Every year Wen and I make one to two apple pies. Usually this coincides with apple picking season and Thanksgiving. This year we are only making a Thanksgiving pie. We have made the same basic pie recipe since we met. In my opinion the key to a good apple pies is the apples, in Wen’s opinion a pie needs to have a good crust, and this is why I feel our pie is a success!
Apples – my double top-secret tip is using multiple apple varieties sliced thin! Below is the blend of fruit I prefer in our pie.
- 2 Golden Delicious
- 2 Granny Smiths
- 3 Macintosh
- 3 Cortlands
- Juice of ½ a lemon
How do you like them apples...
Crust – you are on your own here, but Wen has a basic recipe that she has perfected.
Typically by the time I am done peeling, slicing and mixing the apples, Wen has made the crust and we are ready to assemble the pie for baking in a 400F oven for 50+/- minutes.
Crusty
One important tip – place a cookie sheet under your pie pan. Trust me on this one, because we have learned this lesson the hard way, twice as a matter of fact. Your pie will leak! And you don’t want to have to open all the windows in 30 degree weather to air out the smoky house.
Before the oven