Apple Pie

Jamie loves apple pie and I had a free Sunday, so I whipped this one up. Yum! The maple syrup is a nice touch. I like to use a mix of different apples, this time I did Granny Smith, Gala, Fuji, Honeycrisp, and McIntosh. I used the recipe from Four and Twenty Blackbirds for Salt Pork Apple Pie but ditched the salt pork.

Ingredients:

Recipe for double all-butter pie crust

6 apples, peeled, cored, and thinly sliced (all even so it cooks evenly)

3 tbsp apple cider vinegar

2 tbsp granulated sugar

1 cup maple sugar (if you don't have, mix 3/4 cup sugar with 3 tbsp maple syrup)

1/2 tsp cinnamon

1/4 tsp allspice

1/4 tsp kosher salt

dash Angostura bitters

3 tbsp flour

4 tbsp butter, cut into 1/2" cubes

Egg wash (1 egg, 1 tsp water, and a pinch of salt lightly whisked)

Demerara Sugar

Directions:

Prepare the pie crust in the pie dish and the pie top on a cookie sheet (either lattice or flat with a design cut out). Chill in the fridge. (I did a little circle pattern on the top.)

Put the apple slices in a large bowl and sprinkle with sugar and vinegar. Let it sit for 20-30 minutes. Preheat the oven to 425 with a foil-lined baking sheet on the bottom rack. 

Mix up the maple sugar and add the other spices and flour.

Drain the extra liquid from the apples. 

Gently but thoroughly toss with the spice mixture.

Gently pour half of the apples into the prepared pie crust. 

Dot with half of the butter.

Put in the remaining apple slices and top with the remaining butter.

Put the prepared top or lattice over the pie.

Crimp as desired.

Brush with egg wash and sprinkle with desired amount of demerara sugar. 

Put the pie into the oven on the baking sheet on the bottom rack. Cook for 20-25 minutes until set. Reduce the heat to 375 and move the baking sheet with the pie to the middle rack and cook for another 35-40 minutes until the apples are soft. Let it cool for an hour or two and serve with vanilla ice cream.