Is it me, or is September truly the cruelest month? Oh, right. It’s not just me. Everyone agrees that we all hate September. So let’s celebrate OCTOBER and AUTUMN and all things cozy. Like warm apple pie.
Raise your hand if you do not like apple pie. OK, you? You’re just weird. No, I’m kidding. You must be a Communist. KIDDING! Sheesh, lighten up, Commie. My point is that if you love Amerikuh, then you gots to love apple pie. It is sweet, tart, spicy, flaky, and cozy. Kind of like me. Am I right?
Full disclosure: This was my first apple pie and my first homemade pastry. I actually baked this back in May, but I’ve been waiting for fall to debut the pie on my blog.
I used Julia Child’s flaky pie dough for this recipe and it worked really well. The filling was a hodgepodge of recipes. I found inspiration in “The Perfect Pie” by Susan G. Purdy and “The New American Cooking” by Joan Nathan, and then added my own bit of flair.
Petunia’s Autumn Apple Pie
8 cups of apples, peeled, cored, and sliced (I used 2 medium Granny Smith and 6 medium MacIntosh apples)
1 lemon, juice and zest
2 tbs flour
½ tsp nutmeg
1 tsp cinnamon
½ cup light brown sugar, packed
1 tbs maple syrup
1 tbs bourbon, sprinkled over top of apples
2 tbs butter, cut up and dotted on top of apples
Preheat oven to 425°. Mix first seven ingredients and spoon into prepared, unbaked pie pastry. Sprinkle bourbon over the top and dot with butter. Cover with top crust, slice vents for steam. I used an egg glaze (1 egg beaten with 1 tbs water) to brush over the crust, top and bottom, but this is optional.
Bake on the bottom rack for 12 minutes. Reduce heat to 350°, move pie to middle rack and bake for 40-45 minutes, or until crust is golden and filling is bubbling.
Cool on wire rack and serve with ice cream. I took it to the next level by also serving my pie with Ina Garten’s Caramel Sauce. Oh my.
My loving, biased taste-tester said that this was the best apple pie he had ever had. That’s true love right there.