing the filling and streusel.
- To prepare the apples, first toss them with lemon juice. Stir in the butter pieces, flour and cinnamon and coat the apple slices evenly.
- In a separate bowl, combine the flour, oats, brown sugar, cinnamon and salt. Add the butter and cut in with fingers or a fork until the mixture is a crumbly texture.
- Spoon the apples into the chilled pie shell and pat down so they are arranged loosely but evenly. Sprinkle the streusel over the apples.
- Bake the pie for 20 minutes. Reduce the oven temperature to 350°F and continue to cook the pie for 40-45 minutes, until the crust is evenly browned and the apple filling is bubbling at the edges.
- This is the difficult part: resist eating the pie immediately and cool it for several hours (ideally a minimum of 3) before slicing.
Notes from Anna:
- If using dough that was made in advance and stored in the freezer, simply take it out of the freezer the morning of the day it is to be used and place in the fridge to thaw.
- The oats sprinkled on the pie pastry serves to absorb the excess liquid and thus helps to keep the bottom crust crisp.
- The lemon juice serves to render the pastry tender and flaky due to its acidity.
Note: The quality of this photograph is quite inferior to those that I usually post. However, I did not have my camera on hand so this will have to do for now.