Naturally apple pie was the first pie recipe I ever shared on the blog. But the original was a showstopper…seriously, it was baked with almost 6 pounds {yes 6 pounds!} of sliced apples. This was definitely not your average apple pie, it was a deep dish pie clearly fitting its “Mile High” nickname. Then I went onto bake several versions like salted caramel, an easy to slice slab, and blended with grapes and plums. But today we’re going to my apple pie roots and finally sharing my favorite classic pie, perfect to bake on a rainy Sunday afternoon and just in time to bake up for all the holiday entertaining that await us!
….Of all the sweets I conjure up in the kitchen, I look forward to nothing more than a slice of this simplistic heaven. If you’ve been following along over the years, and even recently, there’s nothing I enjoy more and find therapeutic than getting my hands into cold butter and flour, taking extra care to blend the dough to the right point, where it will bake into its flaky perfection. Taking the time and care to sit down listen to some jazz, while slicing crisp apples and slathering them in a blend of spices, a bit of lemon juice and carefully topping it pie crust.
All that’s left to do is let it do its own thing in the oven, to bubble and bake away into golden crisp and juicy perfection!
There’s a reason pies are perfect for the holiday season. You don’t need to spend hours baking, making fillings and decorating to make it look beautiful. To make your like even easier, you can spend a day making several pie doughs and freezing them so you have crust ready to bake whenever a pie is in need! As a tip, you can also roll out your dough into pie shells and freeze them until ready to use, which goes the same goes for the top crust too.
With parties, holiday shopping and everything that makes the holiday season so hectic, this is an instant time saver giving you more time to actually enjoy the season!
We can often get wrapped up in the chaos that fall and winter can bring about that we forget what this season and these holidays are all about. Pie is such a simple thing, but it’s the simple thing we need this time of year, to remind us to sit back and be grateful for the simple things, like apple picking with the family or getting around the kitchen to help cook and bake the Thanksgiving meal. It’s the little things, but little things like these that most people can’t afford or have the privilege of enjoying. That’s what a simple slice of apple pie does for me, it brings us together in times we need to pause, have something sweet and create memories.
I hope you make this favorite Classic Apple Pie and create many delicious memories this Autumn and holiday season!!
- 4 pounds – Apples {peeled, cored + cut into 1/4″ slices}
- Juice of 2 lemons
- 1/2 cup - Raw or Pure Cane Sugar
- 1 tablespoon – Ground Cinnamon
- 1/4 teaspoon – Ground Ginger
- 1/4 teaspoon – Ground Allspice
- Pinch - Ground Cloves
- Pinch – Ground Nutmeg
- Pinch – Salt
- 2 tablespoons – All Purpose Flour {plus more for rolling}
- Raw or Turbinado Sugar, for sprinkling
- Double Crust – Pie Dough {use your favorite recipe}
- 2 tablespoons – Unsalted Butter
- 1 – Egg {lightly beaten with 1 tablespoon water or milk}
- Preheat oven to 450* F. On a lightly floured work surface, roll out half of your pie dough to about 1/8" thickness. Brush off excess flour, and place into your pie plate, pressing it into the corners. Trim dough to 1" from the edge of the pie plate, cover with plastic wrap and refrigerate for 30 minutes or freeze overnight.
- Roll out the second half of the dough to 1/8" thickness. If making a lattice pie or cutting into shapes, do so and place on a parchment lined baking sheet. Cover with plastic wrap, and refrigerate until firm.
- In the meantime, peel, core, and cut the apples into 1/4" thick slices. Place apples in a large bowl with the lemon juice. Combine the flour, sugar, cinnamon, ginger, allspice, cloves, nutmeg and salt in a small bowl. Toss into apples, mixing well and allowing to sit for 30 minutes so the juices cane develop and settle.
- Remove pie shell from refrigerator, and place apples inside, creating a tall mound towards the center. Dot with butter, and carefully arrange your top crust dough as desired.
- Brush surface of the pie lightly with the egg wash and sprinkle with sugar. Place pie onto a parchment lined baking sheet, and bake until crust is begins to turn golden {about 30 minutes}. Reduce oven to 350*F, continue baking until crust is golden brown and juices are bubbling {about 45 to 50 minutes}. If edges begin to brown too quickly, place foil on top as it continues to bake through.
- Remove from oven, place onto a cooling rack and allow to cool. Serve warm or at room temperature.
- Keep pie refrigerated for 3 days or covered with foil at room temperature for 2 days.
In case you’d like to see what a deep dish 6 pound Apple Pie looks like, here it is in all its beauty…
Love it, I’ve been looking for a recipe to try out and this seems perfect!
This is one of my favorites, hope you enjoy it too!!