It’s official. It’s apple pie time. AKA- my favorite time.
Strawberry-rhubarb pie time is a close second, but this one, ultimately, trumps that because its coupled with my birthday and fall colored leaves. Truth.
Fun fact: the apples I used in this pie were hand picked by yours truly. Oh yeah, I went apple picking. And it was awesome. I went with a few friends to Linvilla Orchards and picked enough apples for a solid two weeks of lunchtime snacks.
Did I mention it was awesome?
I saved three massive Mutsu apples for the sole purpose of pie making, and kind of wished I had picked another one because the filling : crust ratio was slightly off. Still tasty.
I used my go-to source for all things awesome: Southern Living. I was having trouble finding the recipe online [I have a ripped sheet from the magazine, sorry mom…], but I did manage to find the crust recipe here.
For the filling:
4.5 lbs apples peeled, cored and sliced into 1/2 inch pieces
1/2 cup sugar [originally 1 cup]
2 Tbsp flour [originally 1/4 cup]
3/4 tsp cinnamon
1/4 tsp salt
[adding a dash of nutmeg? do it]
Pre-heat oven to 375˚. Combine all the filling ingredients in a bowl and toss to coat the apples. Set aside to sit ~15 minutes. Roll out one of the pie dough disks and fit into a 9-inch round pan. Mound apple mixture into pan. Roll out second pie dough disk and fit over the pie, pinching the edges to seal and being sure to cut a few slits to vent. I chose to do a lattice crust mainly because I thought the bottom crust might be too thick [it was] and wanted a more sparse top crust. Do your thing.
Bake 50 minutes. Top pie loosely with aluminum foil and bake another 40 minutes. Allow pie to cool 1-2 hours [if you can manage] then dig in! Ice cream is recommended.