It’s one of the classic recipes that most people love to try at home in the fall, whether it’s for a holiday, a Sunday dessert, or just because they love it. Of course, I’m talking about apple pie. I love apple pie and could eat a lot more if I had the chance. Since this is apple season and we live in New York’s Hudson Valley, apples are everywhere right now. There are many excellent local orchards here where you can get fantastic apples to use for all kinds of cooking, baking and just eating. We had picked some apples recently and Michelle knew right away that she wanted to make apple pie, which made Sean and I very happy. I love the smell of the cake cooking in the oven and the taste is always fantastic. There are many different cake dough recipes, so use the one you like best or use store-bought cake dough if that’s what you have time for. Michelle tried this recipe from Cook’s Illustrated Cookbook.
Classic apple pie
recipe for double-crusted cake dough or 2 store-bought cake doughs
3/4 cup plus 1 tablespoon sugar
2 tablespoons all-purpose flour
1 teaspoon grated
lemon zest plus 1 tablespoon juice
1/4 teaspoon salt 1/4 teaspoon
ground nutmeg 1/
8 teaspoon ground allspice
2 pounds Empire or Cortland apples, peeled, cored and chopped 1/4 inch thick 1 1/
2 pounds Granny Smith apples, peeled, cored and cut 1/4 inch thick 1
large egg white, lightly whipped
Roll 1 disc of cake dough in a 12-inch circle on a lightly floured counter. Freely roll the dough around the rolling pin and gently unroll it on a 9-inch cake plate, letting the excess hang over the edge. Place the dough on the cake plate by gently lifting the edge of the dough with 1 hand while pressing the dough on the bottom of the plate with the other hand. Leave any dough protruding from the plate in place. Wrap the dough-lined cake plate loosely in plastic wrap and refrigerate until the dough is firm, about 30 minutes. Roll the other dough disc in a 12-inch circle on a lightly floured counter, then transfer it to a baking sheet lined with parchment paper. Cover with plastic wrap and refrigerate for 30 minutes.
Set an oven rack to the
lowest position, place a bordered baking sheet on the rack, and heat the oven to 500 degrees
Mix 3/4 cup sugar, flour, lemon zest, salt, nutmeg, cinnamon and allspice in a large bowl. Add the lemon juice and apples and mix until combined. Spread the apples with their juices on the dough-lined cake dish, piling them slightly in the middle. Freely roll the remaining dough around the roller and gently unroll it over the filling. Trim the cantilever 1/2 inch beyond the edge of the cake plate. Pinch firmly the edges of the top and bottom crusts. Place the cantilever under itself; The folded edge should be flush with the edge of the plate. Crimp the dough evenly around the edge of the cake with your fingers. Cut four 2-inch slits on top of the dough. Brush the surface with the beaten egg white and sprinkle the surface evenly with the remaining 1 tablespoon of sugar.
Place the cake on the hot baking sheet, reduce the oven temperature to 425 degrees, and bake until the crust is light browned, about 25 minutes. Reduce the oven temperature to 375 degrees, turn the baking sheet, and continue baking until the juices bubble and the crust is deep golden in color, about 30 to 35 minutes longer. Let the cake cool on a rack to room temperature, about 4 hours, before serving.
I now know that everyone has their own cake recipe
that their family has used for generations and may have their own particular way of making apple pie. If you like what you have, stick to it and use it. If you’re looking for something new to try or have never made one before, this is a good recipe to try. The cake came out perfectly with the crust of a great color and well cooked at the top and bottom. Heating the baking sheet before putting the cake on helps make sure the bottom crust is cooked. You should also try using a mixture of apples to get a good mix of sweet and sour for a great taste. Again, use the apples you like best, but the cake experts we know seem to recommend Empires and Cortlands as the best to go along.
That’s all I have for today. Check back for more recipes. There’s always so much more to come, including two recipes I just made for a few different soups we tried here at home, a recipe for braised chicken thighs with beer, sausage, and more. Until next time, enjoy the rest of your day and enjoy your meal!