Apple pie

[cbayer]

I have a bunch of granny smiths and bought a Marie Callendar double crust.

What's your favorite way of making the pie?

[Denninmi]

1. Nothing complicated.

I just like to pile the apples quite high, use a mix of brown and white sugar with just a bit of honey, use a mix of cinnamon with just a pinch each of cloves, nutmeg, ginger, and allspice, a couple of pats of butter on top of the apple slices. And, I put a fair amount of cornstarch or tapioca in it, because I don't like it runny. Of course, it always bubbles over and makes a mess, but it tastes great.

[Lucinda]

2. My recipe makes a lot of filling and I cook it in a cast iron skillet

Makes 1 1/2 a normal filling recipe - which i cook in one pie)

8 apples
1 1/2 cups white sugar
3 tab flour
3/4 tsp cinnamon (got to 1 if you like it cinnamon-y)
1/2 tsp salt
1 1/2 tab white vinegar
butter

lemon juice - apx 1 1/2 tab

Peel core and slice apples into water with lemon juice added - while dough chills (i make my own)
When ready to assemble pie - roll out bottom crust and drain apples (they are only in water for about 20 minutes from start to finish)

Put cinnamon, flour and salt into large mixing bowl and mix together, then add vinegar and work it in with fingers...will sort of make crumbles. Add apples shake, stir, etc to coat with crumbled mix. Immediately fill bottom crust, and dot with icy cold butter.
Roll out top, place it over filling, cut slits for venting, and chuck into preheated 400 degree oven.

The vinegar makes a nice sweet tart filling, the butter adds richness, and if you work quickly, the sauce will be nice and thick and not runny.

I think one of the biggest secrets to a nice filling is working fast and not letting the apples stand with the cinnamon mixture. Also cutting steam vents.

[Denninmi]

3. I never pre-cook the filling.

Which probably explains why mine bubbles over and makes a mess.

I still have Ark Blacks on the tree, I should really make a pie this weekend and try it this way.

[Lucinda]

5. I don't either. My filling is moist when it goes in but not wet. The sugary floury stuff

clings to the damp apples, and then thickens as it cooks, if you move fast and don't let it sit before it goes into the oven. And it will bubble up a little through the vents when it's done, but i've never had one make a mess.
Yet. :)

I've never tried those...are they tart or sweet?

[kestrel91316]

4. I always toss some fresh cranberries and chopped pecans into my fall apple pie.

[Lucinda]

6. I love cranberries and have never thought about them in apple pie

sounds delicious. I like tart/sweet pie, so that would rock.

[kestrel91316]

7. Actually it might be dried cranberries. It's been a while since I made pie, lol

[Lucinda]

9. Dried cranberries and/or dried cherries would both be good

I haven't made pie in a while either. :)

[grasswire]

8. I'm a minimalist, as usual

About 3/4 cup sugar and 1/3 tsp cinnamon for a 10 inch apple pie; dabs of butter on top of the apples before adding the top crust. Sometimes I add a tablespoon of flour to the sugar if I think the apples will be particularly juicy.

I always have juice bubble out. Maybe that's because I use a lot of apples, but I like lots of apples. Also, I don't like firm apples in pie.

Right now I have Spitzenberg apples sliced and ready to make two pies, and a big kettle of applesauce simmering on the back burner, from mostly Spitzenbergs with a few Melrose apples. Smells pretty good in here!

[cbayer]

10. Thanks all! I am about to put it in the oven.

Incorporated many of the ideas here and can't wait to see how it turns out.

Will let you know!