At long last… the recipe for apple pie appears! I must admit, I put this recipe off due to the intimidation factor. It’s the first pie I’ve ever made, and there simply seemed to be so many high priority tasks that took precedence over baking an apple pie. I took the plunge today, and now I don’t know what I made such a big fuss about. With the exception of peeling the apples, it was truthfully quite easy. I’m sure you’re thinking, why was the apple peeling such a hurdle for me? The simple reality is, I actually don’t like peeling anything. My dislike for peeling stems from my desire to do everything as quickly and efficiently as possible, and you simply can’t make peeling happen faster than it naturally will. And, if you try (which I have) you typically end up bleeding.
The pie turned out really well except for the crust – which tasted delicious and was beautifully flaky, but it wasn’t glorious to look at. I can certainly recommend the recipe wholeheartedly, and I plan to make it again for Thanksgiving… in Maine! Perhaps my crust-making skills will improve by then.
The apple pie recipe I used is from Maine Home Cooking by Sandra Oliver. The recipe was entered by Gayle Crowley into the University of Maine’s Page Farm and Home Museum’s 2008 Apple Fest apple recipe contest in Orono, and it won.
For the crust:
- 2/3 cup very cold canola oil
- 1/4 cup very cold water
- 2 cups flour
For the filling:
- Apples enough to fill an 8-inch pie plate, peeled, cored, and sliced
- 1/2 cup sugar
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 2 heaping tablespoons flour
- 1 tablespoon butter, cut into bits
- 2 to 3 tablespoons cream
- sugar for sprinkling on top
Preheat oven to 400 degrees. Make the crust by whisking together the oil and water in a bowl until it is white and thick. Add to flour and mix with a fork. Divide in two pieces and roll out bottom and top crusts to fit an 8-inch pie plate.
To assemble the pie, toss the apple slices with the sugars, spices, and flour, and place in pie shell.
Dot with bits of butter. Pour 2 to 3 tablespoons of cream into the center. Add the top crust and sprinkle with sugar. Bake 40 to 60 minutes until lightly golden and you can observe the filling bubbling.
The pie was truly delicious and exactly what I was hoping it would be. Apple pie is my favorite dessert and was typically served instead of cake on my birthdays in high school, so my standards are fairly high, and this recipe exceeded them. It was also a big hit with the 18-month-old little boy who is visiting us with his parents – I had no idea “more!” could be shouted at such volume by someone so small!