We got in one last trip to our favourite apple orchard in last week – a sad day indeed, as it’s now closed for the season.
Everything at Verger Henryville is ridiculously cheap, the farmers are rosy-cheeked and kind, and we always drive away eating warm, homemade donuts, spilling crumbs and sugar all over the car.
I’ll make one last batch of French Apple Jam this week, and of course, apple pie.
I’ve tried a various apple pie recipes over the years, but my pies would always flatten out after baking. Then I found Smitten Kitchen’s Apple Pie recipe – and her method – of letting the apples sit on the counter for a few hours before baking – solved this problem!
This is a pie that comes out of the oven looking puffed up and impressive – hence the name, Epic Apple Pie.
Epic Apple Pie
Recipe makes two 9-inch pies
Apple Pie Filling
Prepare apples 2-4 hours in advance of baking pie.
- ½-1 cup brown sugar, depending on how sweet your apples are
- ½ cup white sugar
- 1 teaspoon salt
- 2 tablespoons ground cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon ginger
- 25 apples
- 2 organic lemons, zest and juice
- 3-4 tablespoons tapioca flour or starch
Crisco No Fail Pie Crust
- 5 cups flour (635 gm)
- 1½ tsp. Salt
- 2½ cups shortening (320 gm)
- 1 egg
- ½ cup cold water
- 1 tbsp. white vinegar
Step 1: Make Apple Pie Filling
Combine sugars, salt, and spices in a large bowl.
Wash apples well, especially if you plan to make Apple Scrap Jelly with the peels and cores.
Peel, core and slice apples as thin as possible, then toss the slices to coat with sugar as you throw them in the bowl.
Add lemon juice and zest at the end, mix well, then set aside for 2-4 hours at room temperature.
Step 2: Prepare Pie Crust
Combine flour and salt in a mixing bowl. Add room-temperature shortening. Cut the shortening into the flour mixture until rough crumbs.
Beat egg, water and vinegar together, then pour over flour mixture.
Stir mixture together with a fork until moistened.
Divide dough into four equal size balls, roughly 300 gm each.
Step 3: Roll Out Dough
Roll out a circle of dough large enough to line a standard, 9-inch pie plate (not deep dish) with 1-2 inches of overhang .
(To determine the size of your pie tin, measure from one inside rim of your pie plate to the other inside edge).
Trim overhanging dough to one inch all around. Cover pie crust with plastic wrap and refrigerate until needed.
For a regular pie, roll out the second circle of dough, place it a baking sheet lined with plastic wrap, cover with another layer of plastic wrap, then refrigerate until needed.
For a lattice top pie, roll dough into a rectangle at least 14″ in one direction, and then as long or wide you can get it in the other. Put on a baking sheet lined with plastic wrap, cover with another layer of plastic wrap, then refrigerate until needed.
I you are feeling ambitiousm you can make Nun’s Farts (best name for a recipe EVER) with left over dough.
Step 4: Bake Pie
Heat oven to 500°F.
Stir tapioca starch into the apple pie filling, then spoon into prepared pie crusts, heaping the apples as high as possible. Pour any extra juice over the apples if any remains.
Put the top crust or lattice over the pie, fold the overhang under to make a thick rim, then crimp the edges with your thumb or fork to seal.
Brush top crust with egg, then sprinkle with sugar if desired. If your top crust is one piece (not lattice) cut a few vents in the top with a sharp knife.
Bake for 25 minutes, then turn in the oven for even color. Reduce heat to 375°F and continue to cook another 30-35 minutes until done.
If your pie browns too quickly, cover with aluminium foil.
Cool pie for at least 1-2 hours at room temperature before serving. Pie will not fully thicken until completely cool.