The WeekendBaker :: The Very Best Apple Pie

 The Very Best Apple Pie. The Entertaining House

The Very Best Apple Pie. The Entertaining House

There's nothing more American than apple pie. It symbolizes, to me, togetherness, family and autumn. This particular pie was baked by my 14 year old son who had been wanting to bake it for quite some time. We are a family that likes to bake, cook and eat together. We are a small family, my three children and me. We don't have much time together as the children divide their time between their father's home and my own. When want to do something together it must be planned. Spontaneity is not is not often found in our dictionary. A couple of weekends ago my son and I went apple picking. My daughter was home sick nursing a terrible cold and my youngest didn't want to come. Normally I am insistent that we enjoy our family outings together. This is time we have together that is not interfered by the internet and all the electronic devices that rob us of our togetherness. I could have postponed the apple-picking but my 14 year old desperately wanted to go - so that he could make his pie. And so my son and I took off a wonderful afternoon decorated by the most magnificent October foliage. Parents of several children know how hard it is to get that one on one time we crave so much, this is especially hard for single parents. And so, instead of being upset that the other two weren't with us, I saw the day as a wonderful gift and that's what it was. And, just the two of us, we strolled around the orchards and there were no siblings arguing, quarreling, whining. It was our afternoon. Just ours. And we thoroughly enjoyed it. At the end of the day we came home with over 14 pounds of assorted apples. That night he was too exhausted to bake and a busy Sunday came and passed us by. The following weekend the children were at their father's house and it wasn't until last weekend that my son could finally bake his pie. But by that point some of the apples had spoiled and most had been eaten. So we went out and bought some Granny Smiths - our favorites for pie anyhow! My son has made a lot of pies. This has been the best so far. 

This recipe is a simple one and comes from Fannie Farmer - the cookbook I grew up with an, in my mind, the quintessential New England Cookbook. She suggested it be served with a slice of cheddar cheese or a spoonful of whipped cream. We're an a la mode family. Only the best vanilla will do!

It should be noted that our pie crust was purchased. We are partial to Pilsbury. It can be found in the refrigerated section by the cookie dough, biscuits and such.


3/4 - 1 cup of sugar. (We used 3/4)
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1 1/2 tsp flour
6-8 large apples, peeled, and sliced
2 tbs butter
1 egg


Preheat the oven to 425 degrees
Line a pie tin with half of the pastry dough. 
Mix the sugar, salt, cinnamon, nutmeg and flour in a large bowl.
Core,  peel and slice the apples.
Toss the apples into the cinnamon sugar mixture. Coat well.
Pile them on to the lined pan and dot with the butter.
Beat the egg to use as an egg wash
Roll out the top crust and crimp the edges.
Add egg wash to the top crust.  Make several cuts in the dough to allow air to vent.
Bake 10 minutes.
Lower heat to 350 and bake 30-40 more minutes or until the apples are tender when pierced and the dough is lightly browned.