Now I am older and a mother and being October, it is that time of the season. Traditions are so important. They remind you of where you came from and who you are. I’ve also adjusted my mother’s recipe ever so slightly to add my touch to this family favorite. I made it mine enough that a few years ago I took the blue ribbon in the Maine Audubon Apple Festival Apple Pie Contest with this.

The key to this recipe are the freshest apples you can get. This is the beauty of autumn. They are everywhere. I’ll be using a little more than half a bag of orchard fresh apples. Macintosh are the best and I add two softball size honey crisps to add texture and sweeten the flavor of the pie.

I love baking and I love apple pie. However, I am not the biggest fan of actually peeling and dicing the apples. So this wonderful apple peeler-slicer-corer is really my lifesaver and more importantly a big timesaver.

It’s a beautiful machine and I would definitely suggest purchasing one. It makes life so much easier.

It has a suction cup with arm on the bottom but, I am kind of rough on mine. For me I just push down really hard with my other hand to hold it still.

If this lovely contraption gets too jostled when doing it’s thing the pieces move about when you’re cutting-peeling-coring then the slices aren’t really cut-peeled-cored the way they need to be. That being said, you definitely do not want perfect slices. It’s better to have different size pieces so they can cook at different subtly different rates which will give the pie better slight crunch and flavor.

Like these. No two are the same.

Cutting the pieces will take awhile. Add a little citrus juice per layer to keep from browning. Most people prefer lemon juice but I’ve found lime is best especially with the sweet being added next. Their flavors play off each other really well. It’s the details that make the difference.

I’ve filled my general go to mixing bowl for whatever I’m cooking with these beautiful apple pieces. It is on purpose the almost exact diameter of my pie plate. That detail makes it easier to see the amount prepared for the pie.

Preheat oven to 400. Now the dry ingredients. The co-champs in this recipe.

First add 2 tablespoons of flour to get the juices moving.

Next 1/2 cup of brown sugar.

Then, the 1/2 cup white granulated sugar. I always add the brown first. The white shifts around more easily so, mixing will be smoother at the end.

Next the 3/4 teaspoon of cinnamon. Isn’t the container cute? I found this old Durkee’s ground cinnamon container at an antique store and I just love it. It is just like the one we had in the cupboard growing up. So cute. Especially that logo.

1 dash of nutmeg. No more, no less. Too much, too earthy. Not enough, bland pie. No one wants a bland pie.

Pink salt to round it out. 1 good pinch to be exact.

There you have it.

Now mix. I like to start with a fork to help guide the dry ingredients into the mix. Then, I use the best two tools I have. My hands. You’ll know it is mixed enough when their is an almost syrup at the bottom of the bowl.

 

Next the pie crust. I am using store bought for this pie. I have yet to make a crust that is better than the ones I can buy in a grocery store… yet.

Make sure you roll out the crust a little before lining the bottom of the pie. It’s been cold and rolled up. This will help it breathe a little better and crisp up more in the oven.

Add filling. Make sure you get every juicy drop.

Now take a moment to decorate the top of your crust. A real one. We eat with our eyes first. Also, this will give you a moment to give it your signature to really make it your own. Really yours. For me it’s usually the little pigs.

Top pie filling with about 2 tablespoons of butter. Just eye ball it. There is nothing wrong with a little too much.

Cut into little chunks and drop all over the filling. Then, top with top crust as centered as possible.

Secure the top with fork squishes.

Cut the excess crust off.

Then save the extra dough. It’s edible play dough for the little ones. We used to make pie crust cookies with the roller and cookie cutters. Just add cinnamon sugar and cook for 8 minutes at 400 degrees. So tasty. So fun.

Next we need to make a simple egg wash. I use 1 large egg and a big splash of milk.

Paint the top with the wash.

Use the egg wash like glue. Paint the back of what ever cut outs and place about the pie. Your style.

For extra shine sprinkle with white granulated sugar. It’s that really special touch that makes it well, extra special.

Right before it goes into the oven wrap the edges lightly with aluminum foil. I spoke more in depth about this technique in the first pie recipe i blogged. Here is the link for more details.

https://www.veronicajulep.com/late-summer-cherry-rhubarb-pie/

Bake for 30 minutes. Remove the foil. Bake for 20-23 more minutes. You will know it is ready because it will be golden brown and bubbling like this.

Like this. I love pie. The deep brown of the crust. That lovely smell.

My first slice.

My second with vanilla ice cream. What would pie be without it’s best friend a la mode? Enjoy and always remember whatever you are doing make it your own.

Recipe

• 1/2 orchard bag macintosh apples (sliced and diced about the same size but, not exact)
• 2 Big honey crisps apples (sliced and diced about the same size but, not exact)
• 1 couple of splashes of key lime juice
• 1 oven preheated to 400 degrees
• 1 tablespoon All Purpose Flour
• 1/2 cup light brown sugar
• 1/2 white granulated sugar
• 3/4 teaspoon cinnamon
• 1 dash of nutmeg
• 1 pinch of pink salt
• 2 heaping tablespoons of butter
• 1 top pie crust
• 1 bottom pie crust
• 1 large egg
• 1 splash of milk