The Perfect Apple Pie

Let’s face it, it’s that time of year where most of us fall off the health wagon and indulge in savory & sweet treats. Apple pie has always been one of my favorite desserts for Thanksgiving so I wanted to find some “health hope” in my weakness. Apples are a great source of pectin, which makes you full, promotes detoxification, and lowers cholesterol! How wonderful considering the amount of butter we all consume during the holidays. Apples are also high in fiber which aids digestion making it a perfect after dinner treat. Perhaps apple pie can at least cancel out some of the bad within itself. That is at least what I am going to choose to believe this year 😉

Pre heat your oven to 425 and let’s get baking! Last year I found an amazing recipe for the perfect Apple pie! Here’s the recipe and some very real images of the process.

The Perfect Apple Pie

Ingredients:

2 batches of Audrey Apron’s one minute homemade pie crust
A variety of 7-8 small sweet apples, peeled, sliced, and cored
1 stick butter
3 tbsp all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup brown sugar
1 heaping tsp cinnamon
1/4 tsp nutmeg
1 tsp vanilla

1). Place the peeled, cored, and sliced apples in a large bowl. Set aside.

2). Preheat oven to 425F.

3). In a medium sauce pan, melt butter over medium heat. Add the 3 tbsp of flour and mix well, forming a paste. Add the water, sugars, cinnamon, nutmeg, and vanilla and mix well. Bring to a boil for 1 minute, then reduce heat to a simmer for an additional minute.

4). Remove from heat and reserve about 1/3 cup of filling for pie crust. Add remaining filling to apples. Toss to coat apple slices.

5). Pour apples into prepared pie crust, mounding slightly. Top with second pie crust in a design of your choice. Brush the remaining 1/3 cup caramel filling over the crust or brush egg yolk to give a warm glow to your finished pie.

6). Cover the pie loosely with aluminum foil. Place the pie on top of a cookie sheet (to catch any drips) and bake at 425F for 10-12 minutes. Reduce the heat to 350F and bake for another 50 minutes (remove the foil the last 10 minutes to let the crust brown), or until done. The pie is done when the crust is golden-brown and the apples are soft when pierced with a fork.