Old-fashioned apple pie

It feels like a lifetime ago when I baked my first apple pie. I’ve been using the same recipe and technique for years until, quite by accident, I saw a TV show where the baker added cubed pieces of butter to the filling just before covering it with the top crust. Right there and then, I could imagine the effect, I tried the technique once and have been using it since.

casaveneracion.com Old-fashioned apple pie

The really funny thing is that I saw it on a show that I don’t even remotely like. Party Planner with David Tutera on the Travel & Living Channel. I don’t enjoy his over-the-top party ideas but, once in a while, the episodes include segments taken in the kitchens of restaurants where the food is ordered and, sometimes, chefs actually demonstrate what makes their concoctions a cut above the rest. I’ve seen some of these segments though rarely do I finish entire episodes. I don’t even remember what the party theme was in that episode where I saw the chef adding butter to the apple pie filling. But the butter trick works.

To make a 12-inch apple pie, you will need:

double pie crust (see recipe and instructions)

For the filling:

18 cooking apples, peeled and cores removed
juice of half a lemon
3/4 c. of sugar
1/2 tsp. of salt
1/2 c. of all-purpose flour
1 tsp. of ground cinnamon
1/2 tsp. of ground nutmeg
1/3 c. of butter, cut into small pieces

Preheat the oven to 350oF.

Most cooks prepare the filling before the crust. I used to. But I realized that by cutting the apples last, they have less time to release their juices before going into the pie dish. So, now, I prepare the crust first, then cut the apples and mix them with the rest of the filling ingredients so that, within minutes of cutting, they go directly into the prepared crust. And before they can release substantial amounts of juices, they are already in the hot oven.

casaveneracion.com Old-fashioned apple pie

Cut the apples into one-inch cubes. Toss with the lemon juice. You might think that the lemon juice, usually added to prevent discoloration, is unnecessary since the filling is poured immediately into the crust. But the lemon juice serves another purpose — along with the salt, it adds a nice contrast to all the sugar in the filling so that the baked pie does not come out sickeningly sweet.

Add the sugar, flour, salt, cinnamon and nutmeg and toss to blend well.

casaveneracion.com Old-fashioned apple pie

Pour the filling into the prepared bottom crust. With kitchen scissors or a small knife, trim the bottom crust so that there is a uniform half-inch overhang.

casaveneracion.com Apple pie

Scatter the pieces of butter over the filling.

casaveneracion.com Old-fashioned apple pie

Remove the top piece of wax paper from the prepared smaller crust. Hold the bottom piece by the edges to lift the crust and invert it over the filling. Trim the top crust so that the overhang is a bit longer than that of the bottom crust. The longer overhang of the top crust makes folding and sealing easier and it prevents the formation of a too thick crust along the edges.

casaveneracion.com Old-fashioned apple pie

Fold the overhang of both the top and bottom crusts, pressing them tucking underneath. Crimp the edges: Place your left thumb on the edge of the crust. Place the thumb and forefinger of your right hand on top of the crust to within half an inch of the left thumb (do the reverse if you’re left-handed). Push your left thumb inward while your right thumb and forefinger push outward. Keep doing this until the edges of the crust are uniformly crimped.

casaveneracion.com Old-fashioned apple pie

Take a thin knife and punch slits all over the top crust. You can also use a fork. This is not for decorative purposes but to create holes to let steam from the filling escape. Otherwise, the top crust will bubble up and create a space between it and the filling.

Next, beat and egg with a little milk. Brush the mixture all over the top crust…

casaveneracion.com Old-fashioned apple pie

… including the edges.

Bake in a preheated 350oF oven for an one hour to one hour and fifteen minutes or until the top crust is golden brown.

casaveneracion.com Old-fashioned apple pie

The flour in the filling will thicken the juices and form a syrup. Straight out of the oven, the syrup is thin and it thickens as the pie cools. It’s tempting to cut the pie at once but if you do that, the syrup will be runny. So, cool the pie first. Cool to room temperature then chill for several hours. Overnight is best.

Serve your apple pie with whipped cream or ice cream or just by itself. Serve it as a dessert or as a midday snack or feast on it any time of the day.



Comments

  1. Diobs says

    Looks very yummy, Connie! Thanks for sharing the detailed steps, I’ll try it this weekend. Do you have a preferred brand of apple for apple pie? Would any red apple do?

  2. beng says

    Hello Ms. Connie,
    I think am gonna try making this tomorrow. Just one question. Is Fuji apple a cooking apple?

    Have a nice weekend! :)

  3. ingrid says

    Ms. Connie thanks for sharing for apple pie recipe. Meron po ba kayong “french style” apple pie recipe? Yung may streusel at cheese on top? I’m gonna try this recipe with my left over kraft caramel cubes for added sweetness. More power to you.

  4. says

    Would it be ok to substitute this with eating apples? Naaasiman kasi ako sa cooking apples.

    When I do apple crumbles, I use eating apples wala naman akong makita o malasahang difference.

  5. says

    Connie,

    I usually pre-cook my apple chunks before baking the pie. It makes for a more thicker and sweeter filling.

    I also sprinkle sugar on the top of the crust after I brush it with milk.

    • says

      I tried pre-cooking (I think it was your advice from a long ago blog entry :) ) and, yes, works well. But I’m lazy LOL and the added cooking made me revert to the no cooking method. hehehe

  6. romwell says

    hi smells nice most likely.

    i remember I read somewhere that yung sayote is used as an apple extender sa apple pie? para hindi masyadong matapang yung apple pero yun texture would still be there.

  7. A says

    If sayote can be used as apple extender, it would mean two things:

    1. The Apple (and Sayote) pie wouldn’t be as fattening, because sayote has a high fiber content, and

    2. it would be cheaper to make.

    Maybe Miss Connie should try to make it? I mean her, because it seems all her experiments turn out well :p I’m sure Miss Connie has the necessary skill. :-)

    Thank you for the entry Miss Connie! I’ll try to make it ramekin-style, so I can feel less guilty because of the smaller portions. :-)

  8. Carla of Dubai UAE says

    hello ms connie, i made the same apple pie kaya lng its not as beautiful ng syo first time ko at ng husband ko magbake, humiling kc ang daughter nmin ng apple pie. She likes apple pie a lot kaya lgi kmi sa mcdo bumibili kaya this time nung nakita ko yung step by step preparation na ginawa mo sabi ko try nmin gumawa ng hommade apple pie. Di ko pa natitikman by now kc late na nmin naluto kagabi and we need to let it cool down and chill in the fridge bago kainin, cyempre I follw your instructions. I am very excited umuwi today from work para sa apple pie LOL. your photos really help a lot in visualizing the food before and after its cooked. thanks for for a wonderful website. wag kayo mgasawa ha.

  9. Maria says

    I too baked apple pies several times over the 2 decades na. Yikes! I cringe when I start thinking about this.

    The techniques are very similar to yours except that I skipped the nutmeg. I too use butter to provide the syrupy caramel sauce. Some folks may wish to use tapioca instead of flour, but I prefer flour. In my last technique, I sprinkle brown demerara sugar after I’ve applied egg wash.

    I’m not sure what kinds of apples are available there but as I recall you have many apples called Red Delicious which can be used as a baking apple.

    I prefer using 2 different types of baking apples. Green Delicious and Macintoshes or (granny smiths). MacIntoshes and Granny Smiths are very tart apples. I use them sparingly. This way I have a balance of both sweet and tart. I have ventured to using other forms of apples but I would ask my fruit seller first what they’d recommend for baking apples. So far I have gone to back to my preferences.

    Don’t use a soft apple because that has gone meally and yuck to the feel.

  10. Coree says

    Hi Ms. Connie,

    Can I substitute butter instead of vegetable shortening? if i can, how much butter should I use for this recipe?

    Thank you!

  11. celeste sy says

    HI Ms Connie,

    Im planning to make an apple pie this weekend and i have all the ingredients already except vegetable shortening. Just came from hypermart and cant find vegetable shortening. I believe its usually placed near the cooking oils but didnt see one. Anyway if i cant find a vegetable shortening for the crust (based in your recipe), what can i use as substitute? Or would you know where i can buy vegetable shortening? Thanks!

  12. celeste sy says

    Hi Ms Connie
    I made apple pie yesterday but it didnt turn out well :( I think i used too many apples? In your recipe it says 18 cooking apples but i decided to used only 14 apples because when i was peeling and cutting the apples, i felt that my dish wont be able to hold that much apples anymore, more so if i add apples pa. Now Im not sure if my dish is 12inches but its the regular pie dish and I believe its 12 inches (ka sing size ng short bond paper) Anyway when i put the 14 cut apples in the crust, super overflowing nga and had to remove some. Para siyang mountain when i put the top crust (andami nung apples pa rin kasi) So now, when you get a slice nasisira siya kasi i think the filling is too much for the crust. Di niya kaya. Ms Connie I hope you dont mind me asking, do you really need 18 apples or it was a typo error and should have been 8 apples only? I intend to do it again next time kasi and have a better looking apple pie. Thanks :)

    • says

      18 is correct. I would have used all 24 if my arm weren’t already aching from the peeling and cutting.

      Even if you have a mountain of apples, should still be okay. If your apples are watery (lots of juices like eating apples), add more flour. And don’t cut pie before it has chilled in the fridge.

  13. celeste sy says

    ah okay. :) Aside from my worry that the pie wont be able to hold all those apples, you are right I also stopped because I got tired from all the peeling and cutting. hahaha!. Oh well, i guess I’ll just do your muffins and cupcake recipes na lang for now :) i’ll do the easy ones first

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