Old Fashioned Apple Pie

Here's another one for the apple recipe collection - good old fashioned apple pie!

I am of the opinion that the best pie flavor comes from using a variety of apples, one of which should be Granny Smith, because they provide that unique tang to the pie.  When I decided to make this pie though, I didn't have any Granny Smith's on hand, but I did have quite a few apples left from my Angel Food Ministries boxes that I needed to use up.  This pie was made with Golden Delicious, McIntosh, and Red Delicious and it turned out marvelous. The slice pictured above is drizzled with (a little too much) caramel sauce and topped with a dollop of fresh whipped cream.

This is a pretty standard pie really, with two exceptions - tips I picked up from one of my favorite southern magazines, Southern Living. One was to add in a couple tablespoons of jelly or jam in with the apples - they used apple jelly - but I decided on mango jelly since that happened to be what I had and apple and mango really marry well together. Even though it was mango, I thought that it would do nothing but enhance the pie. I was right. The jelly added a nice level of richness that is simply delicious.

And the second tip, was to use a little bit of the juices from the bowl that the apples had marinated in to baste the top of the pie with. This helps to bring some of the apple flavor into the crust of the pie and gives it a pretty speckled finish from the spices.

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Old Fashioned Apple Pie
From the Kitchen of Deep South Dish

2 pie crusts, homemade or store
   bought (recommend Pillsbury)
3 pounds of mixed apples
1/4 cup of all purpose flour
1/3 cup of granulated sugar
1/4 teaspoon of kosher salt
1/4 teaspoon of ground nutmeg
1/2 teaspoon of ground cinnamon
1 tablespoon of fresh lemon juice
2 tablespoons of mango jam
1 tablespoon of sugar
2 tablespoons of cold butter, sliced thin

In another large bowl, whisk together the flour, sugar, salt, nutmeg and cinnamon. Add the lemon juice and jam and stir to form a paste.  Set aside.

Peel, core and slice the apples and add them to the paste, gently tossing as you go. Continue adding apples and tossing them until all are cored and sliced. Stir to mix well and allow to marinate for 30 minutes, occasionally stirring.

Preheat the oven to 425 degrees. 

Place one crust into a deep glass pie plate and using a slotted spoon, transfer the apples into the crust, pressing the apples into the pie and piling them higher in the middle. Pour any juices over the top of the apples, reserving a little in the bowl for brushing. Sprinkle top of apples with the tablespoon of sugar and dot the cold butter around the top.  Top with the second crust, tuck edges under and flute; cut slits in the top of the crust.

Bake on the lower rack of the oven at 425 degrees for 15 minutes; reduce heat to 350 degrees, move pie up to middle rack and continue baking at 350 degrees for 30 minutes. Remove, cover outside edges with aluminum foil and continue baking for another 30 minutes or until nicely browned and bubbling.

Remove and allow to cool completely on a rack for several hours before cutting to allow the juices to firm up.

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Source:  http://www.deepsouthdish.com

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