I use brown sugar and vanilla to give the filling more richness, and I sprinkle the top crust with cinnamon sugar, which gives the pie such a pretty glitter— and a preview of the delicious filling. Serve à la mode with big scoops of vanilla ice cream!
- 3 tablespoons all-purpose flour plus extra for dusting
- 2 batches Paula’s Flaky Piecrust Dough, or two 9-inch unbaked prepared piecrusts
- 6 apples (about 3 pounds), peeled, cored, and thinly sliced
- 3/4 cup packed light brown sugar
- 2 teaspoons ground cinnamon
- 2 teaspoons grated nutmeg
- 2 teaspoons vanilla extract
- 1 teaspoon ground ginger
- Pinch of salt
- 2 tablespoons cold butter cut into small bits
- Whole milk for brushing
- Cinnamon sugar for sprinkling
- Yield: 8 Servings
- Makes 6 to 8 servings
- Dust a work surface with a small handful of flour. Roll each disk of dough into a 12-inch
round about 1/4 inch thick (skip this step if using prepared crusts). Use 1 round to line a 9-inch pie
plate and chill in the refrigerator for 30 minutes or up to overnight (cover lightly with plastic wrap
if chilling for more than 2 hours). Place the other on a baking sheet, cover with plastic wrap, and
chill until you need it.
- When you are ready to bake the pie, preheat the oven to 375°F. Line the dough in the pie pan
with parchment paper or foil and fill with dried beans or pie weights. Bake for 20 minutes.
- While the piecrust is in the oven, prepare the filling: In a large bowl, mix together the apples,
brown sugar, 3 tablespoons flour, the cinnamon, nutmeg, vanilla, ginger, and salt. Go on ahead
and use your hands to make sure those apples are well coated with the other ingredients.
- Take the crust out of the oven, but leave the oven on. Remove the beans or pie weights and
paper or foil from the crust and fill with the apple mixture. Dot the apple mixture with the butter
pieces. Cut the reserved round of dough into 1/2-inch-wide strips and use to make a lattice crust
on top of the pie (see tip). Brush the lattice top with the milk and sprinkle with cinnamon
sugar. Bake until the juices are bubbling and the crust is golden brown, 45 to 50 minutes. Place the
pie on a wire rack to cool for 30 minutes before serving.
Y’all, I like to put together a mix of tart and sweet apples to give my apple pie a nice complexity. And I always look for apples that won’t break down too much when you cook them. My favorites? That would have to be a mix of Golden Delicious with Granny Smith.
- Using a pastry cutter, cut an even number of 1/2-inch strips of the piecrust dough. Place half the strips on top of the filled pie. Weave in the remaining strips by folding every other strip back onto itself and laying another strip perpendicular to it, to create a crisscross pattern. Fold the strips back across and repeat until completed.
- From PAULA DEEN'S SOUTHERN COOKING BIBLE. Copyright © 2011 by Paula Deen. Published by Simon & Schuster, Inc. Reprinted with permission.