I wanted to make a quiche recipe that I found in last month’s Shape Magazine… (Which was AWESOME, by the way.) and it called for a simple refrigerated pie crust you can find in the cool case at any supermarket. They come in pairs, so I was going to have this extra pie crust, so instead of wasting it, I decided I was going to make an apple pie.
It’s autumn… What’s more awesome in the fall than apple pie!?
Lover's Stroll by: Kelsey Toney
I ended up reading about half a dozen recipes, and combined ideas from several of them, but I knew I wanted one that had a sweet buttery strusel topping, and extra cinnamony apples.
The following is the recipe I used that ended up with my husband giving me full props for making the best apple pie (maybe best pie PERIOD) that he’d ever tasted.
Here is the recipe, exactly as I made it… Don’t ask me why I do crazy things like preheat to a hotter temp than I bake at or why I add an extra pinch of cinnamon… it just WORKED.
LORD OF THE PIES: One Apple Pie to Rule Them All
Recipe type: Dessert
Prep time: 1 hour
Cook time: 45 mins
Total time: 1 hour 45 mins
Serves: That depends on how many people you want to share your epic pie with.
An apple pie with a sweet filling and a buttery streusel topping.
1 refrigerated pie crust at room temperature for 15-20 minutes
3-4 large granny smith apples
2/3 c sugar
1 1/2 Tbs all purpose flour
1 1/2 tsp ground cinnamon
1 1/4 c all purpose flour
1/3 c light brown sugar
1/3 c sugar
1 stick melted butter
Preheat oven to 375 degrees.
Press pie crust into pie plate ensuring good contact with the corners. Crimp the edges if you’re fancy.
Slice peeled and cored apples thinly into large bowl.
Add the 2/3 c sugar, 1 1/2 Tbs flour, and 1 1/2 tsp of cinnamon to the apples. Throw in an extra pinch of cinnamon, because cinnamon is awesome.
Stir the apples and dry ingredients together and let them sit. As the sugars start to melt stir a few more times.
In a separate bowl combine dry ingredients for streusel and use a fork to break up any clumps.
Pour the melted butter, a small drizzle at a time into the dry mix of streusel ingredients combining it with a fork. The mixture will look clumpy and bumpy, but clumps should be pea sized or smaller.
Give the apples another stir and pour them into the prepared pie crust. Arrange the apples so they are neatly filling the pan, with a small mound at the center.
Top the apples with the streusel mixture. It will be a LOT of streusel, but the butter, sugar, and flour will make your pie taste like magic, so don’t fight it.
REDUCE OVEN TEMP TO 340 DEGREES.
Place pie in the oven, and bake uncovered for 35 minutes.
Cover with foil and bake for another 8 minutes.
Use a knife and insert it at the center of the pie, listen for the sound. The apples should have a tiny bit of crunch left, but should be mostly soft.
If they’re not ready, add another 8 minutes. Continue this pattern until the pie is done.
The foil should keep the crust from browning too darkly, but the streusel should be golden.
Let sit completely untouched by your greedy, pie hungry hands for at least an hour.
Cut pie into meaningless wedges, because you’re not actually only going to eat one serving anyway.
Don’t forget to turn the oven temperature down before baking. I waited about an hour and 20 minutes before cutting mine, and it was still perfectly warm and delicious inside. I’m convinced the waiting made a big difference in the final result.
I really hope some of you try this pie… If you do, please come back and let me know how you liked it!