The name of this blog was inspired by a colleague from the old GE Nuclear days who reached out to me last year asking for my cookbook. It was horridly out of date, and I sent it to her with the words, "It’s not perfect – always a work in progress – but here you go."
Her response, "Lol.. I don't like perfect...." was PERFECT.
I asked her what it was she was seeking, and she responded
that she was looking for a killer apple pie.
I hope she found it here. I've
been making this one for years - it's quite simple, but the "secret"
<spoiler alert!!> is using one of every kind of apple. The red delicious turns mushy and juicy. The granny smiths give firm tartness. The golden delicious and fujis give
sweetness, and everything else adds character.
I have since found one recipe that I like even more - but it's a heck of a lot more effort. Yay Alton Brown! For those looking for simply perfect - use this one here. For pure decadence, serve with Vanilla Breyers, and warm caramel sauce on top. Hello Perfection.
- 2 recipes pate brisee or store-bought crusts
- 3 pounds (about 8) apples – all varieties
- 3/4 C. plus 1 T. sugar
- 2 T. flour
- 1 t. cinnamon
- ¼ t. freshly grated nutmeg
- ¼ t. salt
- 1 T. fresh lemon juice
- 2 T. cold unsalted butter, cut into bits
- Milk for brushing the crust
Directions:
- Preheat the oven to 450°F.
- Roll out half the dough 1/8 inch thick on a lightly floured surface, fit it into a 9 inch glass pie plate, and trim the edge, leaving a ¾ inch overhang. Chill the shell and the remaining dough while making the filling.
- In a large bowl toss together the apples, each peeled, cored, and cut into sixteenths, 3/4 cup sugar, flour, cinnamon, nutmeg, salt, and lemon juice until the mixture is combined well.
- Transfer the filling to the shell, and dot it with the butter.
- Roll out the remaining dough into a 13 to 14 inch round on a lightly floured surface, drape it over the filling and trim it, leaving a 1 inch overhang. Fold the overhand under the bottom crust, pressing the edge to seal it, and crimp the edge decoratively
- Brush the crust lightly with the milk, cut slits in it with a sharp knife, forming steam vents, and sprinkle the pie evenly with the remaining 1 tablespoon sugar.
- Bake the pie on a large baking sheet in the middle of the oven for 20 minutes, reduce the temperature to 350°F, and bake the pie for 20-25 minutes more, or until the crust is golden and the apples are tender.
- Serve with warmed caramel sauce & vanilla ice cream.
