Apple Pie
crispy top gooey filling, fall in a pie (Pies 'n' Thighs recipe)My grandma loved apple pie. I was never a huge fan until I had it fresh where the crust is still crispy and the filling is gooey and warm. I wish I could have made this pie for my grandma but I only got into cooking/baking long after she passed. Hopefully, you all can make this pie for your loved ones this coming Thanksgiving! It’s a recipe I keep going back to! :D
Fun fact: this is the recipe that got me hooked on making pies! I never really made pies before this recipe. I didn’t even really like apple pies. But after making this recipe, I got hooked!
One thing that this recipe does different from other apple pie recipes is that it has the apples “sweat” out their liquid overnight. Then you cook the liquid so that the filling doesn’t get too wet but the apples stay a bit firm.
Ingredients
makes ONE pie
I used Pies ’n’ Thighs apple pie recipe found here: https://www.bonappetit.com/video/watch/sweet-spots-perfect-apple-pie-from-pies-n-thighs
2 pie doughs
5 large apples (around 3 pounds), I like to use Granny Smith and honeycrisp
1/4 cup brown sugar
1/4 cup granulated sugar
2 teaspoon ground cinnamon
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2 tablespoons flour
2 tablespoons unsalted butter, the original recipe does not melt the butter but I do
1 tablespoon lemon juice
Egg wash
Demerara/turbinado sugar, any coarse sugar
Directions
Start by peeling 5 large apples. Then cut the apples into even slices, removing the core. Add your apples to a large bowl.
Combine 1/4 cup granulated sugar, 1/4 cup brown sugar, 2 tsp cinnamon, 1/2 tsp salt and 2 tbs flour in a bowl. Mix them together. Sprinkle this over your sliced apples. Add 2 tbs melted unsalted butter and 1 tbs lemon juice to the apple as well and thoroughly give the apples a mix. Cover and store in the refrigerator overnight.
The next day, the apples would have seeped out a good amount of liquids. Collect this liquid and pout it into a small saucepan. Heat over medium heat and bring the liquid to a simmer, stirring constantly. You want to reduce this liquid to half, which should take around 4-5 minutes. Return the liquid to the apples and mix.
Preheat the oven to 350 degrees F.
Roll out two pie doughs into a round (around 13 inches) and transfer one to a 9 inch pie dish. Add all of the apple filling along with all the juices. Place the second rolled out pie dough on top and trim and crimp the edges so that a strong seal forms. Brush the top of the pie with some egg wash and sprinkle demerara/turbinado sugar liberally on top. Make 3-4 cuts into the pie dough to function as vents.
Bake the pie for 90-100 minutes. I place my pie on top of a baking sheet just in case some of the filling leaks out. You want the crust to be golden brown with the inside bubbling.
Let the pie cool for around 2-4 hours. Then cut into it and enjoy!
Isn’t apple pie and vanilla ice cream such a perfect combo?
