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Nancie McDermott’s Apple Pie

Nancie’s Apple Pie

Makes 1 9-inch pie

2 rounds of piecrust dough, for a double-crust pie
6 to 8 tart apples such as Granny Smiths
3/4 cup sugar
3 tablespoons all-purpose flour
1/2 teaspoon cinnamon
1/4 teaspoon salt
3 tablespoons cold butter, chopped into small chunks

1. Heat the oven to 375 degrees Fahrenheit. Peel the apples. Cut each one lengthwise into eighths: that is, lengthwise in half; then half each piece; then half each piece again. Cut away any seeds, stems, and core, leaving big wedges of peeled apple. Cut each wedge crosswise into 3 or 4 pieces, making small to medium-sized chunks. Set aside.

2. In a large bowl, combine the sugar, flour, cinnamon and salt. Use a fork or a whisk to mix them well. Add the apples and toss to coat them evenly.

3. Fit one round of pie crust dough into a pie plate/pie pan. Drape extra pie crust over the sides, and trim it so that you have about 1 inch extra all around the rim. Scoop the sugared apple chunks into the pie crust-lined pie plate, and arrange them so that they are mounded up in the center. Place bits of butter around and among the apple chunks.

4. Gently drape the second round of pie crust over the apples. Gently tuck it in close to the edge, and then drape the excess over the sides. Trim the extra crust so that it is about the same length as the bottom crust.

5. Press the edges together to seal the apples inside the double crust. Carefully fold the bottom crust up and over the top crust, and press down firmly to make a nice thick crust all around the edges. You can crimp the edges using your thumb and fingers, or you can use the back of a fork, pressing the tines down firmly on the folded pie crust to make a handsome border and seal it tightly. Using a sharp knife, cut slits all around the edges to let seam and juices escape if they so wish. In the center, use the sharp knife to make the letter “A” in the middle of the pie crust.

6. Place the pie on a cookie sheet to catch any juices as it nears the end of baking. Bake for 40 to 55 minutes, or until the apples are tender, the juices are bubbly, and the crust is handsomely browned all over.

7. Remove pie and place it on a cooling rack or on a folded kitchen towel. Serve warm, or at room temperature.  Makes 1 9-inch pie.