Apple Pie Recipe

Intro: Apple Pie Recipe

This sky-high apple pie recipe guarantees perfect results every time.  Gently pre-cooking the apples with boiling water allows them to condense in size and flavor, meaning you can fit more in your pie!  Doing it slowly converts the pectin into a heat-stable form that keeps them from becoming mushy when cooked again in the oven.  This trick, when combined with the perfect flaky crust and my technique for preventing leaks, means you've just found your new go-to apple pie recipe!

STEP 1: Ingredients

I like to use a mix of sweet and tart apples for this recipe.  And since we're cooking them down first, you'll want a full pound more than usual!

• 5 pounds apples (an even mix of sweet and tart), about 10 medium, peeled and cut into 1/4-inch-thick slices
• 1/2 cup granulated sugar 
• 1/4 teaspoon table salt
• 1 tablespoon cornstarch
• 1/4 teaspoon ground cinnamon
• 3 quarts boiling water

STEP 2: Cook the Apples

Preheat oven to 425F (220C).  Move rack to bottom third of the oven and place a heavy cookie sheet on the rack.

Place the apple slices in a large pot and cover with boiling water.  

Cover the pot and let the apples steep for 10 minutes.  

Drain and transfer to a bowl.  Let cool for 10 minutes while you make your pie crusts.

STEP 3: Season

Add the sugar, spices, and cornstarch to the apple slices and toss gently to combine. 

Set aside while you roll out your pie crusts.

STEP 4: Assemble

Roll out the bottom crust and drape inside a pie pan.

Fill the crust with the apple mixture.

Top with the other crust.  

Trim the edges of the crust with kitchen shears so they overhang the edge of the pie plate about 1/2".  

Fold both crusts under and tuck in between the crust and pie plate to ensure against leakage!

Cut slits in the top with a sharp knife to vent.

STEP 5: Egg Wash

Whip egg white with a small amount of water and brush over the top crust.  

Optional: sprinkle top of pie with 1 teaspoon white sugar.

STEP 6: Bake

Bake pie on sheet in the oven at 425F for 20 minutes.

Reduce heat to 375F (190C) and continue baking for another 20 minutes.   If the edges of the crust begin to brown to quickly, cover the edges of the pie with pieces of aluminum foil.

Let cool at room temperature, and when you just can't wait any longer, cut yourself a big fat slice.

Enjoy!

Comments

[prickly vegan]

I'm confused. What advantage is there to boiling the apples and dumping the cooking water? This would flush away any starches and a lot of the sugar (and vitamins and minerals). Using a steamer basket would be a little better (nutritionally, anyway), but if you want a more concentrated filling, I imagine that cooking the apples on low heat, without added water, with the sugar and whatever fat you want to add, would be more effective. You could cook it down as much as you want, or just essentially steam it, which is what it does in the pie shell anyway. It would also leave you with a pie that holds together, that you can cut and serve. The one in the picture doesn't look like there is much holding it together, which doesn't mean it doesn't taste good, but it makes it harder to eat as a pie. If I am missing something, please let me know. I am always keen to learn to try new baking ideas, but I'm just not sure about this one.

[eng_Andy]

Second.

[tinpie]

Looks beautiful...I want to eat it right now, I have made many apple pies in my life and haven't tried boiling the apples...I will try this out this weekend but I am a little reluctant as whatever nutritional value the apples had we just threw it out with the bath water....LOL

[Lkymama]

Oh my...I'm in a dilemma. The peep cake or this pie for Easter??? You are truly an inspiration! Thank you and I hope you win with the peep cake, I eat them daily!

[vincent7520]

treat yourself : have BOTH !!!…

have a nice week end !…

[jessyratfink]

Oh, tricky! I have never cooked or peeled the apples before. This seems to take a lot less time. :)