I make apple pie all but once a year for Thanksgiving… I wish I could make apple pie all the time, but there is just not enough time in the year to bake everything! Plus peeling and slicing 3.5 lbs of apples is hard work, really really hard work, alright, although totally worth it. It’s funny how I was never a huge fan of pies, until I started baking my own pies, then I want to eat pies all day, every day! Another reason to love pie seasons and Thanksgiving is that I have enough left over to have pie for breakfast.
What am I doing talking about Thanksgiving in February?? I don’t know, just cuz I this pie reminds me of it. I didn’t have a chance to photograph and post a recipe for it last year so I made it again since apple is still in season (always in season in CA it seems) all so I can share the recipe with you. This can only mean love, true love I’d say, what else can it be when I’m sharing my favorite apple pie with you!
I adapted this recipe from Mr. Alton Brown’s Super Apple Pie. Love that guy, he doesn’t disappoint! The recipe calls for applejack in the crust, it definitely gives it a little zing. But if you don’t have it or don’t want to use it, feel free to substitute cold water. However, I think the applejack really makes this pie stand out, so try it if you can 🙂 . Also, the filling calls for 1 tablespoon of apple cider, you can use apple juice, or even cranberry juice if you’re in a pinch. I’ve made this pie plenty times and a little substitution here and there doesn’t compromise the taste at all.
When you are arranging the apples, the amount may seem too much, but just keep piling them on, make them fit into the pie shell, all of them. It helps if you strategically place the apple in concentric circles creating layers of apples, one on top of another with orders. If you simply pour the apple in, it will definitely not fit. But when the pie bakes, the apple will shrink, and you don’t want to seem like you were stingy with the filling now, do you?
This pie is so good, flaky crust, delicious filling. Serve it with a scoop of ice cream mmm… just typing about this makes me want some pie! Happens every time…
- 8 oz unsalted butter
- 6 tablespoons applejack
- 2 3/4 cup all-purpose flour
- 1 teaspoon kosher salt
- 2 tablespoon granulated sugar
- 3 1/2 lbs of apples (2 small Granny Smith, 1 medium Red Delicious, 3 small Honeycrisp, 1 medium Braeburn and 2 small Golden Delicious)
- 1/2 cup granulated sugar
- 3 tablespoon tapioca flour
- 2 tablespoon apple jelly
- 1 tablespoon apple cider (or apple juice)
- 2 teaspoon lime juice
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground cardamom
- Cube the butter and refrigerate butter and applejack until the applejack is cold, about an hour.
- Add flour, sugar and salt to a food processor fitted with the dough blade and pulse several times to mix.
- Add the cubed butter to the flour mixture, pulse until the mixture resembles coarse meal and butter pieces is about pea size.
- Add the applejack to the food processor through the drip hole and pulse until the dough comes together.
- Turn the dough out onto a cutting board, divide in half and shape each half into a disk, wrap in plastic and refrigerate for at least 1 hour.
- While the dough is resting in the fridge, peel and core the apples, slice into 1/2” thick wedges. For crunchier filling after baking you could leave some pieces thicker, and for softer filling, slice them thinner.
- Toss the apples with 1/4 cup of sugar in a large bowl, transfer them to a colander and set it over the bowl, allow to drain for about 1.5 hours.
- Transfer the drain liquid to a small sauce pan, reduce over medium heat to about 2 tablespoons, set aside to cool.
- Transfer the apples back to the large bowl and toss with the remaining 1/4 cup of sugar, tapioca flour, apple jelly, apple cider (or juice), lime juice, salt and cardamom.
- Preheat the oven to 425°F.
- Remove one disk of dough from the fridge, lightly flour a cutting board and roll the dough out to about a 12” circle and 1/8” thick. Carefully place this into a pie pan, press the dough into the sides of the pan, trimming the edges as necessary leaving about 1/2” of dough hanging over the edge of the pan.
- Place the apples into the pie shell in concentric circles starting at the edges working toward the center, then continue to form layers filling up the pie shell. Place the pie dish in the fridge as you roll out the second disk of dough.
- Roll out the second pie dough to the same size as the first, use a maple leaf pastry cutter to cut about 5 holes in the middle of the dough circle.
- Remove the pie dish from the fridge, pour any liquid left in the bowl that contains the apple earlier over the filling.
- Place the second pie dough over the apple, trimming the edges as necessary as the first leaving about 1/2” of dough hanging over the edge of the pan.
- Fold the excess dough under and flute the edges with your fingers.
- Brush the reduced juice set aside earlier over the top crust everywhere except the fluted edges.
- Places the 5 cut out maple leaves on top and lightly press to adhere to the top crust.
- Cover the edges with foil to avoid burning and place into the oven on the bottom rack.
- Bake for 30 minutes, remove the foil, and bake for another 25 minutes.
- Remove from the oven and cool on a wire rack before serving.