November 18, 2008

Heirloom Apple Pie

2 1/2 pounds baking apples*, peeled, cored, and cut into 1/4 inch slices
1/4 cup sugar
1/4 cup light brown sugar
2 tablespoons butter, cubed
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon nutmeg
double pie crust (I used cheddar-black pepper)

Mix all of the ingredients together.


Pour into a pie plated lined with a pie crust. Top with a second pie crust and pinch shut. Pierce the top crust with a knife or cut out shapes to vent. Bake 30 minutes or until golden brown and bubbly. Cool then slice to serve.

*I like to use Stayman-Winesap apples for pies. They are firm, slightly tart, spicy and hold up well to baking.


My thoughts:


This year I bought a bushel of Stayman-Winesaps at the farmers market and knew I'd have to make a pie. My Grandpop always requests an apple pie instead of cake for his birthday and since I loathe pumpkin pie, I always hope for one at Thanksgiving. There is just something very comforting about apple pie.

This is a pretty straightforward apple pie but pairing it with the cheddar-black pepper crust really makes it something special. I don't like super sweet desserts so a savory crust combined with a sweet, spicy apple filling is my idea of pie perfection.