Homemade Apple Pie
The tastiest thing you can do with those early-harvest B.C. apples!
- 3/4 cup light brown sugar
- 1/4 cup all purpose flour
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cinnamon
- pinch of salt
- 6 cups thinly sliced pared organic apples - McIntosh, Zestar, or Early Gold varieties are great options.
- 2 tablespoons butter
Crumble Topping Ingredients:
- 1 cup all purpose flour
- 1/2 cup firm butter
- 1/2 cup packed brown sugar
Cream Topper for the Topping:
- 1/2 cup heavy cream
First things first: if you need pie crust, you can find a great recipe for home-made pie crust here. Once you have your crust ready, follow these steps:
- Heat oven to 425ºF
- Mix sugar, flour, nutmeg, cinnamon and salt. Stir in apples.
- Place mix into pastry-lined plate.
- Make the crumble topping by mixing and pressing together the butter, flour, and brown sugar. Use just your fingers until all the flour and sugar are absorbed into the butter and there are large flat flakes.
- Use the crumble to cover the entire pie.
- Tuck the over lapping pie crust under to make a nice ridge. Later on, right before the pie is finished baking, you're going to pour heavy cream over the top. It's a good idea right now to make the crust sit up high on so it can keep the cream from spilling out.
- Make a ring around the pie out of aluminum foil to keep the pie crust from burning during baking. You can remove it 15 minutes before the pie is finished baking. Baking the crust until it is golden brown.
- BAKE the pie 40 to 50 minutes, until the juice begins to bubble through.
- Five minutes before all the baking is complete, slowly pour 1/2 cup fresh heavy cream over the top of the pie. Return to oven for 5 minutes.
- Allow the pie to cool down to a warm eatable temperature before serving.