Apple pie… it’s the all-American classic. As summer begins to wind down, with fall right around the corner, we relish the idea of crisp, cool days and apples fresh from the orchard. And we’ve got everything you need to get started on your own pie-making adventure. And we’ve got everything you need to get started on your own pie-making adventure. From a beautiful acacia wood bowl for mixing, to a teak cutting board for prepping.
Even better, we’ve selected two award-winning recipes for apple pie that will make your mouth water. These classics are time-tested and perfect for organic apples from the orchard or farmer’s market. Make your own pie crust, or pick up a pre-made crust in the store, it’s up to you.
Double Crust Apple Pie
This is the classic that everyone imagines when they think apple pie. You’ll need two crusts, a base to line the pan, and a top crust. You can keep it simple with a closed crust, or create a lattice-work top, or whatever you desire. Be creative!
- Pastry for double crust pie
- 1/2 Cup unsalted butter
- 3 Tablespoons flour
- 1/4 Cup water
- 1/2 Cup sugar
- 1/2 Cup packed brown sugar
- 4 cups peeled, cored, sliced tart apples
Preheat oven to 425 degrees.
- Melt butter in a small saucepan. When butter is completely melted, stir in flour to form a paste.
- Quickly whisk in the water and sugars, mixing until smooth. Bring to a boil, then reduce temperature to a simmer and cook for five minutes. Set aside.
- Line a 9” pie pan with one pastry. Fill with apples, mounding slightly. Gently pour on the butter and sugar mixture, then sprinkle with cinnamon.
- Place top pastry and trim and seal the edges. If you’re doing a solid crust, cut vent holes in top crust.
- Place on a baking sheet and bake for 15 minutes at 450, then reduce temperature to 350 and continue baking for 35 to 45 more minutes, until apples are soft.
- Let cool slightly before serving – it’s good warm or chilled.
Cream Crumb Top Apple Pie
Delightfully different, this open-top pie is creamy, just a little tangy, and absolutely delicious.
- Pastry for single crust pie
- 1 Cup sour cream
- 2/3 Cup sugar
- 2 Tablespoons flour
- 1/4 Teaspoon salt
- 1 Teaspoon vanilla
- 1 egg
- 1/4 to 1/2 Teaspoon cinnamon
- 3 cups peeled, cored, sliced tart apples
Preheat oven to 400 degrees.
- Line a 9” pie pan with pastry.
- Mix together all ingredients except the apples until smooth. Add apples and toss carefully to coat well.
- Place filling into prepared pie shell. Place on a baking sheet and bake at 400 degrees for 25 minutes.
- Meanwhile, mix topping
- 1/2 cup brown sugar, packed
- 1/3 cup flour
- 1/4 cup butter, room temperature
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg or allspice
Mix together all ingredients until it resembles coarse crumbs.
- Remove pie from oven and sprinkle with topping. Bake an additional 20 minutes.
- Cool at least one hour before serving. This pie is best when well chilled.