Apple Pie

Last week, a coworker gave me a big bag of apples from her apple tree.  I knew right away that I wanted to get my apple corer out of storage and make a pie!  

It was perfect, because we were having company over and I always like making pie when we have company, because while Hubs and I can eat a whole pie over the course of a week (kids aren’t really into pie unless it’s pumpkin), we don’t need to eat a whole pie.

For this one, Hubs had invited friends over at the end of a pretty bust week.  I spent all day cooking and loved every second - it’s been a long time since we entertained!  Even though I had to move quickly, I wanted the pie to be pretty so I added some decorative features.  As the ultimate compliment - several guests thought the pie was a decoration and were surprised to find out it was edible!  And bonus - it was super delicious to boot!

The surprising part about this pie is that there’s no thickener in the filling.  Instead, the apples are precooked and much of the juices are strained out (I kept them and I am going to kind a use!)

This was also opportune since it fit in well with this month Movies n Munchies pick, The Shape of Water. 

The Shape of Water is not a foodie movie, but food does play a small role.  It’s a pretty odd movie about a mute woman falling in love with a fish monster in the 1950s-ish.  I’m usually up for a good sci-fi but this one was pretty heavy in the weird part of the sci-fi/supernatural genre.  Anyway, one of the early scenes is in a diner with different pie slices on a rotating rack, so that was additional motivation to make a pie when I got that bag of apples!

Apple Pie

Adapted from The Science of Good Cooking

Double Crust Pie Dough

2 ¼ cups all purpose flour

2 tablespoons sugar

1 teaspoon salt

12 tablespoons butter, cut into ¼-inch chunks

3 tablespoons chilled vodka

3 tablespoons ice water

Filling

3 ½-4 pound of apples, peeled, cored, and sliced to ¼-inch thick

½ cup brown sugar

2 tablespoon white sugar

¼ teaspoon salt

1 teaspoon ground cinnamon 

1 tablespoon spiced rum

1 tablespoon lemon juice

To Top

1 egg white, lightly beaten

1 teaspoon sugar

Food dye, optional

Place the flour, sugar, and salt in a bowl.  Add the butter chunks and stir, cutting the butter into the flour.  Stir in the vodka and water and knead until smooth.  Wrap in plastic and refrigerate.

Meanwhile, make the pie filling.

Place the apples, sugars, salt, cinnamon, and rum in a large saucepan over medium heat.  Cook, stirring often.  Cook for 15-20 minutes or until the apples are tender but not mushy.  Remove from heat and cool for 30 minutes.

Preheat the oven to 425 degrees and place a baking sheet on the center rack.

Split the dough in half.  Roll half and place into a pie plate.  Scoop the cooled apples from the saucepan with a slotted spoon, leaving most of the juices behind.

Pour out ¼ cup juices and stir in the lemon juice.  Drizzle over the pie.  Roll out the second crust and lay on top.  Trim away any long overhanging bits, then tuck the edges and crimp.  Cut 4 vents in the top of the pie.  If desired, mix food dye into the scraps and make apple shapes.  Brush the surface of the pie with egg white and sprinkle with sugar.  

Place the pie on the preheated baking sheet in the oven and bake for 25 minutes.  Rotate pan, reduce heat to 375 degrees F and bake for another 25-30 minutes or until golden brown and bubbly.  Cool on a wire rack at least 2 hours before cutting and serving.