Favorite Apple Pie

By norsegal8

This apple pie isn’t one that’ll make you sit up and take notice. Instead, it’ll invite you to snuggle into your favorite chair, heave a comfortable sigh, and enjoy bite after bite of this perfectly simple pie. The spices in the filling are understated, rather than overwhelming, and allow the flavor of vanilla to shine through. Meanwhile, the vanilla is pairing with the cream to give an impression of ice cream inside the pie, mirroring the scoop of vanilla you may have piled on top.

Ingredients

• 1 recipe King Arthur's Pie Crust
• Filling
• 2 tablespoons (3/8 ounce) Instant Clearjel® (first choice) or unbleached all-purpose flour
• 3/4 to 1 cup (5 1/2 to 7 1/4 ounces) sugar, to taste, depending on the tartness of the apples
• 1/4 teaspoon nutmeg OR ground cardamom
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 4 to 5 cups (about 1 1/2-2 pounds) cored, peeled and diced apples (Granny Smith and/or Cortland are our favorites)
• 1 tablespoon vanilla
• 2/3 cup (5 3/8 ounces) half-and-half, light cream, or heavy cream, your choice
• Topping
• 2 teaspoons sugar mixed with 1/8 teaspoon cinnamon

Details

Servings 8

Preparation

Step 1

Crust: Roll one piece of the pie crust out to about 13 inches in diameter, and carefully transfer it to a 9-inch pie pan (a giant spatula works well here). Fold the edges under.

Filling: In a large bowl, whisk together the Instant Clearjel® or flour, the sugar, spices and salt. Add the apples (cut in about 1/2-inch dice), and toss to combine thoroughly. Add the vanilla and cream, and stir well. Spoon the filling into the crust. Roll the second crust to a diameter of about 10 to 11 inches, lay it atop the filling, and crimp to seal.

Baking: Bake the pie in a preheated 450°F oven for 15 minutes, then reduce the heat to 350°F, and bake for an additional 40 to 50 minutes, until the top is medium-brown and the juices are clear and bubbly. If the crust appears to be browning too quickly, cover it with a pie crust shield, or strips of aluminum foil. Note: If you’re using a light or shiny pie pan rather than a dark one, be sure to bake the pie for at least 50 minutes, to ensure that the bottom crust is done. Yield: one 9-inch pie, 8 servings.