Homemade Apple Pie
Homemade Apple Pie is a dying Canadian Prairie traditional recipe. Nothing says "I love you" more than a homemade pie with a variety of fresh local apples in a double crusted pie with homemade pastry. This recipe will take you step by step through the process. #homemadeapplepie #Canadianfood #applepie #Prairiefood
Servings: 8 Servings
Ingredients
Ingredients for the Pastry
- 2 homemade Tenderflake pastry discs
Ingredients for the Filling
- 8-10 large apples, peeled, quartered and thinly sliced
- 1/4 fresh lemon
- 3/4 - 1 cup sugar
- 1-2 tablespoons cinnamon
- 1/3 - 1/2 cup flour
- 4-6 tablespoons butter
Ingredients for the Topping
- 1-2 tablespoons heavy cream
- 2 tablespoons Demerara sugar
Instructions
Instructions for the Pastry
- Instructions for making the pastry can be found in the link in the notes section.
Instructions for the Filling
- Squeeze fresh lemon over apples when slicing to preserve colour; pile sliced apples into prepared bottom pastry
- Add sugar and cinnamon tossing apples to completely combine; add flour and toss to combine
- Dot butter evenly over surface in dollops; roll out second pastry for topping the pie
- Pre-heat over to 425F
Instructions for Putting it all Together
- Place second rolled pastry over pie gently pressing over mounded apples; trim pastry edges around pie leaving enough to tuck under to enable a thick fluted edge
- Using pointer finger and thumb on both hands ("pinchers"), pinch thickened pastry edge around pie; a ridge will form between each pincher
- Move pinchers around edge of pie, placing right pinchers into ridge left by the left pinchers; continue to pinch, or flute, until completed
- Brush heavy cream over top; sprinkle and pat Demerara sugar over top pastry
- Slice decorative vent holes into surface; place in middle rack of hot oven and bake for 20 minutes at 425F, then reduce heat to 375 and bake another hour and 15 minutes until golden brown (may need to place foil over pie during baking to stop over browning)
- Place on wire rack to cool; enjoy warm with ice cream or cheese
Notes
Tenderflake Pastry Recipe and instructions is here
When making any apple dessert or pie, the brightest apple flavour is developed through using a variety of apples in flavour and in texture. Three flavour types: very tart, very sweet, and very "appley" and two texture types: apples that hold their shape when baked and apples that turn mushy (as they create great flavour and act as filler for the juice).
In Alberta:
- Very Tart: Granny Smith (holds shape well when cooked)
- Very Sweet: Gala or a similar firm, yellow fleshed sweet apple ((holds shape well when cooked; avoid Delicious apples as they are very mushy when cooked)
- Very Appley: McIntosh (mushy when cooked)