Fuzz volunteered my pie making services for a school function next week, and together we have decided on apple…a really, really, good apple.
Years ago I said this was the best apple pie ever — as if I’d tasted all the apple pies in the world. I am trying to tone down my use of superlatives these days, but I will say it is one awesome pie. The crust is good too, but yesterday when I made it, it kept leaking butter onto the tray below it, and the kitchen smelled like burning butter. So as much as I love that original European style butter crust, it’s hard to recommend to others. Use whatever crust you like. The filling is what makes the pie.
If broiling the apples sounds like a pain, don’t worry. You just throw all the apples in a roasting pan, put the pan under the broiler, then mix the filling ingredients right in the roasting pan. Try the pie and let me know what you think! It has the stamp of approval from me, and also from Sue at Basically Baked, who made it a while back and posted a review. And don’t forget Dawn’s original version which won a big prize. It is a runny pie if you cut it on Day 1, but if you cool, chill and bring it back to room temperature, it is less so.
- Pie dough for a two-crust 9 inch pie
- 3 pounds Granny Smith Apples (6 to 8 apples)
- 2 teaspoons cinnamon
- 1 cup granulated sugar
- 4 tablespoons all-purpose flour
- 1/2 teaspoon kosher salt
- 1/4 cup apple cider or apple juice OR use 2 tablespoons apple juice concentrate
- 1 teaspoon vanilla
- 1 tablespoon heavy cream
- 1 egg
- 1 tablespoon of cream
- Coarse sugar or vanilla sugar
- On a floured surface, roll out half your dough to make a 12 inch circle. Place in the bottom of a deep dish 9” pie plate. Chill dough-lined pie plate while you prepare the apples.
- Preheat the broiler. In a large roasting pan, toss apples, cinnamon and 2 tablespoons of the sugar. Position the pan so that the apples are about 6 inches under the broiling element. Watching carefully, broil until the tops of the apples begin to brown (you do not want them cooked through, but rather just caramelized around the edges a bit). Remove from heat.
- To the roasting pan of apples, add the remaining sugar, flour, and salt. Stir until evenly mixed. Stir in apple juice, vanilla and cream. Pour apple mixture into the crust.
- Roll the second section of pie dough out to a large circle on a lightly floured surface. Place on top of the apples and pinch the top and bottom dough edges together to enclose the apples. Slice 1” air vents around the top of the pie.
- Make the egg wash: Mix the egg in a small dish and mix in cream. Lightly brush the egg wash over the top of the pie and along the edges. Sprinkle with coarse sugar.
- Place the pie on the center rack of a preheated 400 degree oven, and set a rimmed cookie sheet on the lower rack to catch any drips.
- Bake at 400 for 30 minutes. If after 30 minutes the crust appears to be browning rapidly (this will depend on which crust recipe you use), cover loosely with aluminum foil. Turn pie. Continue to cook for another 15 minutes. Continue to cook for 7 minutes, as needed, until the crust is golden brown and flaky.
- Cool: Remove from oven and let cool for at least two hours before cutting and serving