- Course: Dessert
- Skill Level: Moderate
- Cost: Moderate
- Favorited: 8 Times
My husband, who can be quite picky about his apple pie, declared this pie perfect. The apples are soft as silk, the flavor is light, and everything is wrapped up in a rich, crisp crust. I dedicate this pie to you, Jay.
For the filling:
- 6 large Granny Smith apples, peeled, cored and thinly sliced
- 1 cup (250 mL) granulated sugar (see Notes)
- ¼ cup (50 mL) all purpose flour (see Notes)
- 1 tbsp (15 mL) sweet Marsala, optional
- 1 tsp (5 mL) ground cinnamon
- 1 tsp (5 mL) ground nutmeg
- ½ tsp (2 mL) ground allspice
- Cream, milk or soy milk
- Coarse or granulated sugar
- 9-inch (23 cm) glass pie plate, greased
- Rimmed baking sheet
Preheat oven to 425°F (220°C)
1. Divide pastry dough into 2 pieces, one slightly larger than the other. On a lightly floured surface, roll out larger piece of dough into a circle large enough to fit pie plate, dusting work surface and dough as necessary to keep the dough from sticking (or roll between 2 pieces of waxed or parchment paper). Press dough into prepared pie plate. Place pie plate in freezer or refrigerator for 15 to 20 minutes to chill while you prepare the filling. Roll out remaining dough for top crust and set aside at room temperature on sheet of parchment paper.
2. Filling: In a large bowl, gently combine apples, sugar, flour, Marsala, if using, cinnamon, nutmeg and allspice, making sure apples are well coated. Transfer filling to prepared bottom crust, gently pressing the apples into pastry with your hand and mounding them slightly in the center. Lightly brush edge of pastry with a little water. Place top crust over apples, trimming and fluting edge. Cut steam vents in top of pie. Brush top with cream and sprinkle with sugar.
3. Place pie plate on baking sheet and bake in preheated oven for 25 minutes. Reduce heat to 350°F (180°C) and continue baking for 50 to 60 minutes more or until top is nicely browned, apples are tender and juices are bubbling. Insert a knife through one of the vents in top of pie to make sure that apples are tender. If pie starts to get too brown before it’s finished baking, cover loosely with a piece of tented foil. Let cool on a wire rack for 1 hour before serving.
Substitute your favorite spirit for the Marsala, such as whiskey, bourbon or rum.
You may need slightly more sugar, depending on the tartness of the apples.
Add an additional tablespoon (15 mL) all-purpose flour if your apples are very juicy.
To easily peel, core and thinly slice apples, look for one of the many available apple peeler/slicer/corer gadgets. I love mine and have used it for years.
© 2008 Julie Hasson
Note from Cookstr's Editors
Nutritional information is based on 1/4 teaspoon added cream and 1/4 teaspoon added sugar per serving. Nutritional information does not include Large-Batch All Purpose Vegan Pastry Dough or Buttery Pie Pastry Dough. For nutritional information on Large-Batch All Purpose Vegan Pastry Dough or Buttery Pie Pastry Dough, please see links above.