It’s fall y’all! And this gal, being a fall girl through and through, is pretty excited (okay, really excited). One of my favourite things about fall (next to all the chunky knit sweaters and boots that fill my closet) is all the pumpkin spice and cinnamon treats that I get to bake (edit: eat). And one of my fav fall treats is apple pie. I don’t know about you guys, but I LOVE apple pie; there is just something about all those cinnamon and sugar covered apples wrapped up in the most perfect flaky crust that gets me every time!
Perfect Apple Pie Recipe:
2 batches of pastry dough (I always use this recipe for pies as it is honestly the best homemade pie crust recipe I have ever tasted!)
6-8 cups peeled and sliced apples (you can use whichever kind of apples you like baking with best, I typically use Granny Smith or Cortland)
12 tbsp butter (1 stick)
2-3 tbsp cornstarch
1/2 cup white sugar
1/2 cup brown sugar
1/4 tsp nutmeg
1 1/4 tsp cinnamon (this is LOTS of cinnamon, so scale it back a touch if you aren’t as cinnamon crazy as me)
2 tsp vanilla extract (use the real kind, not the artificial stuff)
Prepare pie pastry dough according to instructions.
Peel and slice apples. Set aside in a large mixing bowl.
Preheat oven to 375 degree C. Roll out pastries on floured surface, and place one in the bottom of the pie plate, reserving the other for the top.
In a large skillet, melt the butter then add the cornstarch, mixing well until the mixture forms a paste.
Slowly add white sugar until well blended. Repeat process with brown sugar.
Add nutmeg, cinnamon and vanilla extract and continue to stir while sauce thickens, until it looks like this:
Once mixed, pour 3/4 of sauce over the apples, reserving 1/4 for the pie topping. Mix well.
Scoop apples into the pastry crust and top with remaining pastry in either lattice style or as one full piece (if you will be placing the full piece of pastry on top of the pie, be sure to cut slits or poke holes in same so the pie can properly vent), trimming excess crust so pie looks like this:
Pinch the edges of the bottom and top pastry crusts together (use a small amount of water to help create a stronger seal, if necessary).
Brush remainder of sauce on top of pie. If you want more coverage, melt some more butter and brush that on top as well:
Tent pie with aluminum foil then place it on a baking sheet to catch drips. Bake pie in the oven for approximately 50 minutes, checking it intermittently. Remove aluminum foil and return pie to oven for another 10 minutes to allow time for it to brown. Once finished, let cool for at least 10 minutes, but serve it while it still warm (warning: it will be a complete mess but will be oh-so-tasty this way! If you prefer a cleaner cut, let the pie sit longer so it has time to set). Enjoy!