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The harvest is washed. It’s time for pie.

Now, admittedly, I’m sort of particular with apple pie. It can’t be too sweet, or it looses autumnal spice and doesn’t set off vanilla ice cream. It can’t be too mushy, or it’s just applesauce with crust. And it can’t be too tart, or it puckers the lips and requires too much sugar to get it down. I give you my (Goldilocks’) favorite recipe…

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Ingredients:

• 1 Top and Bottom Pie Crust
• 6-8 Large Haralson Apples (Firm and Tart is key)
• 1 Tablespoon Lemon Juice
• 1 cup sugar
• 1 Tablespoon Apple Cider Vinegar
• ¼ teaspoon salt
• 1 ½ teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1/8 teaspoon cloves
• 2 Tablespoon flour
• 2 Tablespoon cornstarch
• 4 Tablespoon unsalted butter
• Turbinado sugar for sprinkling the crust

 

Preheat your oven to 350°.

Grease and flour a 9” deep dish pie plate.

Fill a large bowl with cold water and add the lemon juice.

Peel, core, and slice your apples. And cut them in halves.

If you have a handy, old fashioned apple peeler, this goes super fast.

Soak the peeled apples in the lemon water to prevent browning.

Add the remaining ingredients (except the butter) to a mixing bowl

and combine until they look like this:

Drain the apples,

and add them gently to the ingredient crumble, folding them in so they don’t break.

Roll out your bottom crust,

lay it in your greased pan,

fill it with apples,

plop the butter on top in ½” cubes,

cover it with your top crust, (crust pinching instructions here)

whisk an egg white until frothy

to give the crust a nice coat,

sprinkle with turbinado sugar,

cut steam vents,

bake at 350° for 45-55 minutes, until the juices are bubbling at the vents,

and serve* (preferably with vanilla ice cream)…

The apples are still crisp,
the spices are pronounced,
the gravy is butter,
and the crust cracks at the fork.
O joy.

 

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*This pie stays quite liquid until fully cooled. I have luck when I let it cool, refrigerate it, slice it and heat the individual slices in bowls. If you cut into it right out of the oven because you can’t wait (I do this EVERY year), you’ll have apple soup. It’s really good apple soup…