Classic Apple Pie

Two-Layer Apple Pie

3 cups all purpose flour

1 tsp salt

2 tbsp sugar

2 sticks + 1 tbsp butter, cut into small chunks

10 tbsp ice water

5 apples

1 1/4 cup sugar

5 tbsp corn starch
3 tbsp cinnamon
fresh ground nutmeg

Whisk the flour, salt, and sugar in a medium mixing bowl. Add the butter a bit at a time and mix with a pastry cutter until it looks like fine crumbs, with pieces no bigger than peas. Sprinkle the ice water over the crumbs and mix by pressing down with a rubber spatula. You can add an extra tablespoon or two of ice water if it won't come together.

Divide the dough in half. Form into 5" disks and wrap with plastic wrap. Refrigerate at least one hour.

After the dough has had time to chill, Preheat the oven to 375º. Take one piece of dough out and place between two sheets of parchment paper. With a rolling pin, roll it out to a 12" circle, then carefully roll it around the rolling pin. Hold the rolling pin just above the pan and carefully unroll the dough into place. Press down lightly to fit the dough into the pan, then cut excess off edges. Prick the bottom of the crust to reduce risk of bubbles when it bakes.

Cut up 5 apples, toss them in a sauce pot with about 1/2 cup of sugar and a few tablespoons of corn starch and a splash of water. Simmer and occasionally stir over medium/high heat until the apples are caramelized, let them cool a bit then throw them into the crust and do whatever fancy work you want with the top layer of crust.

Brush the top with a mix of egg whites & water, then sprinkle with sugar before baking.

Bake for 25-30 minutes or until lightly browned around the edges. Sometimes it takes 40.

Let cool mostly before serving.

Crustless Apple Pie

I've made a lot of different kinds of apple pie over the past few years, and this one is by far the fastest, easiest and tastiest. It's a shame it's not more elegant, but I always get over its less-than-beautiful appearance the minute people start eating it and the chorus of "mmmmm!" begins. At least two friends have told me that they love this though they hate apple pie in general, so there must be something to it. It's like a bed of sweetened apples with a snickerdoodle on top. Can't beat that!

The recipe is from the grandmother of an old friend of mine. I have since received this exact recipe from two other people, and all three originated in western Massachusetts. If anyone knows why every western-Mass grandma has the same apple pie recipe, please let me know.

Tip: If you don't let the butter cool after melting, your pie will be dripping with butter in a bad way. Yes, there is a bad way.

Crustless Apple Pie
prep time about 15 minutes, bake time 45 minutes.

5 or 6 apples, cut into wedges about 1/4" thick
1 tbsp cinnamon
1 tbsp sugar
1 cup flour
1 cup sugar
3/4 cup butter, melted and cooled
pinch of salt

Preheat oven to 350º.
Lay the sliced apples in the pie pan - it should be about 2/3 to 3/4 full. Sprinkle the tablespoons of cinnamon and sugar on top.
In a small mixing bowl, mix the flour, sugar, butter, and salt. Pour onto the center of apples, it should spread itself out. Help it with a fork, if it's not spreading well enough to suit you.

Bake for 45 minutes or until lightly browned.