createDown on the farm apple pie
When it comes to apple pies you will usually find two types of methods. The first method is that the filling is cooked and cooled before adding to the crust, then baked. The second method is the ingredients are added raw to the crust and the pie is then baked. This recipe is the latter.
Ready
- Pie crust for 9” pie.
- 2 lbs apples (about 6 cups) peeled, cored, and sliced thin.
Sugar mixture:
- ⅔ - ¾ cup light brown sugar (amount depends on sweetness of apples, i.e., sweeter reduce amount)
- ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ⅛ tsp salt
- 1 Tbsp cornstarch
- 1 tsp grated lemon zest
Liquid:
- 1 tsp vanilla extract
- 1-2 tsp lemon juice
- 2 Tbsp heavy cream
- 1 ½ Tbsp butter
- Milk
Set
- 9” Pie plate
- Bowl
- Wooden spoon
- Pastry brush
Go
- Preheat oven to 425°F.
- Prepare pastry by rolling (you can ignore this if using pre-made pastry) out half of pastry and lining 9” pie plate.
- In bowl, add sugar mixture.
- Add apples to bowl and stir to coat well with sugar mixture.
- Add liquid ingredients to bowl and stir once more.
- Add apple mixture in layers and dot with butter.
- Roll out other half of pastry and place as cover over pie.
- Seal edges and cut vents in top.
- Brush top lightly with milk.
- Bake pie for 40-50 minutes or until golden.
What you should know
There are many kinds of apples you can use, I like Braeburns and Fujis.
I made this apple pie recipe and it was delicious. My guests were blown away. So was I. I highly recommend using John’s pie dough which is exactly what I did. The dough was quick and easy and beats any store bought version hands down.
Delicious! After chatting with the farmer at my local market, I decided to go with Pink Lady Apples as they have a nice combination of tartness and sweetness. The pie was huge hit when I took it to a neighbors backyard bbq.
This weekend I am making another and keeping it for myself.
John, do you cook this in advance and let it cool or do you bake it when you want it? Perhaps I should first ask if you serve it hot cold or warm?
Apples are in season. I picked some up from the farmer’s market this weekend and baked your pie. My, my, my, was it delicious. It was easy too. The hardest part was coring and slicing all those apples. Our dinner guests positively gushed. Unfortunately for me there were no leftovers. I am going back for more apples next weekend.
This pie was amazing! Here’s my apple pie made with this recipe. Note the brown sugar sprinkled through the crannies which was a really nice addition.
This apple pie is easy to make and better than any I’ve ever had, no exaggeration. The pie crust is flaky, and not soggy like most. The filling is not too sweet. It was a big hit at our dinner party!