Orchard Apple Pie

During apple season, I make apple pie at least once a week. In fact, this recipe might be one of my favorite things about having my own little orchard. It’s a bit different than some apple pie recipes because it focuses completely on letting the fresh apples themselves shine without muddying their flavor with strong spices. That said, it’s important to use the tastiest, most flavorful apples you can find. My cousin Lisa turned me on to this recipe.

2 batches “A Very English Crust” (P. 272) 

1⁄2 cup salted butter

3 tablespoons flour

1⁄4 cup water

1⁄2 cup sugar

1⁄2 cup brown sugar

8 Granny Smith apples, peeled, cored, and sliced

Step 1: Preheat the oven to 425°F.

Step 2: Melt the butter in a pan and then stir in flour to form a roux.

Step 3: Add in water and both sugars and then boil. Once it begins to boil, turn the heat off.

Step 4: Roll one batch of your prepared crust into a large disk, about a quarter-inch thick, and press into the bottom of your pie pan. Fill with sliced, peeled apples.

Step 5: Drizzle the sugar and butter over the apples.

Step 6: Roll out the crust (about a quarter-inch thick) and place it over the apple mix. Pinch the edges of both shells together.

Step 7: Bake for 15 minutes and then reduce the temperature to 350°F. Continue baking for another 40 minutes. 

Serve warm with ice cream or whipped cream