During the holidays, in my family, pie was always the only dessert choice on the menu. Pumpkin, apple and usually cherry were the choices we got to choose from. I can’t even remember a Thanksgiving or Christmas without pie. My husband is a big fan of apple pie. It’s usually his one food request for Thanksgiving and Christmas dinner. I am most definitely not a pastry chef but I can make one mean apple pie! This recipe is fairly simple and is the perfect use for all the yummy varieties of seasonal apples that are available this time of year.
Sarah
Ingredients:
- 1 batch Perfect Pie Crust
- 2-3 cups (or enough to fill your pie crust) sliced apples of your choice (Granny Smith, Golden Delicious or Honeycrisp are great choices)
- 3-4 tbsp coconut nectar, raw honey or brown rice syrup
- 1/4 tsp ground allspice
- 1/8 tsp nutmeg
- 1-2 tbsp cinnamon (amount will depend on how much cinnamon you want in your pie)
- 1/2 tbsp vanilla powder or a dash of vanilla extract
Preparation:
- Preheat oven to 375 degrees.
- Prepare your crust by following the directions as stated for the Perfect Pie Crust, including pre-baking the bottom crust.
- In a large bowl mix together the apples, coconut nectar, allspice, nutmeg, cinnamon and vanilla. Transfer the mixture to the pre-baked bottom pie crust.
Use a fork or your fingers to crimp around the edge.
- Roll out the remaining dough to the same size and thickness as the bottom crust. Place on top of the apple filling and trim off the excess dough leaving about 1/2 inch overhang. Crimp the edges of the pie with your fingers or a fork. Score the top of the pie crust with 4 or 5 cuts (I use a cookie cutter to cut out shapes before I place the top piece over the filling).
- Transfer the pie to the oven and bake for 20 minutes. Reduce heat to 350 degrees and continue baking for 30-45 minutes (time will depend on type of apple used) or until the apples are soft and tender and the top is golden brown.
- Remove from the oven and let sit for 1 hour before serving. Serve warm or at room temperature. Garnish with Homemade Whipped Cream or vanilla ice cream if desired.
Yield:
Makes one 9 inch apple pie.
Notes:
Leftover pie can be stored at room temperature for up to 1 day. Leftovers can also be covered and stored in the fridge for up to 3 days.
