Since moving to Minnesota last year, one of our family’s favorite things to do has been visiting an apple orchard in the fall. We love picking apples together and enjoying the fruits of our labor.
This year we have hauled an abundance of apples home. Since viewing the Good Eats reloaded episode “I pie: The Reload” I have decided to give making my own pie crust a whirl. This recipe utilizes a double batch of pie crust from that episode found here, and a pie filling using a tart apple suited for baking paired with a sweeter apple, combined with an apple cider filling for a sweet and tart pie. For this pie I used Haralson apples for their tartness. These tart, firm textured apples make up most of the apples in the pie. I also used a single Riverbelle for its sweetness. The Riverbell apple is sweet crunchy and a good apple for eating out of hand and for baking. Also they are huge!
I doubled Alton Brown’s pie crust recipe for this to make a top and bottom crust. Its a simple flour and butter pie crust that is easy to prepare. The recipe can be found here.
- 3-5 tart apples depending on the size
- 1-2 sweet apples also depending on the size
- 2 cups apple cider
- 3 Tbsp corn starch
- 1/2″. cinnamon stick
- 6 coriander seeds
- 1/2 tsp nutmeg
- 1/2 cup brown sugar
- 2 Tbsp lemon juice
- 6 cups cold water
- 1 tsp turbinado sugar
Preheat oven to 375 degrees. Grease 9″. pie pan with butter. On a floured work surface, roll one disk of dough to a thickness of 1/8″. and place into 9″ pie pan. If the dough cracks or does not cover one part of the pan use excess dough to patch that area. Cut the dough 1/2″. larger than the diameter of the pie pan. Combine water and lemon juice in a large bowl. Peel, core and cut the apples into 1/2″ slices. Keep apple slides in acidulated water to prevent oxidation. Reserve 1/4 cup of apple cider, combine the 1/4 cup apple cider with the corn starch and mix well. Set aside. Combine the rest of the apple cider, spices and sugar. Bring the cider, sugar and spice mixture to a boil. Add cornstarch cider mixture and stir continuously until the sauce thickens. Set aside. Line the apple slices in the pie pan with the dough, slightly mounding them in the middle. Pour the sauce over the apples. Roll out the second disk to 1/8′ thickness. Whisk together the egg and 2 tablespoons water. Brush the edge of the dough in the pie pan with the egg wash. Cover the pie with the second crust. Trim the second crust to match the first. Use your thumb, fore finger and middle finger to flute the edges of the dough, pressing the two together. Cut five slits around the center of the top of the pie. Brush the whole top of the pie crust with the egg wash and sprinkle with turbinado sugar. Bake in preheated 375 degree oven for 45 to 50 minutes.