As I mentioned a couple of posts earlier, I baked an old-fashion double crusted apple pie. Personally, I think apple is the be-all and end-all filling for fruit pies. Even though the store-bought pie crust was a bit of a let down, the filling that I made was absolutely delicious. It is important to use a tart baking apple with low moisture content. Over here in Ontario, Northern Spy is my favourite pie apple because of its great flavour. Here is my recipe.
Ingredients
- 6 large Northern Spy apples
- zest and juice from 1 lemon
- 100g granulated sugar
- 100g dark brown sugar
- 3 tbsp corn starch
- 1 tbsp cinnamon
- 1 tsp ground ginger
- 1/4 tsp freshly ground nutmeg
Method
- Peel, core, and quarter the apples. Slice each quarter into 1/4 inch thickness. Toss with lemon zest and lemon juice.
- Toss with the remaining ingredients. Let it macerate at room temperature for up to 15 minutes.
- Fill a 9 inch pie plate lined with dough generously. Press on the apples to pack them in tightly. Seal with top crust. Bake according to your favourite pie recipe. In my 425F oven, it took about 80 minutes to bake until the apples are tender and the juice is bubbly.
