There are many
ways to bake an apple pie, and sometimes strong feelings about which
is the right way. Should it have a top crust, or a cinnamon
nutmeg topping? How much sugar? What's too sweet for some is
still sour to others. Some recipes load up on butter and
pour some cream into the crust too.
important question is what kind of apples to use. Look
for apples that will retain some texture when cooked. Tart
apples that may not be eating favorites will give character to the
pie. Baldwin apples are a little tart and hard for eating
but make excellent pie. Some of the best apples for cooking are
Cortland, MacIntosh, Gravenstein, Empire, Macoun, Jonagold,
Spencer, Northern Spy, and Winesap.
Here's a basic recipe from Honey Pot Hill
Orchard in Stow.
Make pastry for a 2-crust,
9-inch pie. Roll out half of pastry and fit into bottom of
7 cups peeled, cored sliced apples (about 2 lbs)
1/2 to 1 cup sugar (Cortlands need 1/2 cup, tart apples need more)
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon butter, cut into small pieces
Mix together the apples, sugar, and spices. Spoon into pie
shell, dot apples with butter. Roll out top crust and cover
pie, sealing carefully, cut steam vents. Bake at 425 for
about 50 minutes until crust is browned and apples soft.
way to adorn apples is the candied apple, covered with caramel and
chopped peanuts. Some shudder at the sweetness and how the
caramel would stick to the teeth, but for others the contrast of
tastes is a treat.