Full disclaimer, I am not a pie person. If you give me a choice between pie and any other dessert, 9 times out of 10 I’m choosing something else. That is, unless this Homemade Apple Pie is one of my options.
Years ago, our church did a pie making activity with all the women in our neighborhood. We had a woman come who was known as “The Pie Lady”. She taught people from all over how to make pie. Not being much of a fan of pie, I had never had the desire to make it, but knowing that I wouldn’t be completely domesticated until I did so, I gave it a whirl.
One of the recipes she gave was for this particular apple pie that I’m going to share. I fell in love. It has a unique technique done on the crust which is what I usually don’t like about pie, and there is something miles above homemade pie filling that will transform any pie.
Here is the recipe that here and there will bring me to the pie side.
The filling recipe makes enough for 5 pies (or about 3 pies if you like to mound the apples up high!)
- 1 recipe Perfect Pie Crust - Water Whip Method
- 1 gallon of apples, canned in water (1 #10 can + 3 c.)
- 6 1/2 c. sugar
- 1 c. instant clear gel
- 1/4 c. unsalted butter
- 1 c. apple juice
- 1/2 c. water
- 2 tsp. apple pie spice
- Make 1 recipe Perfect Pie Crust - Water Whip Method. Wrap dough in plastic wrap, and place in the fridge until ready to roll out.
- Bring apples, juice, water, and margarine to a boil (med/high heat). Sprinkle with apple pie spice
- Mix sugar and instant clear gel mixture. Lower the heat, and boil until thickened, and clear. Cool, and if not using immediately, you can refrigerate for 7-10 days.
- To put the pie together, roll out the two pie crusts that are chilling in the refrigerator. Place one pie shell in a pie pan and scrape the edges off with a butter knife. Fill the unbaked crust with the apple pie filling. (For extra yumminess: Sprinkle with a little more apple pie spice before putting on the top crust.)
- Wet the edges of the first pie shell with your finger and place the top layer on top of the full pie. Lightly press over the edges to seal them together. Scrape additional crust off the edge with a butter knife. Make sure to vent the top crust with 2 or 4 slits. Crimp edges as you like. To finish, don't forget the milk and sugar trick.
- Milk and Sugar Trick: Place about 1/4 c. milk in a small bowl. Place 1/4 c. sugar in another. Dip fingers in milk, and then in the sugar. It should look like wet sand as you crumble it over the top crust crust.
- Place foil or a Pie Crust Shield">Pie Crust Shield over the crust when you first place in the oven. Bake at 450° for 50-60 minutes, or until golden brown.
If you want to change up your Thanksgiving pie, or just want to impress the fam, try this recipe. Let us know what you think.