It’s almost Thanksgiving! I know that not because I’ll be celebrating it this week (wrong side of the ocean and all), but because I’ve been receiving newsletters from online shops reminding me that it’s almost Black Friday. Which is also not a thing here, might I mention. But the weather is cold and dreary, so I’m going to turn on the oven and make me some delicious apple pie!
I like my apple pie warm with vanilla sauce or a good dollop of cream. Buttery, crumbly crust. No raisins. This seems to be a problem in nearly all cafes I’ve ordered apple pie. The standard way of serving is a cold slice of pie straight from the fridge, loaded with raisins. With whipped cream, but a warm vanilla sauce is not an option. I don’t order apple pie in my country anymore, except at one cafe in Amsterdam that’s known for their amazing apple pie.
I’ll just have to make it myself!
Apple pie recipe
This apple pie recipe is from Joy of Baking, since there’s no way my monkey brain could create an apple pie recipe from scratch. The recipe is easy to make, but requires patience. Be prepared for some hungry hours waiting in a house that smells like sweet cinnamon.
- 2 1/2 cups (350 grams) all-purpose flour
- 1 tsp salt
- 2 tbs (30 grams) granulated white sugar
- 1 cup (225 grams) cold, unsalted butter cut into small pieces
- 1/4 to 1/2 cup (60 – 120 ml) cold water
- 6 large apples, peeled and sliced
- 1/4 cup (50 grams) granulated white sugar
- 1/4 cup (55 grams) light brown sugar
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg (optional)
- 1/4 teaspoon salt
- 2 tablespoons (30 grams) unsalted butter
- 1 1/2 tablespoons (15 grams) cornstarch
Get to work!
Making the crust
- Mix the flour, salt and sugar together, then add the cold butter. Process in a food processor until the mixture looks and feels like a course crumble. If you don’t have a food processor, it’s easy to do by hand as well – it’ll just take longer.
- Add 60 ml of water and combine until the dough starts to hold together. Add a little more water if necessary if the dough is too dry. Don’t knead it any more than necessary.
- Divide the dough into two balls. Flatten them into a disk, wrap them up with plastic wrap and put them in the fridge for an hour.
In the meantime…
- Start making the filling by combining the apple slices, sugars, lemon juice, salt, cinnamon and nutmeg in a large bowl. Let it sit on the counter for at least 30 minutes. Go read a book or something.
- When you come back, you’ll notice a lot of juice sitting at the bottom of the apples. Tip the bowl of apples over into a strainer that’s on top of another large bowl to catch the juice. The original recipe says to wait another 15-30 minutes until you have about half a cup (120 ml) of juice, but I got that amount of juice without the wait, so you might too.
- Pour the juice into a small saucepan and add the butter. Let it boil until it’s reduced, syrupy and lightly caramelised. While you wait, continue making the crust…
Back to the crust!
- While the juice is simmering (keep an eye on it), you can take out the dough disks from the fridge. Flour your work surface and flatten one disk with a rolling pin (roll from the centre outwards) until it’s large enough to cover the pan. Gently tuck it into the pie pan when you’re ready and place it back into the fridge.
- Don’t forget to check on that juice. Turn it off if it’s ready.
- Roll out the second disk, which will become the top crust.
- You should probably start preheating the oven to 220°c/425°F.
- Take the pan out of the fridge and put the drained apples inside. Pour the juice all over the apples.
- Wet the sides of the bottom pie crust and carefully place the second crust on top. Press it together and cut off the excess crust.
- Cut some holes into the top crust so air can escape during baking.
- Crimp the edges with your fingers or a fork. That’s baking-speak for make the sides look pretty.
- Bake that baby for 45 minutes to an hour (mine was done after 45 minutes) and smell the cinnamon. You might want to put some foil over the edges after 30 minutes to prevent burning, but I was too lazy to do that. You can check the doneness by stabbing the apples and feeling how crunchy they still are. I like them not too soft and soggy.
- WAIT. The pie has to sit and settle down for 3-4 hours before you start cutting. I didn’t wait that long, so some of the juice escaped. It was still good.
There we go! My pie has a slightly undercooked bottom crust and slightly overbrowned edges because I was lazy, but I’m happily eating warm, crumbly apple pie for dessert right now. With cream. Without raisins.