So, I went "apple picking" this past weekend with my friends Ewa and Paolo and their 18-month-old daughter Lilli. We drove out to Butler's Orchard in Germantown, Maryland—a place I hadn't been since I was a child. While the actually apple picking season had ended, we enjoyed the wonderful, very kid-focused, pumpkin/fall festival. On our way off the farm we stopped at the market for some apples and other whole local treats. And because I love apple pie almost as much as I love America, I picked myself up a half-peck of the tartest apple they had. I wish I could remember which ones I got, but alas, it doesn't matter. This recipe can be made with any tart apple. The golden rule of apple pies is that the tarter the apple the better the pie. I pull this recipe from what I thought was my regular recipe but it wasn't really even close. Thankfully it was a happy accident. I ended up making several changes so this really is my own. Enjoy!
Justin's Happy Accident Apple Pie
PREP TIME: 10-15 Minutes COOK TIME: 45 minutes
INGREDIENTS 5-7 tart apples peeled, cored and thickly sliced (the smaller the apple, the more you need) 2 10-inch Pie Crusts (homemade is best, Pillsbury will work) 1/2 cup Salted Butter 3 tbsp Whole Wheat Flour (Substitute: all-purpose white flour or unbleached white flour) 1 cup White Sugar 1/4 cup Water 1 tsp Ground Cinnamon
DIRECTIONS Preheat your oven to 425°F. In a small-medium saucepan melt the butter on medium heat. Once the butter is melted, stir in flour to form a paste, whisking vigorously with a fork. Next, add water, sugar and cinnamon, and bring to a boil while stirring continuously. As soon as the mixture starts to bubble, reduce temperature, and let it simmer on low for 3-5 minutes, stirring occasionally, then remove from heat and set aside.
Place the bottom crust in your pan, and fill it with your chopped apples, creating a subtle mound. Cover with a lattice work crust (Video).
Now here's the fun part: Gently pour the sugar and butter liquid over the crust, making sure to fully cover your lattice top. Pour slowly so that it does not run off. Bake 15 minutes in the preheated oven. Reduce the temperature to 350°F. Continue baking for 30 to 45 minutes, until apples are soft and the crust appears golden brown. Ovens vary. Mine runs hot so I'm always reducing the temperature slightly, and baking for a shorter length of time.
I can tell you that this Happy Accident Apple Pie is the best I've ever had. The lattice crust tastes like something magic because it's been transformed by the mixture being poured over the crust.
Now let's see if you can out-Instagram me with your own pie: