Classic Apple Pie
If you could sum up autumn with one baked good (yes, just one), what would it be? Some would say pumpkin pie. Others would say pumpkin cookies. Others would say pumpkin cake. Some would even go so far as to say some sort of Pumpkin Spice Latte dessert, as if the latte in itself isn't dessert enough....
I say ENOUGH WITH THE PUMPKIN. It's all well and good, but I'll be the first (self-proclaimed) baker to say that pumpkin has gotten just a wee bit out of hand; it's great, it's delicious, sure -- but what on earth happened to Apple Pie?! It's like the underdog of fall when it used to be the star.
This is no underdog. And I go completely bonkers for a double-crust pie, which is why Pumpkin holds second place in my book - no matter how many leaves you put on top of it. Double the crust = double the flake & double the delicious.
So, behold: a classic apple pie adapted from King Arthur Flour. No salted caramel, no over-the-top additions just to make it sound fancier... just your good old classic pie with one slightly hard-to-find ingredient (which is completely worth it ): boiled cider. I was lucky enough to snag a bottle of King Arthur Flour's from my brother, but you can purchase your own bottle here. After you use it in your pie, throw it into pancakes, muffins, cakes, or just make another pie. Nevertheless, it's a gem in this pie that really takes the flavor to a whole other level. Bake away!
8 cups peeled, cored, sliced apples (I used Granny Smith)
2 tablespoons lemon juice
3/4 cup sugar
2 tablespoons All-Purpose Flour
2 tablespoons cornstarch
1/4 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/4 cup boiled cider or undiluted apple juice concentrate
4 tablespoons graham cracker crumbs
2 tablespoons butter, diced in small pieces
Egg wash (1 egg whisked with 1 tablespoon milk or cream)
Make the pie!
Preheat oven to 425 F.
After you roll your first disc of dough out, unfold it into your pie plate and trim the edges (do not crimp yet). Place in the fridge while you make the filling.
Place your sliced apples into a large bowl with the lemon juice, stir to combine. Set aside. In a small bowl, whisk flour, sugar, cornstarch, salt, and spices. Add to apples and stir until coated. Pour in the boiled cider or apple concentrate until combined. Get your dough in the pie plate from the fridge and sprinkle graham cracker crumbs into the bottom crust, making sure to cover the entire bottom. Spoon your filling into the crust, creating a slight mound in the center, and scatter your butter pieces on top. Place in the fridge while you prepare the top crust.
Retrieve your second dough disc from the fridge and roll to a 12-13" round. Have the time of your life with a design (see below for some inspiration) or simply roll it over the filling, fold the bottom crust's edges over the top crust, crimp the edges and cut steam vents in the top. Place in the fridge for 10-15 minutes to firm up.
Using a pastry brush, brush the egg wash over the top of the pie and sprinkle turbinado sugar over the crust. Bake for 20 minutes, then reduce temperature to 375 F and bake for an additional 45 - 50 minutes, until the crust is a deep golden brown and the filling is bubbling in the center.
Let cool completely before serving.