Apple pie recipe? NBR

Chunstad

Sorry, boring, no drama...

Anyone got a good go-to apple pie recipe?  I've got to make one for Thanksgiving, and I'm thinking about making one with the crunchy streusel topping.  TIA!

Sammy-Mae

This one is a hit with everyone.  I usually use a Merlot when I make it but really it's all about what your favorite red is. 

https://www.foodnetwork.com/recipes/tyler-florence/the-ultimate-caramel-apple-pie-recipe/index.html

Chunstad

Thanks Sammy!  This looks yummy.  I've never had wine in a pie before.

nicki731

I make apple pies pretty often since I learned with my mom when I was little but the recipe is in my head. I confess I use store bought Pillsbury crusts (I have tried making the crust homemade, but coudln't tell a difference!). I don't make a streusel topping so I can't help you there (I just put a second crust over the top), but if you want my general recipe I could write it out for you.

Chunstad

Sure, Nicki, if you don't mind, I'd appreciate it.  I've never used store bought crust, I have always done homemade with butter.  I'm sure that pillsbury is just as good.  For some reason, I can't find the damn recipe that I've used in the past.

I'm not quite sold on the wine from Sammy's recipe since there will be kids eating it, and they might not enjoy the taste of wine.  Maybe I'll make both?

Sammy-Mae

Oh I should have said kids like it!  You add so much sugar to it that it doesn't bother them and it cooks forever on the stove so all the alcohol cooks off.  It's time consuming to make it and you have to make sure you slice your apples really thinly.  I have never successfully doubled the recipe for the caramel sauce.  I mean it still tastes okay but it tastes better if you don't double it. 

Chunstad

Oh!  That's good to hear!  I have a mandolin slicer, should I use that? 

nicki731

Ok -- here is what I do. Start with about 7 small to medium apples OR 6 medium to large apples. I don't think it matters what kind. I have used granny smith, macintosh, fuji, and honeycrisp. You can even mix and match. Peel, core, and slice them. I'm don't have specific "thickness" I stick to, but try to make them all as uniform as you can. Maybe about 1/4 inch? As I cut them, I put them in a large bowl of water with a little lemon juice in it to keep them from turning brown. After they are all peeled and sliced, drain the water from the bowl. Mix the apples with 1 cup of plain white sugar and 1/3 cup flour (don't change these amounts). Mix until it becomes like a wet paste on the apples, no dry powder. Then get your pie pan and crust ready (I already told you I cheat and roll a Pillsbury crust into my pie dish). Then dump the apple mixture in. You want to check and make sure you have enough apples, the apples should be mounding up over the top of the pie dish by a couple inches, not like a flat level layer even with the pie dish. This is important because as the pie bakes, the apples will squish down a bit, and if you start with a flat level of apples, your pie will sink in. If your mound of apples looks good, then I sprinkle the top with brown sugar and cinnamon, and tabs/pats of butter. Then I add the second Pillbury crust over the top. Seal the edges of the two crusts together by crimping with your fingers or a fork. Cut some holes in the top of the pie with a knife for venting (I usually make a design like a heart, a tracing of my hand like a turkey, or a letter). Depending on how thick your pie crust is or if it sticks up and out over the edge or you pan, you may want to cover the edge of the pie only with aluminum foil so it doesn't burn while baking. If your crust isn't really sticking up you don't have to worry about it. Bake at 400 degress for 15 minutes, then turn it down to 375 for an additional 45 minutes (1 hour total). You also might want to have foil or something under your pie because sometimes the juice bubbles out. After you take it out of the oven, let it cool at least 2 hours before you cut into it to let the juices thicken up. No one likes a runny pie.

 Voila! Pie I made 2 weeks ago. It was really yummy except I didn't have enough extra crust on the edge the crimp it like I usually do.

Let me know if you have any questions or need clarification on anything. Also, I know most people like pie with vanilla ice cream, but my whole family eats pie with a nice slice of cheese on top! Cheddar or yellow American usually. Don't knock it til you try it, it's super yummy.

Good luck and let me know however your pie adventure turns out!

Chunstad

Thanks for taking the time to write this out, Nicki, I appreciate it.  The only question that I would have was adding the spices, but it looks like you did that after you put the apples in the pie. 

I used to work at Hickory Farms and there was a cheese that people would buy specifically for apple pie.  I've never tried it, but I've heard that it was really good.