Amazing Apple Pie

Saturday, December 19, 2009

Another twist on a classic, and so so delicious! One of my children's favourite desserts is apple pie. My hubby doesn't really care for any sort of dish with cooked apples, but ... his loss is the kids' gain. More for them, they usually exclaim.

And as you can tell, I made a double batch, because one immediately gets consumed within half an hour of coming out of the oven. Yes, wet, gooey and all.

The second one is for the next day, whether it be a dessert to bring to school with lunch, or even for breakfast. Apple pie is a whole day treat, in some cases being a midnight snack. Indeed, if there is some left.

I'm so proud of my apple 'Apple' pie ;)

And I also like to spice things up here ... the warm, spiced scent of baked apples with a hint of cinnamon and nutmeg, coupled with the bready scent of the pie crust. Seriously, the kids are rushing down from their room the moment the heady waft of this apple pie hits upstairs. 

Just something about the aroma of fall baking ... the classic warming cinnamon and nutmeg combination are what makes fall baked goods so comforting and satisfying. Hmmm hmmm hmmm!

This recipe was inspired by Grandma Ople's apple pie recipe, where she makes a sweet roux sauce to bathe the apple slices in. I made it my version by adding warm fall spices which pair so fabulously with the apples.

6 apples, peeled and sliced
1 tbsp lemon juice
3/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp mace (optional)
1 double pie crust
115 g (1/2 cup) butter
3 tbsp flour
60 ml (1/4 cup) water
50 g (1/4 cup) white sugar
50 g (1/4 cup) brown sugar

1. 'Marinate' apples with the lemon juice, cinnamon, nutmeg and mace. Set aside for a few minutes.
2. In a saucepan on low, make a roux with the butter and flour.
3. Stir in water, then the sugars till melted.
4. In the meantime, line pie pan with a layer of crust. Prepare the lattice strips.
5. Arrange apple slices, making a mound in the center.
6. Cover with the weave-work.
7. Then pour the sugar solution on top, filling up every nook and cranny.
8. Brush the remaining solution on the lattice work.
9. Bake in a preheated 350F oven for 30 minutes or till apples are soft and crust turns golden.

Let cool for 20 minutes to set the juices.
With the aroma wafting though the house, the waiting was a mean feat!

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