Homemade apple pie made that is made using an assortment of baking apples is my ultimate favorite. I discovered the secret of using a variety of apples in pie by chance.
I was at Apple Works, a wonderful apple orchard in Trafalgar, Indiana. The orchard offers, in my opinion, the best-tasting apples around. Anyway, I told an employee there I was after apples for baking a pie. I was clueless at the time, and assumed she would hand over one type of apple. I figured she would send me off with some Granny Smith apples. After all, they are most people’s go-to apple for baking.
Instead, she nodded enthusiastically, confidently gathering an large assortment of their best baking apples, some sour and some sweet, for me to use. Well sure. I left with apples I never even had heard of before a – so many varieties!
And guess what? The pie I made with that crazy assortment of apples was amazing! Best. Apple Pie. Ever.
I will never go back to an apple pie made with solely Granny Smith apples again.
So now I try to go back there every fall to get another (huge) bag of baking apples. What I don’t use right away, I can for apple pie filling. Canned pie filling can be kind of on the mushy side, so I always add a few more sliced fresh apples into the pie to build it up. I’ll grab a Granny Smith, a honey crisp and a macintosh, simply because they are easily found at my grocery store.
I love pie crust – definitely my favorite part of pie. Today, I attempted to make a pretty pie crust design so I would have a nice photo for my blog. When I eat pie, I don’t care if it’s pretty whatsoever. But, I do think pretty pies are like art. I had fun photographing my pie today, haha.
My mother gave me the best pie crust recipe ever, which I have posted on previously. I whipped up my pie crust in my kitchen aid. Don’t forget to peek at my pie crust recipe. It’s great!
The Apple pie recipe I use is adapted from the one in my Betty Crocker Cookbook. I double the ground cinnamon and omit the ground nutmeg. Other than that, I basically follow the Betty Crocker recipe.
Here’s my adaptation for the filling:
About 6 cups of baking apples, peeled and sliced thin. Sometimes I don’t have that many apples, and it turns out fine. Sprinkle the apples with 1 tablespoon of lemon juice.
3/4 cup sugar
2 tablespoons all-purpose flour
1 teaspoon ground cinnamon
—Add ingredients into a mixing bowl and stir.
Pour filling into your store bought or homemade pie shell. Use a double crust if you prefer. Typically apple pies have a double crust, but if you want my opinion, there are no rules for pie. Make sure the top crust is vented. Before placing it in the oven, using a pastry brush, brush on some egg wash onto your top crust. Egg wash is 1-2 eggs mixed with 2 tablespoons of water. This is solely for looks and optional. It gives it a nice golden look. I like to sprinkle a little cinnamon and sugar over my Apple pie crust. Actually, I love doing that! You can cover the edges with aluminum foil to prevent over browning while baking.
Bake at 375 degrees for 25 minutes. If using foil around crust, remove it. Bake for about 25 more minutes or until crust is golden. Cool on a wire rack.