Traditional Apple Pie

Apple pie is a beloved classic dessert, synonymous with comfort and the flavors of fall. This recipe provides a simple and delicious way to create a homemade apple pie that will surely satisfy your cravings. With a perfectly flaky crust and a filling that highlights the natural sweetness and texture of the apples, this pie is a crowd-pleaser.

MAKES: One 9-inch pie (about 8 servings)

TIME: About 11/2 hours, plus time to cool

INGREDIENTS:

• 1/4 cup brown sugar
• 1/4 cup granulated sugar (adjust based on desired sweetness)
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon freshly grated nutmeg
• Pinch of salt
• 5 or 6 Cortland, McIntosh, or other good cooking apples
• 1 tablespoon freshly squeezed lemon juice
• 1 1/2 tablespoons cornstarch or 2 tablespoons instant tapioca (optional)
• 2 recipes Flaky Piecrust (page 928), bottom crust fitted into a 9-inch pie pan, top crust transferred to a rimless baking sheet, both chilled
• 2 tablespoons unsalted butter, cut into bits
• Milk, as needed

INSTRUCTIONS:

1. Preheat the oven to 450°F. In a bowl, toss together the sugars, ground cinnamon, nutmeg, and salt.
2. Peel, core, and cut the apples into 1/2- to 3/4-inch-thick slices. Toss the apple slices and lemon juice with the sugar-spice mixture. Add the cornstarch or tapioca if you prefer a less runny pie filling.
3. Pile the apple mixture into the bottom crust, making the center slightly higher than the sides. Dot the top of the filling with pieces of butter.
4. Cover the pie with the top crust and crimp the edges using a fork or your fingers.
5. Place the pie on a baking sheet. Lightly brush the top crust with milk and sprinkle it with sugar. Use a sharp paring knife to cut two or three 2-inch-long slits in the top crust to allow steam to escape.
6. Bake the pie in the preheated oven for 10 minutes, then reduce the heat to 350°F and bake for another 40 to 50 minutes, or until the pie is golden brown. It’s important not to underbake the pie.
7. Once baked, remove the pie from the oven and let it cool on a wire rack. Serve warm or at room temperature.

VARIATIONS:

• Apple-Pear Pie: Add 1 tablespoon minced fresh ginger or 1 teaspoon ground ginger to the spice mixture. Use a combination of apples and pears, and adjust the amount of cornstarch or tapioca if using.

• Dutch Apple Pie: Add 2 tablespoons cornstarch or 3 tablespoons instant tapioca to the filling. Make sure to cut a large vent hole in the center of the top crust. About 30 minutes into the baking time, pour 1/2 cup cream into the vent hole and continue baking as directed.

• Deep-Dish Apple Pie with Streusel Topping: Use a Generous Pie Shell for a deep-dish pie. Increase all filling ingredients by a third. Fill the pie shell as directed and prepare the Streusel Topping (page 925). Sprinkle the streusel over the top of the apples. Bake at 375°F for 45 to 60 minutes, or until the center is bubbly and the streusel and bottom crust are nicely browned.

7 EASY ADDITIONS TO APPLE PIE:

Enhance your apple pie with these simple additions:

• 1/2 to 1 cup chopped nuts
• Minced fresh or crystallized ginger, cardamom, allspice, or cloves (in small amounts)
• About 2 tablespoons bourbon or rum sprinkled over the top
• About 1 cup whole cranberries, with slightly increased sugar
• 1 cup or more pitted stone fruit or whole berries, adjusting the amount of apples accordingly
• 1/2 to 1 cup dried fruit such as raisins, dried cherries, cranberries, pineapple, mango, or blueberries, or dried apple slices to intensify the apple flavor
• Grated lemon or orange zest

These additions offer a variety of flavors and textures to customize your apple pie and make it even more delicious. Feel free to experiment and create your own unique combinations to suit your taste preferences.

With this comprehensive recipe and variations, you’ll have all the guidance you need to bake a scrumptious apple pie that will delight your family and friends. Embrace the warm aromas, the tender apples, and the buttery crust as you savor every bite of this timeless dessert.