Classic Apple Pie

Because not everyone likes pumpkin pie, I decided to make an apple pie yesterday as well. It may have been the prettiest pie I ever made. A few years ago, I saw a picture in a magazine of a pie where the top crust was made of leaf cut outs. I guess because I more often make single crust pies, yesterday was my first chance to give it a go. It was so easy and so incredibly beautiful! The picture below does not do this pie justice. It was a work of art; I hated to cut into it!

As for making an apple pie, the best thing I ever changed about my technique was pre-cooking the filling. This step negates a number of potential apple pie problems I've had. When you simply throw the ingredients into the pie raw,you can't always be sure you have the right amount of sugar or thickener. The other issue is that when you put raw apples in the pie shell, their volume is much larger than when they're cooked; that usually means that the crust ends up "frozen" in place way above the actual end level of the pie. I hate it when you cut a pie and there is an inch of space between the top crust and the fruit! When you cook the filling first, the apples have already softened. When you place the top crust over it, you know that everything is in the place it will be once the pie is cooked. Just be sure you let the filling cool before adding it to the pie shell!

Classic Apple Pie
Yield: one 9 inch pie

Enough cored, peeled, and sliced apples to fill a 9 inch pie tin, mounded (use Granny Smith or another tart, firm apple, usually 5-10 apples, depending on size)
1/2-1 cup sugar
3-5 TBS flour
1/2 tsp cinnamon
dash nutmeg
1 TBS lemon juice

Place apples in a large pot. Start with the smallest amount of sugar and flour; add the spices and lemon. Stir thoroughly. Cook over medium low heat, covered, until the apples are slightly soft and the juice is thickened. Stir frequently to prevent scorching. Taste. Add sugar and flour as necessary until the sweetness and thickness are right. Remember that the filling will be thicker when it cools than it is when it is hot. The apples do not need to be fully cooked, as they will continue to soften when baked in the pie shell. To reduce the chance of lump formation when adding more flour, add it by placing the flour in a small strainer and tap a small amount into the filling at a time. Let filling cool before adding to an unbaked pie shell. Pour cooled filling into the pie shell, cover with the top crust. Be sure there are vents in the top of the pie to allow steam to escape. If desired, brush the top of the crust with an egg yolk wash and sprinkle with sanding sugar. Bake at 400° F for 25-35 minutes, or until the crust is nicely golden. Let pie cool before serving. Can be served at room temperature or chilled.