It's Fall. And come on, who doesn't love the smell and taste of warm apple pie. It smells like the season and tastes amazing. The perfect comfort food with a little fresh whipped cream or vanilla bean ice cream.
So here's my take on it. I add vanilla - and I haven't seen that in many recipes. It brings out the flavor more and gives an earthy feel to the pie.Try it and see if you like it.
Fangboner Farms Apple Pie
- Double-Crust Pastry (you can use refrigerated or make your own. I make my own but not ready to share my recipe yet :)
- 1/2 cup sugar
- 1/4 cup all-purpose flour
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp ginger
- 1 tsp vanilla
- 1/8 tsp salt
- 8 cups thinly sliced peeled tart apples (8 medium and I prefer Granny Smith)
- Splash of lemon juice on the apples (1/8 of a cup)
- I egg
- 1 Tbs Turbinado sugar
Heat oven to 400ºF.
Spray inside of pie plate with non stick oil and line it with the bottom crust.
Mix sugar, flour, cinnamon, nutmeg, ginger and salt in large bowl.Set aside.
Stir apples with splash of lemon juice and vanilla in a separate bowl.
Mix the apples in with the dry ingredients and gently blend.
Turn into pastry-lined pie plate. Trim overhanging edge of pastry 1/2 inch from rim of plate.Top with remaining pie crust. I like to scrunch the edges together to make a thicker crust edge. Take a fork and puncture the top crust all over to allow it to vent.
Whip egg with a fork in a cup and use a brush to give the crust an egg wash and sprinkle the turbinado sugar on top.
Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust. The top crust will turn golden brown from the egg wash and sugar. Serve warm if desired.