Apple Pie

In true Windsor fashion, the temperature dropped 40F over the course of one day last week. On the weekend I was sailing in a bathing suit, only to have to pull out the sweaters and jackets for a rain-filled, bone chilling start to the week. On a brighter note though it is finally Fall and even though my garden is still laden with tomatoes and eggplants I can finally brush off all of the apple and pumpkin baking without guilt. Bring on the leaves, football, and turkey- Fall has finally arrived!

For those of us Canadians with Thanksgiving rapidly approaching, I am giving you the easiest, most delicious apple pie recipe. When I say easy, this is still pie. I mean easy by pie standards. If you hate pastry (don’t be deterred!), you can certainly go the simpler apple crisp route. But pie has an irreplaceable place in my heart and nothing else will do. Looking for an even easier short-cut, you can buy your pie dough. If so, I recommend Pillsbury and please flour your counter and actually roll it out so it fits the pan properly.

After many years experimenting with pie recipes- the old pre-bake the apples, par bake the bottom crust, many attempts that resulted in mushy or undercooked apples or that dreaded giant gap between the top crust and the filling (it is so easy to go wrong!), I have finally found my forever recipe from the baking wizard Stella Parks. Instead of par-baking the apples, simply leave them for a few hours to macerate with sugar. Adding tapioca result in a pie that is perfectly cooked, not too runny, and with no giant gap under the crust. I generally substitute instant tapioca for tapioca starch (that is what my grocery store carries) without any problems. She uses a whopping 4 lbs of apples which looks like a giant mound, but trust! If you have an instant read thermometer, pull it out. Checking the internal temperature ensures that your pie is perfectly done. My oven does tend to crisp the top of the pie a little more than I would prefer, so if you find it is getting too dark, loosely tent it with foil part way through cooking.

Apple Pie

Adapted from Stella Parks, Bravetart

Filling:
1 cup, packed light brown sugar (8 oz, 225g)
2 1/2 tsp ground cinnamon
3/4 tsp kosher salt
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
4 1/4 pounds tart apples (about 8 large apples)
1 Tbsp lemon juice
1/4 cup instant tapioca

1 recipe double layer Pie Dough
1 large egg
1 Tbsp heavy cream
1 Tbsp granulated sugar or sugar in the raw, for sprinkling

Combine the brown sugar, cinnamon, salt, ginger, nutmeg, and cloves in a gallon-sized Ziplock bag (do not add the tapioca at this time). Peel, core and slice the apples into 1/2 inch slices. Add the apples to the bag, seal tightly and shake until the apples are coated with the sugar mixture. Leave on the counter for 3 hours or up to 1 day in the fridge, turning occasionally to distribute the syrup. The applies should macerate and lose about 1/3 of their volume.

Make the pie dough, divide into two discs and leave in the fridge for at least 30 minutes. Remove the dough from the fridge and leave on the counter at room temperature for at least 30 minutes.

Roll out one of the discs of pie dough to roughly a 14″ circle and place in the bottom of your pie plate. With scissors trim the edge so that it overhangs by 1 1/4 inches. Add the tapioca to the apples, reseal, and toss to combine. Pour the apple filling into the prepared pie shell, nestling the slices into a flattish mound. Roll out the second disc of pie dough, until roughly a 12″ circle and place over top of the apples. Pinch to seal both crusts together and trim to 3/4 inch. Tuck the dough under itself or crimp into loose waves. Refrigerate the entire pie until cold and firm, at least 30 minutes or up to 1 hour. [Note you can speed this along in the freezer, freezing for approximately 15-20 minutes]

Adjust the oven rack to the lower-middle position. Preheat to 400F. Line a baking tray with foil or parchment paper [this will avoid overflowing apple juices from burning on the bottom of your oven].

Whisk the egg and cream together in a small bowl, then brush over the chilled pie. With a sharp knife, cut a small hole in the center of the pie and six 3-inch vents around the top. Cover the edges of the pie with aluminum foil to prevent burning.

Place the pie on the prepared baking tray and bake until the pie registers 195F with an instant read thermometer, about 75 minutes. If your pie starts to get too dark on top part way through, cover it loosely with aluminum foil to prevent burning.

Cool at least 1 hour at room temperature before serving. Leftovers will keep wrapped up to 3 days at room temperature.