The Best All-American Apple Pie

Page 81

Cuisine: North American | Course Type: Pies and Tarts

(2 reviews)

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Recipe Review

It lives up to its name (though being Canadian, I'd like to take a little license and call it the best 'North American' apple pie!

Using one of her excellent crusts, I've made this several times, and it's always great. She has two very simple secrets to this pie: the first, collect the juices from the apples as they sit in a colander macerating, mixed with some sugar, lemon and spice, then boil them down into a syrup. The second is to ensure the apple slices are all 1/4 inch or less to reduce any gap between the crust and the filling.

Oh, and I have to mention her recommendation to bake pies low in the oven on a baking stone. This had never occurred to me before, but it's brilliant - you get a nice crisp bottom crust and slightly less chance of the top pastry burning.

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