Apple Pie

Apple pie, if you listen to the expert judges at televised baking competitions, ought to consist of apples sliced into large chunks and baked just until barely soft. In contrast to that, my family prefers our apple pie to come together into one almost continuous, soft and sweet layer. To achieve this, we slice the apples very thinly and bake the pie until the apples are very soft. This recipe is written to achieve that end. In addition, in our pie-making experiences we have realized that not all pie tins are exactly the same size. For this recipe, I use a large glass Pyrex pie plate.

Ingredients

6 large golden delicious apples, peeled, cored and thinly sliced
1 C granulated sugar
1/4 C cornstarch
1/2 tsp cinnamon
1/4 tsp nutmeg
1 tablespoon of butter (optional)

Directions

Preheat oven to 425 degrees.

Prepare a double recipe of Easy Wesson Oil Pie Crust, divide in half, and line a pie plate with one half, rolled out.

In a large bowl, gently toss the peeled and sliced apples with the sugar and cornstarch. Once the apples are completely covered in the sugar and cornstarch, sprinkle in the cinnamon and nutmeg and gently toss again. The apples should be evenly and completely covered in the other ingredients. If your apples are very large and/or they just don’t seem to have that kind of coverage, sprinkle in a little bit more sugar and cornstarch for some insurance. For my pies, I always err on the side of extra thickener, rather than less.

Spread the mixture evenly into the pie plate. Press downward with both hands onto the filling to help remove extra air. If you aren’t trying to be dairy-free, cut a tablespoon or two from a butter cube and sprinkle the butter over the filling. This can easily be skipped if you are trying to be dairy-free. Don’t try to use a dairy-free spread because it will contain too much water. Finally, roll out the other half of the dough and crown your pie. Cut off the excess dough, and use your fingers to crimp the edges. Press down on top of the pie with both hands again, gently but firmly, to again remove extra air. Then cut slits in the top through which steam can escape.

Bake the pie in the oven at 425 degrees for 20 minutes, and then reduce to 350 degrees for 45 minutes to an hour, or until the crust is browned, the filling is actively bubbling and a butter knife can slide into one of the slits with no resistance.

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