In the past couple of months, I think the recipe I have used the most is this apple pie recipe. I think there was a two week period back in November I made a total of 10 apple pies! It’s just that good. I have tried several apple pie recipes out there and I think this is the best one yet. The flavor will depend largely on the type of apples and the sugar you use in the recipe.
adapted from Allrecipes
- 4-5 apples (depending on size) peeled, cored and sliced
- 2 recipe pastries for a 9 inch crust pie
- 1/2 cup (120g) of butter
- 3 tablespoons of flour
- 3 tablespoons of water
- 1 tablespoon of vanilla
- 2 teaspoons of cinnamon
- 1/2 cup white sugar
- 1/2 cup brown sugar packed or regular
- Preheat oven to 425 F (220 C). Take out the pie pastries from the fridge 15 minutes before use.
- Melt the butter in a saucepan. Stir in the flour to form a paste. Add the water and vanilla, mix. Add the white and brown sugar. Bring to a boil. Once it starts to boil, turn the heat to low and let it simmer while stirring occasionally.
- Place one pie crust into the bottom of greased pan and push the edges one-half inch up the inside of the pan. Stab the pie crusts with a fork on the bottoms and sides to allow steam to escape during baking.
- Place the sliced apples in a bowl. Add some of the liquid mixture over the apples and stir to cover all the apples.
- Fill the pan with the apples, mound slightly. Cover with a lattice work crust or however you want to top the pie.
- Gently pour the liquid mixture over the entire crust. Pour slowly and try to get the entire crust covered.
- Bake the pie on the middle shelf in the preheated oven for 10 minutes. Reduce the temperature to 350F (175C). continue baking for 35-45 minutes, until the apples are soft and check to make sure the crust is not burning.
spices // if you want to experiment, try to add nutmeg, cloves and/or allspice
apples // if you are running low on time and do not want to core the apples, just peel the apple and cut in half lengthwise, then just slice around the core. the slices don’t have to be perfect or pretty, they will not be seen inside the pie!!
sugar // if you you realize you are out of packed brown sugar, even regular brown sugar or just 1 cup of white sugar is fine. i’ve tried all of the three variations, even if to me it tastes much better with the packed brown sugar!
cooling time // if you can resist eating it the day you make this pie, it tastes even better the day after. allowing it to set really helps amalgamate the flavors and it will not be runny. if you have a party to take this too, make it ahead of time!
Before it gets too humid and hot to be baking here in Florence, try this recipe and bring it to the next dinner with friends.