Apple Pie by jej

[S_Wirth]

Apple Pie

Submitted by: jej
Last Updated: 3/9/2005

Apple Pie

This is the recipe I now use. I have taken it from The Pillsbury Family Cook Book and tweaked it to our own tastes.

*PLEASE NOTE: If you are using an oil recipe (like I do), you want the filling ready before making the crust. If you are using a traditional lard, shortening, or butter recipe, which you will place in the fridge while making the filling, you will want to make that crust first, then the filling.)

1 Double-crust Pie Crust (I usually make 1 1/2 times the recipe, so I don't run the risk of stretching the crust to fit.)

3/4 to 1 c. sugar (I always use the larger amount to satisfy DH's sweet tooth.)
1/4 t. salt
2 to 3 T. flour (with the larger amount of sugar, I use the larger amount of flour)
6 c. pared and thinly-sliced apples
1 T. lemon juice (optional)
2 T. butter (I often inadvertently forget this, but it seems to go unnoticed)

1. Combine the sugar, salt, and flour in a large microwave-safe bowl. I usually use a big popcorn-popping bowl. I use a slotted spoon to mix these things with as well as the apples when they are dropped into this mix.

2. Pare the apples and slice thinly (probably 1/8-3/16" thick--NO greater than 1/4" thick, as a rule--), dropping the slices into the sugar mixture, one apple at a time. Toss the apples and sugar mixture lightly each time another apple goes in. (If you are concerned about knowing how to measure the apples while doing this, measure an average-sized apple by preparing it and dropping it into a two-cup glass measuring cup. If it measures just about 1 cup, you will know to use about 6 apples. If it is larger or smaller, figure accordingly.

3. If you choose to use the lemon juice, this is a good time to sprinkle it over the apple/sugar mixture.

4. Microwave the mixture. There is no set time, because apples vary so much. You DON'T want them soft and mushy (applesauce), but still able to hold their shapes. So watch them carefully, and remove when cooked down a little, somewhat reduced in volume, but NOT thoroughly cooked through. I have occasionally tossed in another kind of apple for texture at this point if it seems to need it. I usually have more than one kind of apple around, and I sometimes put a couple of kinds into a pie, for the very reason that if one breaks down, the other will probably provide some 'chunkiness.' Granny Smith is one that tends to hold its shape when cooked, and there are others. I also like Cortlands, an early apple that doesn't turn brown as quickly as some. If I have enough of these, I may not mix them.

5. Quickly make the (oil) crust when the apples are ready. I like to trim the edges of the lower crust to 'just' below the edges of the pie plate. Moisten the edges of the crust and add the apple mixture. I try to make sure I have no 'caverns' (or holes) in the filling. It takes a little longer, but I am quite deliberate when placing the apples around the edges and into nooks and crannies. Attention to this helps to insure that the top crust doesn't start out so high that it becomes a high but empty shell. Dot the filling with the butter at this stage, and re-moisten the edges.

6. Roll out and adjust the top crust over the filling (I make slits while it is still on the counter). Trim the edges of the upper crust to extend about 1/2-inch lower than the rim AND the bottom crust edges. Then turn the top edges back and UNDER the lower crust edges and gently press them together. The moistened lower edges will form a seal with the top crust. I rarely have a pie 'leaking' from between the crusts. Then the edges are ready for fluting.

7. I like to sprinkle a bit of sugar over the top of the pie just before slipping it into the oven. Bake it at 450 degrees for about 10 minutes, then reduce the heat to 375 degrees for approximately 40-50 minutes. This varies, depending on the doneness of the apples. Test them if you wish, but the prior partial cooking in the microwave will mean that they will take less time to cook through. The indicators of doneness which I look for are (1) a crust tinged with golden brown (I use foil over the fluted edges of the crusts for part of the cooking time to prevent over-browning them (see directions in my oil crust recipe) and (2) the filling bubbling up through one or more slits in the top crust. This means that I expect some (though not a lot) of the filling juices to be visible on the upper crust.

8. Remove from oven and cool. May be served warm or cold. Good with ice cream or a slice of cheddar cheese.

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