Apple pie should be all about the apples especially when they are fresh from an Ohio orchard. I planned on making my first fall pie of the season in its most basic simple form. You can use your own crust, but to save time and effort I went with the Pilsbury refrigerated crust. I went with a three different types of apples totaling 7 apples. The only change I would make for next time is I would add even more apples since the apple peeling gizmo I used sliced the apples so thin. As usual I prefer the crumble topped pie, but had a request to use no oats to I found a recipe on myRecipes.com that did the trick. I thought the most interesting thing was to freeze the dough for 15 minutes and freeze the topping (to harden melted butter) while the apples and crust bakes. With these two new twists I thought the pie turned out great and not too sweet.
Note this is not the most beautifully plated pie and I failed to crimp the crust for presentation. I will make that happen next time!
- 1 recipe Flaky Pie Dough
- 6 tablespoons unsalted butter, melted $
- 1/4 cup packed light brown sugar
- 1 1/4 cups all-purpose flour $
- 3 pounds Granny Smith apples (about 6 large), peeled, cored and cut into 1/2-inch-thick slices $
- 3/4 cup sugar $
- 1 tablespoon lemon juice
- 1/2 teaspoon ground cinnamon (I added a bit more)
- 1. Roll out pie dough on a lightly floured surface into an 11-inch circle. Fit into a 9-inch pie pan and trim edges so they overhang by 1 inch. Fold dough under to create a double-thick edge; crimp decoratively. Place in freezer for 15 minutes.
- 2. Preheat oven to 350ºF. Line a rimmed baking sheet with foil and set it on lower rack. Combine butter, brown sugar and 1 cup flour in a medium mixing bowl. Pinch with fingers until large crumbs form. Place bowl in freezer.
- 3. In a large bowl, combine apples, sugar, lemon juice, cinnamon and remaining 1/4 cup flour. Toss to coat and let stand 10 minutes, stirring occasionally to dissolve sugar. Scrape mixture into pie crust, arranging apples as compactly as possible.
- 4. Set pie on baking sheet and bake for 35 minutes. Sprinkle reserved crumb topping over apples and bake until topping is golden brown, 40 to 50 minutes longer. Let cool on a wire rack before serving.