Missy Patacol Photography
Hi Everyone! If you like baking as much as I do, this apple pie recipe is one to try. To cut the prep time down you may purchase ready-made dough for the crust. This pie plate is my favorite! It makes the perfect pie every time;) and is pretty to look at.
A reader was asking me about applesauce, so I wanted to mention that too. It’s so easy! Peel and cut about 6-8 apples and place them in a cooking pot. Add the juice from one lemon along with a little bit of zest and 1 teaspoon of cinnamon. Add 1/4 cup of water and cook the apple mixture until the apples begin to soften. Add more water if needed. Sugar can be added .. but it’s not necessary.
Rustic Apple Pie
1 box of frozen pie dough (I use the organic pie dough from Whole Foods or you can make your own!)
2 or 3 Tablespoons of all-purpose flour to roll out your dough
3 to 4 pounds of Braeburn, Honeycrisp, or Jonagold apples, peeled and sliced
1/4 cup brown sugar
1/4 cup granulated sugar
1/2 teaspoon lemon zest plus the juice of 1/2 a lemon
1/2 teaspoon of cinnamon
1/4 teaspoon of allspice
1/2 teaspoon of vanilla
1/2 teaspoon of salt
3 Tablespoons of corn starch
1 cup of apple cider (I use R.W. Knudson Family cider)
Follow the thawing instructions on the back of your pie dough box or prepare from scratch if you’d like. Place one thawed pie dough on floured surface and roll out to fit into your pie plate. Place your dough a cookie tray lined with parchment paper and put it back in the refrigerator while you prepare the apples.
Preheat your oven to 375 degrees. Peel and slice your apples and place in a bowl with lemon, cinnamon, allspice, sugars, and salt. Let sit for about 45 minutes or up to 2 hours to release some of their juices. Meanwhile, pour apple cider in a small saucepan and add the vanilla. Simmer until the liquid reduces to just under half. Pour off any juice that accumulated in the apple mix and then add to the apple cider. Cook down the liquid (again) to about half what you started with. In a small bowl, add 3 Tablespoons of water to your corn starch and whisk until thickened. Add to your reduced apple mixture and stir for about a minute.
Place pie dough in your pie plate making sure the outer edges are thicker and slightly hanging over the edge of your plate. Add your apple filling and top with the other piece of dough. Pinch the edges and make a few slices in the top.
Bake for 1.5 to 2 hours (yes!) and then let stand for a few hours before serving. I usually bake mine the day before I want to serve it. It’s easy to reheat and will make your kitchen smell lovely!