Mim’s Take on Apple Pie

By now I’m assuming that you have read my Fail-Proof Pie Crust post and are ready to proceed to the filling part of the pie equation.

First, buy more apples than you think you will need. If in the end game you don’t need them, just eat them for your regular daily fruit portion (you do have one, right?) What you want to end up with is enough slices to make a handsome mound that rises (obscenely) high in the pie plate.

Please note: I do not use nutmeg or any spice other than cinnamon in my apple pie. Nor, when baking Blueberry Pie, do I use cinnamon, a traditional spice used for blueberries. For my taste sensibilities, some spices (even those used for hundreds of years with certain fruits) not only fail to enhance, but actually detract from the natural flavors of the fruits involved. For me, nutmeg does this disservice to apples, and cinnamon does the same to blueberries (here it’s just plain YUCK to me). Please use your own taste in these regards, while taking into consideration that I always have people ask me what I have done to a particular fruit pie to make it so good. (It’s not me; it’s nature).

Makes one 9” pie



6 to 8 Granny Smith apples, or more, depending on size (see forward note)

Roughly 1 cup sugar

A generous shaking of cinnamon (two generous ones, if you figure for the two layers)

At least 3 T unsalted butter, in rough chunks

Preheat the oven to 425° F.

Cut the apples in quarters, then core and peel them. To me, this is the quickest and easiest way to get the job done. Slice the apples into pieces that are the same thickness. I like for them to be about ½” thick. This gets all the apples cooked in the same length of time, while helping prevent an overcooked crust. To me there’s nothing more disappointing in a piece of apple pie than taking a bite where you find some of the apples are mushy and some still uncooked. Unless, that is, it’s ending up with a somewhat burned crust that came from attempting to get the apples cooked.

Pile one-half of the apples into the pie crust and cover with half the sugar and enough cinnamon to nicely cover the top of this layer. If you see at least a little cinnamon on every inch of the layer you’re probably close. Adjust the amount the next time you make it, to your taste. Now add the second half of the apples. Repeat the sugar and cinnamon layer, then dot with the butter.

Top with the second crust, and use the finishing touches from my Fail-Proof Pie Crust post. Pop it in the oven on the bottom shelf (to help prevent the bottom crust from getting soggy) and cook for about 45 minutes, or until the crust is golden brown and the apples feel tender when tested with a sharp knife. Bon appétit!

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