Classic Apple Pie

What to do with all this loot….

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What to do, what to do…

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Well, I’ve never made an apple pie before. I guess I could do that. I really don’t feel like screwing with pie crust dough though.

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I guess I could just cheat.

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I have to peel, core and slice how many apples?

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Gees.

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What? This has to sit for 2 hours?! Well I guess I won’t be eating this pie today.

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All these special steps better be worth it.

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(They were.)

Classic Apple Pie
Adapted from Joy of Baking

2 1/2 pounds apples (about 6 large), peeled, cored, and sliced 1/4 inch thick (about 8 cups sliced)
1/4 cup granulated white sugar
1/4 cup light brown sugar
1 tablespoon lemon juice
3/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 tablespoons unsalted butter
2 tablespoons Tapioca granules
Enough pie crust dough to line and cover a 9 inch pie pan.

Make filling:
In a large bowl combine the sliced apples, sugars, lemon juice, ground cinnamon, nutmeg, and salt. Let the apples macerate at room temperature for about two hours. Then, place the apples and their juices in a strainer that is placed over a large bowl (to capture the juices). Let the apples drain for about 15-30 minutes or until you have at least 1/2 cup (120 ml) of juice. Spray a 4 cup (960 ml) heatproof measuring cup with a nonstick vegetable spray, and then pour in the collected juices and the 2 tablespoons (28 grams) of unsalted butter. Place in the microwave and boil the liquid, on high, 6 to 7 minutes or until the liquid has reduced to about 1/3 cup and is syrupy and lightly caramelized. (Alternatively, you could place the juices and butter in a small saucepan and boil over medium high heat on the stove.)

Make the pie:

Meanwhile, remove the top pastry crust from the refrigerator and let it sit at room temperature for about 10 minutes so it has time to soften and become pliable. Transfer the drained apples slices to a large bowl and mix them with the tapioca. Then pour the reduced syrup over the apples and toss to combine. Pour the apples and their syrup into the chilled pie crust. Moisten the edges of the pie shell with a little water and then place the top crust over the apples. Tuck any excess pastry under the bottom crust and then crimp the edges using your fingers or a fork. Using a sharp knife, make five 2-inch (5 cm) slits from the center of the pie out towards the edge of the pie to allow the steam to escape. Cover the pie with plastic wrap and place in the refrigerator to chill the pastry while you preheat the oven.

Preheat the oven to 425 degrees F (220 degrees C). Place the oven rack at the lowest level and place a baking stone or baking sheet on the rack before preheating the oven. Place a piece of aluminum foil on the stone (or pan) to catch any apple juices.

Set the pie on the stone or pan and bake for about 45 to 55 minutes or until the juices start to bubble through the slits and the apples feel tender (not mushy) when a toothpick or sharp knife is inserted through one of the slits. Make sure to cover the edges of the pie with a foil ring to prevent over browning after about 30 minutes.

Remove the pie from the oven and place on a wire rack to cool for about 3-4 hours before cutting. Serve warm or at room temperature with vanilla ice cream or softly whipped cream. Store at room temperature for 2 to 3 days.

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