food and wine	« recipes
Updated: October 21, 2009, 11:28 am	Share    Print    Email

Southampton - The Hamptons and North Fork are home to some of the most delicious fruits and vegetables all year round. This season you'll find juicy apples in numerous varieties. Take the kids and pick a peck or two of these red, golden, and green beauties. Let me suggest Idared, Crispin, Red Delicious, Macoun, Granny Smith, and Gala. It's a fun, inexpensive family outing and the kids love to get up inside the trees to find the perfect apple. Now that you have your bounty, a peck is about 20 apples, bake up a few pies.

I haven't met a person yet that doesn't love a freshly baked apple pie delicately spiced with cinnamon and a hint of nutmeg. And who knew it was so simple! I always mix at least three varieties of apples in each pie. The difference of taste and texture create a fantastic blend that will leave your taste buds begging for the next slice.

Here's my not-so-secret secret recipe - feel free to pass it along. It works every time and freezes like a charm. If you plan to make the pies ahead just wrap them tightly and freeze them before you bake them. You will need to extend the baking time a bit (425 degrees for 30 minutes then 350 degrees for another hour).

Ingredients

 • 6 medium to large apples (two of each variety)
 • ¾ cup sugar
 • 3 tablespoons all-purpose flour or cornstarch
 • 1 tablespoon lemon juice
 • 1 teaspoon cinnamon
 • ½ teaspoon nutmeg
 • ½ teaspoon salt
 • 2 tablespoons butter cut into small pieces

Directions

1. First things first, wash the apples and let them dry. No one likes dust and pesticides in the pies, trust me. Then peel, core, and evenly slice the apples. Quarter-inch slices are best.

2. Mix apple slices in a large bowl with lemon juice, cinnamon, nutmeg, and salt. Let the mixture sit for 15 minutes on the counter. This gives the apples time to soften and release extra juice.

3. While the apples are resting prepare your crust - unroll it or make it from scratch. You'll need a top and bottom crust either way. The apples are the star of this pie so for me I never fuss about the crust, just don't tell Martha Stewart I said that.

4. Transfer the apples with a slotted spoon into a second bowl. You'll have at least a quarter cup of juice in the first bowl, reserve that for later. Mix in the flour or cornstarch with the apples. This thickens the juices and keeps the pie from becoming watery.

5. Gently scoop the apples into the pie crust and press out any air pockets. Feel free to pile it high. Add a tablespoon of the reserved juice over the top. Dot the butter evenly on the top of the apples.

6. Brush the overhanging crust with water and carefully place on the top crust. Trim and crimp crust together, gently pierce air vents into top crust. Four or five strategically placed one-inch long cuts should do. Sprinkle the top with cinnamon sugar if desired.

7. Place the pie on the center rack in a 425 degree pre-heated oven with a baking sheet in the lower rack to catch any juices that overflow. Bake for 30 minutes.

8. Lower the heat to 350 degrees and bake an additional 30 to 45 minutes. You're done when the juices bubble and a knife easily pierces the apples.

9. Remove and place on a wire rack to cool completely, at least two hours.

Cooling is very important. Resist the urge to tear into the pie, it'll be hard but you can do it. The juices will not thicken properly without some time and you'll have a runny, watery pie. Talk about disappointing after all that work. This pie is best the day it's baked on its own or with a little vanilla ice cream or fresh whipped cream. This one never lasts more than a day in our house but I hear that it can last up to three days on the counter. Enjoy every scrumptious bite and happy baking!