A feast for the eyes, a good apple pie embodies the transition to fall. After a long day of splitting and stacking wood, nothing beats a well earned delicious slice of apple pie with a scoop of vanilla ice cream.
I particularly enjoy this apple pie from David Tannis. Depending on my mood, I play around with the crust. Sometimes I keep it as one whole piece, other times, I basket weave it or play with shapes—feel free to get creative.
Ingredients
Pie Dough
2 1/2 cups all-purpose flour | plus more for dusting
3/4 teaspoon salt
2 1/2 sticks cold unsalted butter | cut into 1/4-inch dice
1 large egg | beaten with 2 tablespoons of ice water
Filling
1/2 cup sugar
3 tablespoons all-purpose flour
1/2 teaspoon grated orange zest
1/4 teaspoon cinnamon
1/8 teaspoon ground cardamom
Pinch of freshly grated nutmeg
Pinch of ground cloves
3 pounds assorted tart apples | peeled, cored, and sliced 1/4 inch thick
1 tablespoon brandy
2 teaspoons heavy cream
1 large egg yolk
Head to Tannis’s recipe on Food & Wine to get the step by step directions.
Apple Pie