Gene’s Favorite Apple Pie

Up here in the north I use Northern Spy, preferably, or Cortland apples for this pie.  Along with my flaky pie crust there is nothing better for a dessert.  The apples come in mid to late October and I frequently will freeze the  filling to save for pies over the holidays.

Gene's Favorite Apple Pie

  • 8 large apples
  • 1 cup sugar
  • 2 tbsp. flour
  • 1 tsp. ground cinnamon
  • dash of nutmeg
  • 2 tbsp. boiled cider (optional)

Comment:  If the apples are on the small size I will make 1-1/2 recipes of the pie ingredients.  I like a big pie!

Quarter, core, peel and slice apples  1/4-inch thick.  Macerate them in the sugar so they shrink slightly before baking rather than during baking.  This step helps to keep a gap from forming between the top crust and the apples.  Add rest of ingredients, mix and add to unbaked pie shell.  Cover with top crust (see optional toppings below).  See my recipe for Pie Crust or Cheddar Pie Crust (for apple pie).

Adjust oven rack to low position and heat oven to 400°F.  Set pie on a rimmed baking sheet (this is great to use as it is much easier to take the pie out of the oven) bake until light brown, about 30 minutes.  Reduce oven temperature to 350°F and continue baking until crust is a rich golden brown and apples can be easily pierced with a knife, about 30-40 minutes longer.  If the pie browns before it bakes through, cover top with foil or use a pie shield and continue baking.

Transfer pie to a wire rack; cool for at least 1 hour before serving.

Makes one 8-9-inch pie

Egg Glaze: 2 egg yolks, 1 tbsp. sugar – combine and brush on top of pie

Sugar Topping:  1 tsp. sugar, pinch of cinnamon – brush top of pie with water or milk and then sprinkle on the sugar/cinnamon mix

Recipe by cooking with aunt juju  https://cookingwithauntjuju.com/2011/11/13/genes-favorite-apple-pie/

I decorated this pie with pecan halves, dipped in chocolate and then some chopped nuts.

Apple Pies in 2012:

IMG_2107 IMG_2108 IMG_2109 IMG_2118

Because I made these pies off-season (normally I buy Northern Spy or Cortland in mid October through late October) I used different apples as well as different shortenings (see my recipe Pie Crust for results of a shortening test – hydrogenated Crisco versus Organic non-hydrogenated Spectrum from Whole Foods.

I was shopping at Whole Foods and chose Golden Delicious, a nice soft apple and Pink Lady, on the firm side.  This was one of the few times I have combined apples and I did not care for the different textures between the two apples.  The taste was fantastic and no one else seemed to mind, but me the cook.  I have to admit I do have a texture issue…

Should I combine apples again I will make sure they have the same texture.

2016 Pictures:

I used a 9-1/2-inch pie dish and it was a couple inches thick. This was one of the best pies I can recall making – crust and filling were perfect and everyone raved about how good it was 🙂

dsc_0233 dsc_0234

 

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