After that dreadful first pecan pie, I moved on to baking apple pies and have fallen in love ever since. From the therapeutic slicing of apples, to the challenge of stacking seasoned apples like jenga blocks as high as they’ll go, to the warm hug of that sweet apple cinnamon goodness that fills the house as the pie bakes. Apple pie baking has become a ritual in my life, a tradition that gave me a sense of belonging when I didn’t always feel at home in my own skin. It kept me grounded and became a secret personal tradition in my life, signifying fall and the promise of a warm holiday season to come.
I’m from the apple pie camp that loves getting a fork full of apples underlined
by a thin flaky crust. Thus, my recipe calls for a doubling, almost tripling of the traditional amount of apples called for in a pie. Enjoy!
Recipe for Apple Pie
- 2-3 tablespoons unsalted butter, softened
- 4 tablespoons firmly packed brown sugar
- 4 tablespoons all-purpose flour
- ½ cup chopped walnuts or oatmeal (or both!)
In a small bowl with your fingertips blend butter, brown sugar, and flour until smooth and blend in nuts. Chill topping, covered.
- 6 – 8 cups sliced apples (Golden delicious, granny smith, etc.)
- ½ cup firmly packed brown sugar
- ¼ cup raw sugar
- 2 tablespoon fresh lemon juice
- 2 teaspoons cinnamon
- ½ teaspoon ground nutmeg
- 2 tablespoons all-purpose flour
- 2 tablespoons whole wheat flour
- 3-4 tablespoons Minute Tapioca
Core apples and slice into 1/2-inch wedges (I prefer to leave the skin on for a more rustic pie). In a large bowl, gently mix apples with sugars, lemon juice, cinnamon and nutmeg. Then sprinkle flour and tapioca over apples and gently mix to coat and seal in spices & juice.
Preheat oven to 350°F. Carefully roll out a single pie crust in a 10-inch cast iron skillet (a 10-inch deep dish pie tin works too). Spoon filling into the shell, layering to build up an apple mound in the middle. Crumble topping over center of pie (this often means pressing or packing the topping onto the sides of my apple mound), breaking up any large chunks of topping. Bake pie on the middle rack of the oven for about an hour until the crust and topping is golden brown and the filling is bubbling. Remove from the oven to cool about 20-30 minutes before serving.
Enjoy with whipped cream (bourbon whipped cream might be a tasty addition!) or a la mode, or on it’s own. Just make sure to grab a few friends to help tackle this one!