Every year, I reserve a Saturday in October and venture out to the east end to pick apples. From Granny Smith and Gala to Jonagold and Red Delicious, there are so many varieties to choose from. And every stroll down the orchard gets the wheels turning in my head of what to whip up in the kitchen.
As an avid baker, I love fall because of the cozy flavors of cinnamon, pumpkin and of course, apple. While apple bread, cranberry apple scones, apple cinnamon muffins and apple crisp are all on my menu, a classic favorite is the traditional apple pie. Sometimes, I spike my pies with brandy or Fireball Cinnamon Whisky for extra flavor or homemade caramel drizzled over the apples at the last minute.
Whatever you decide to bake this season, add some apples to your list. Because nothing says autumn like a fresh baked apple pie.
6 to 7 cups apples, peeled
and thinly sliced (these
cook better than chunks)
½ cup sugar
½ cup packed brown sugar
3 Tbsp all-purpose flour
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground ginger
1 Tbsp lemon juice
3 Tbsp brandy or Fireball Cinnamon Whisky
Pastry for double-crust pie (9 inches)
1 Tbsp butter
1 large egg
1. Preheat the oven to 375 degrees Farenheit.
2. In a large bowl, toss apples with lemon juice and brandy or whisky and set aside. In a small bowl, combine the sugars, flour and spices. Add sugar mixture to apples, toss to coat.
3. Line a 9-in. pie plate with the bottom crust, trimming it even with the edge of the plate. Using a slotted spoon, fill with apple mixture and dot with butter. Reserve remaining juices from mixture.
4. Roll out remaining dough to fit top of pie and place over filling. Trim, seal and flute edges or crimp with a fork. Cut three slits in crust.
5. Beat egg and brush over crust. Sprinkle with sugar. Bake for 25 minutes, check to make sure the edges aren’t burning and bake for another 20- 25 minutes until crust is golden brown and filling is bubbly.
6. Cool on a wire rack and serve hot, with a drizzle of the reserved cinnamon sugar mixture and some vanilla ice cream.
*A lattice crust option also works with this pie. Simply cut your pie crust dough into strips and weave in and out, alternating over and under across the entirety of the pie.