When I was growing up, my grandmother had a huge apple tree growing in her backyard. I remember running around the back garden, collecting mountains of fallen apples, which I ate despite their bruises, torn skin, and soggy flesh. In the kitchen, my grandmother baked apple turnovers, apple pancakes, and apple crisp. But the king of all baked goods was her homemade apple pie. Is there anything more American?
This Depression-era recipe has been passed down through the generations, and now it’s being passed on to you. I highly recommend making this pie, and all other pies, with a homemade pie crust (it’s so much easier than it first appears!) and either organic or homegrown apples for the best flavor. It’s not a quick-and-easy recipe, but I promise, the effort is will worth it.
Homemade Apple Pie
1 recipe pastry for a 9 inch double crust pie
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
8 Granny Smith apples - peeled, cored and sliced
1 tsp. Cinnamon
Dash of Nutmeg
1 tablespoon vanilla
Directions
Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar and brown sugar, and bring to a boil. Add cinnamon, nutmeg, and vanilla. Reduce temperature and let simmer.
Place the bottom crust in your pan. Brush with egg whites to prevent a soggy crust. Gently mix the apples with sugar and butter liquid (save enough to glaze the top crust). Fill the crust with apple mixture, mounded slightly. Cover with a latticework crust. Glaze top with remaining liquid.
Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C). Continue baking for 35 to 45 minutes, until apples are soft.
