After a gorgeous fall, we got our first snow yesterday. It always makes me want to crank the oven up and get something baking. Last night was no exception.
I was looking for a different type of apple pie and found what I was looking for. Then I quickly started changing it and came up with this delicious one! I talked about using different types of apples when making the Vanilla Bean Apple Crisp and that’s the same for this pie. You’ll get a better flavor and texture by using different varieties. I used Haralson, Granny Smith and Honeycrisp apples for this pie. I’m still searching for the best pie crust and will try them all until I find it. Stay tuned!
Usually apple pies have the apples sprinkled with flour, sugar and spices and dotted with butter before adding the top crust. I still sprinkled the apples with spices, but cooked a sweet buttery sauce to coat each apple. It’s definitely worth a try!
With Thanksgiving right around the corner, I’ll be making the Friendsgiving Pumpkin Pie again this week since it’s my husband’s favorite, but decorating it differently. The baking season has begun!! What are some of your favorite things to bake?
Cider Apple Pie
A new twist for an old fashioned favorite pie
- 1 recipe for a double crust pastry
- 1/2 cup unsalted butter
- 3 tablespoons all-purpose flour
- 1/4 cup apple cider
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 1 teaspoon vanilla
- 8 apples – peeled (cored and sliced (for best flavor and texture, use a combination of apples))
- 1 Tablespoon fresh lemon juice
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- Preheat oven to 425°. Melt the butter in a saucepan. Stir in flour to form a paste. Add apple cider, sugars and bring to a boil. Reduce temperature and simmer 5 minutes. Add vanilla and stir.
- Toss the apples with lemon juice and then with the cinnamon and nutmeg. Pour sauce over apples and stir, making sure to coat the apples evenly.
- Roll out pie crust and place in an ungreased 9-inch pie pan, pressing against the sides and bottom. Fill with the apple mixture and mound slightly. Roll out top crust and cut into 1-inch strips with a pizza cutter or knife. Arrange half of the strips across the pie. Weave remaining strips of dough to make a lattice. Gently press the dough together and fold the overhang under. Flute the edges as desired.
- Place pie on a baking sheet to catch any spills.
- Bake 15 minutes in the preheated oven. Reduce the temperature to 350°. Continue baking for 35 to 45 minutes, until the juices bubble thick and the apples are soft .
Cover the edge of the crust with 2 to 3 inch strips of aluminum foil if the pie crust is browning too quickly.