Old Fashioned Apple Pie

Monday, November 21, 2016

Old Fashioned Apple Pie 

My kitchen smells of apples and cinnamon this morning and it's bringing back memories of my mother. An expert pie baker, every weekend my mother would tie a homemade apron around her waist and get out her baking essentials. When I'd hear the clunk of the rolling pin on our 1960's formica counter, I knew our kitchen would soon be filled with intoxicating smells. Apple pie was one of my dad's favorites, and in the fall when we had apples from our trees and the neighboring orchards, this variety made a regular appearance on our table.

It's Thanksgiving week, and I'm sure many of you will be doing lots of cooking this week, and if not, I'm sure we'll all be doing lots of eating. I'm starting off today with this lovely make-ahead apple pie which is going into the freezer until Thanksgiving Day.  I found it over on Straight to the Hips, Baby's feed, a cook I featured in a story last year, and who has some really great recipes. I love that it's one less thing to do on the big day, and since some of my family is not all that keen on pumpkin, I like to have another option for dessert.  Also, who can resist the smell of a warm, apple pie, straight out of the oven?

Old Fashioned Apple Pie
by Straight to the Hips, Baby


1 chilled batch of double pie crust (for a recipe for a flaky, buttery crust, go here)
6 cups of apples, thinly sliced (2 Granny Smith, 3 Galas, 2 McIntosh, 1 Red Delicious)
1 cup of sugar
2 tablespoons flour, plus more for rolling
1/2 teaspoon cinnamon
a pinch of nutmeg
1 tablespoon butter
egg wash (optional)
granulated sugar for coating top crust (optional)


Peel, core and slice apples. Place in large mixing bowl along with the sugar, flour and spices. Toss to coat thoroughly.

Place rolled-out dough in bottom of a 9-inch pie pan. Mound apple mixture into the pie plate (this will settle during baking so it's okay if it's mounded). Dab butter over top.

Place top crust on and seal edges. Cut several slots into surface to allow venting during the baking process. If you have extra dough, cut out decorate pieces and place on top of crust, securing with a dab of water.

At this point, cover and freeze (if making ahead of time).

To bake:  Preheat oven to 375 degrees. Remove pie from freezer, cover with an egg wash (if you prefer), dust with granulated sugar and place in oven to bake for approximately an hour. If edges are getting too brown, you can cover loosely with foil.

1 comment:

  1. I completely relate with what you said about your kitchen smelling amazing. I wrote pretty much the same thing in my last blog post about a classic apple pie too. This looks so good.