Unlike pumpkin pie, which is usually relegated exclusively to the Thanksgiving meal, apple pie gets to sashay its way all throughout autumn and winter. Good, because I like to eat it and it’s easy to prepare!
It is a little ironic that the saying “as American as apple pie” exists, given the fact that apples came from Asia and the roots of apple pie come from England, but really, who cares. It may have become an American classic, but it’s not like anyone is going to keep you from making it if you live somewhere else.
Even though apples are now readily available year round, apple pie still has a “season” that seems to start around the beginning of September and ends around Christmas. This basically coincides with true apple season, but it’s also the season of sugar and spice and everything nice. And isn’t that what apple pie is all about?
Old Fashioned Apple Pie Recipe
The biggest trick to apple pie is getting the apples to cook completely before the crust burns. This problem is fixed by making sure your apples are sliced thin, instead of in thick wedges. If you have an apple peeler-corer-slicer gadget, that usually cuts them perfectly. If you don’t, then slice your apples about 1/4 inch thick after coring and peeling them. Be sure to save your cores and peels for making jelly!
- 6 cups apple slices (any variety, but a mix of sweet and tart apples is best)
- 2 to 3 tsp. lemon juice (more tart apples will need the lower amount)
- 1/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 3 to 4 tsp. corn starch (the juicier the apples, the more starch needed to thicken)
- 1 tsp. ground cinnamon
- 1/2 tsp. ground ginger
- 1/ 8 tsp. each ground cloves, allspice, and cardamom (the last spice is optional since it is not always easy to find, but use it if you have it)
- 1 recipe Perfect Pie Dough
Make your pie dough first, then prepare the pie filling while it rests in the fridge.
Put the apple slices into a large bowl. Drizzle the lemon juice over the apples and gently toss to coat the apples.
In a small bowl, put the sugars, starch, and spices, and mix until thoroughly combined. Sprinkle the mixture over the apples and toss to coat the apples completely.
Preheat the oven to 450 F. Roll out about half the dough and line the bottom of a 9 inch pie pan with it. Put the apples into the pan, then roll out the remaining dough and cover the apples. Since apples are not a very juicy fruit, do not cut a lot of holes in the crust or too much steam will be released and your pie will be dry inside. Instead, a few wide slits to let some steam out will be best.
Bake at 450 F for 10 minutes, then turn the heat down to 350 F and continue to bake for another 35 to 45 minutes, or until the crust is golden brown. Remove from the oven and allow to cool uncovered on a baking rack before serving. Serve slightly warm with vanilla ice cream for a true American treat!