Tuesday, November 10, 2009

Old Fashioned Apple Pie

Old Fashioned Apple Pie - made with mixed apples and jam and pictured with a drizzle of caramel sauce.

Old Fashioned Apple Pie

This recipe is for a very basic, old fashioned apple pie, using 3 pounds of mixed apples for a nice depth of flavor, and the addition of a bit of jam or jelly as a nice little extra flavor burst. A brush of the bowl juices across the top and we've got another great recipe for the apple recipe collection!

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 a fruit box 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 old fashioned apple pie really, with two exceptions - tips I picked up from Southern Living magazine. 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.

Recipe: Old Fashioned Apple Pie

©From the Kitchen of Deep South Dish
Prep time: 30 min |Cook time: 1 hour 15 min | Yield: About 8 servings

  • 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 or apple jelly
  • 3 pounds of mixed apples
  • 2 pie crusts, homemade or commercial (recommend Pillsbury)
  • 1 tablespoon of granulated sugar
  • 2 tablespoons of cold butter, sliced thin
  • Homemade or commercial caramel sauce, for garnish, optional

In a 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 or chip 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, stirring occasionally.

Preheat the oven to 425 degrees F. 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 F 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. Serve with a drizzle of caramel sauce, if desired.

Easy Caramel Sauce: Melt 1/4 cup (1/2 stick) butter in a saucepan. Stir in 1 cup of packed, light brown sugar, 1/2 cup of half and half or heavy cream, 1 teaspoon light corn syrup and a pinch of salt. Bring to a light boil, then reduce to simmer and allow to cook, stirring often with a wooden spoon, until mixture thickens, about 6 minutes. Remove from heat and stir in 1 teaspoon pure vanilla extract. Set aside to cool, then store in refrigerator.

Source: http://www.deepsouthdish.com

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©Deep South Dish
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Posted by on November 10, 2009
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  1. That is a delicious looking apple pie Mary!

  2. That's a perfect recipe for apple pie!

  3. MMMM GOOD! I imagine that it smelled just wonderful in your kitchen...very good looking pie...

  4. OMG this looks so good! I've never mixed the apples.

  5. Love those tips! I'll be using those with my next apple pie.

  6. I used that Southern Living tip, too, and loved the result. I somewhere saw (probably another blogger) to chip the apples, instead of slicing them. It's supposed to keep the pie from deflating too much. Seemed to work well!

  7. Hi Melissa! Those were great tips weren't they? As far as chipping, it's an okay method (for readers that just means thin slices of apples, cut kind of like a potato chip) is okay, but I like a bit more texture and volume to the apples personally. Think I'll stick with slicing them myself!

  8. making the pie right now, I LOVE YOUR SITE!!!!!!!!!! Thank you so much for all the great recipes. :)


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