I’m sure you have heard the phrase: “as American as Apple Pie.” That’s how the saying goes. Well, I hate to burst your bubble, but Apple Pie may have actually originated in Germany. (I’m sure you didn’t visit this post to learn useless trivia about the origins of pies, but just in case someday you go on Jeopardy as a contestant, put that in your memory bank!) Anyway, let’s get back to the reason you clicked on this post…The Apple Pie Recipe!!!
Some people like to use flour or cornstarch to thicken the natural juices in their homemade pies. I have found what I consider to be a “miracle” thickener that I love to use for making pies, jams, dressings, soups and stews…anything that I want to thicken. It’s a modified food starch that can thicken with or without heating (unlike cornstarch or flour.)
Here’s how I made this juicy, beautiful apple pie:
1 recipe for double pie crust (I just used a Pillsbury crust)
3 – 4 lbs. peeled and cored, tart apples (sliced 1/4 – 1/2″ thick)
1/2 cup brown sugar (or white sugar)
1/2 teaspoon cinnamon
1/8 teaspoon salt
1 tablespoon lemon juice
1 teaspoon vanilla
2 tablespoons melted butter
6 tablespoons Cornaby’s Ultra Gel
Put the sliced apples into a bowl. Add the sugar, cinnamon, salt, lemon juice, vanilla, melted butter. Stir to coat the apple slices. Slowly sprinkle in the Ultra Gel, a little at a time, while stirring to coat the apples evenly.
Roll out the pie crust to about 1/8″ thick. Carefully lay the crust into the pie tin without stretching the dough! (If you stretch the dough now, it will shrink later when it’s baked!)
Mound up the apples into the prepared (unbaked) pie crust. Place top crust over the apples. (I like to wet my finger with some water and spread a little bit of water onto the “rim” of the bottom pie crust before laying the top crust on. This helps to “glue” the top crust on and seal in the juices!)
Crimp the edge to seal the top crust to the bottom crust. Brush the top crust with egg wash (1 egg + 1 tablespoon water.) This makes the crust shiny and pretty!
With a knife, cut a few slits into the top crust to allow steam to escape.
Position the oven rack on bottom third of oven that has been preheated to 375°. Bake about 20 minutes, then reduce heat to 350°.
(At this point, you may want to cover the crust edges with aluminum foil that has been cut into strips – this will prevent the crusts from over-browning.)
Bake about 30 to 45 minutes longer (or until the crust is golden and juices are bubbling.) Transfer the pie to a wire rack. Let stand about 1 hour before cutting.
If you want to bottle some apple pie filling to use later, there is a great tutorial on the Cornaby’s website!
I also use Ultra Gel to make Freezer Jam! Click HERE for the recipe.