As American as Apple Pie…

Remember that apple pie I baked the night before the Maine Marathon – the one that served as my post-marathon reward? Finally, I give you the recipe! Apples have overwhelmed my yard and my life for the past couple months, and I am sure several more pies are in my near future. I grew up on apple pie with a crumb topping but have been converted to the traditional double crust version.

Use firm apples that will not lose its structure during baking, such as Granny Smith or Cortland. Mix a few apple varieties for a more complex flavor. Next apple challenge: freezing a whole unbaked pie for enjoyment long after the last apple has fallen from the tree. They do it in stores, so why not at home?

Makes a 9-inch pie
Active Time: 1 hour, Total Time: 2 hours
Oven Temp: 425°F

 1 recipe Pastry Dough, double crust

 6-7 apples (approx 3 lbs)

1 tbsp lemon juice
⅔ c firmly packed brown sugar
3 tbsp flour
1 tsp ground cinnamon
¼ tsp ground nutmeg
dash of cloves
1 tsp vanilla

1 tbsp butter
1 egg

Prepare pastry dough. While dough is chilling, prepare pie filling. Preheat oven to 425°F.

Peel, core, and thinly slice the apples. Some people opt to leave the peel on (more nutritious) but I don’t like discovering the inevitable loose peel in my pie. Toss apples with lemon juice to prevent browning. In a small bowl, mix together sugar, flour, spices, and vanilla. Stir sugar mixture into apples until evenly coated. Set aside.

Roll out the pastry dough and line a 9-inch pie plate with one crust. Pour in filling, dot with butter, and cover with top crust, folding bottom crust over the top to seal pie edges. Using a sharp knife, cut several vent slits in the top crust. Beat egg with 2 tbsp water to form an egg wash and brush evenly on pie crust. Set pie on a sheet pan to catch any drippings and bake for 15 minutes at 425°F. Reduce heat to 350°F and bake 45 to 50 minutes more until bubbly and pastry is golden brown. Cool at least 2 hours before serving.