apple pie | recipe update

apple pie | Cody Uncorked

It’s almost Thanksgiving!!! Just in time for your baking needs, I wanted to share with you an updated recipe for classic apple pie.

The old recipe was fine, but it needed a little tweaking. First, there needed to be more flour in the mix. This helps thicken the sauce inside the pie to an almost caramel-y consistency. I also increased the cinnamon, decreased the butter and changed the egg wash just a bit. The sugar topping is totally optional, but I love the texture it adds to the finished pie.

Lastly, the suggestion of a baking sheet on the bottom rack of the oven – don’t pass this up. Your pie will inevitably boil over, and that burning sugar smell does NOT complement the other Thanksgiving aromas. Or any aroma, for that matter.

apple pie | Cody Uncorked

ingredients
2 pie crusts (recipe here)
3 lbs. granny smith apples, peeled and sliced (about 5-6 medium sized)
2 tablespoons lemon juice
3/4 cup white sugar
1/4 cup brown sugar
1/2 cup (heaping!) all-purpose flour
2 tablespoons ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon butter
1 egg
splash of water
demerara or turbinado sugar, optional for topping

directions
Make sure your crusts are prepped, apples are sliced and ingredients are ready to go, then preheat your oven to 425. Toss the sliced apples with the lemon juice, flour, sugars, cinnamon and nutmeg. Line a 9-inch pie dish with one of the crusts (you can use this handy tip!), fill with the apple mixture and finally, dot with butter. Next, place the second crust over the apples, seal edge all the way around with a fork, and cut holes in the top to vent. If you want to make a lattice like mine, here’s a great video from Saveur. Fold extra dough around the edges in toward the pie, then use your finger to pinch or a fork to crimp.

Lightly beat the egg with a splash of cold water, then brush on top of the pie. Sprinkle with sugar (you can use regular sugar too) for added sparkle. Place an empty pan lined with foil on the bottom rack of your oven to catch spillover. Bake your pie at 425 degrees for 15 minutes, then turn down to 350 and bake for an additional 45 minutes. The crust should be golden brown and the filling bubbly and thick. Let cool for at least 30 minutes before serving.

Happy Thanksgiving, y’all!

apple pie | Cody Uncorked

XO,

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