FRESH APPLE PIE SLICES – Easy Pie for a Crowd

Early Fall Apples – Organic from my garden

When the early fall apples start to ripen in mid August and our two trees are ready to pick, fresh apple pie is a staple at our house. They are tender apples and do not last long, so I like to bake them up and make pies – one for now and more for the freezer to share with family and friends at Thanksgiving.

Now the freezer apple pies are but a memory and it’s time to bake some fresh apple pie using the wonderful apples available in our markets and grocery stores. Galas, Ambrosias, Granny Smith, and even Red or Golden Delicious apples are good varieties to use.

My favorite apple pie is the one I make in a jelly roll pan. It serves my family with 12 generous pieces – especially great with fresh home-made ice cream. The crust is rich and flaky and very easy to work with – basically fool-proof! I use my largest sheet pan and make a large free form pie.

I like to cook my filling before I put it into the crust that way there are no lumps of flour and I know that the filling is not runny and just the right thickness to support the crust. The filling should be prepared first so that it has time to cool before being placed in the crust.

Apple Pie Filling:

8 cups unpeeled apples, sliced

1  2/3 cups apple juice

1/3 cup cornstarch

2/3 cup brown sugar

1/3 cup granulated sugar

1 teaspoon of your favorite spice (cinnamon, nutmeg or combination) – optional

1. Whisk together cornstarch, brown and white sugars in a small saucepan. Gradually add apple juice and whisk until smooth.
2. Place over medium heat and continue stirring with the whisk until the sauce is clear and thick. Add spices.
3. Place apple slices in a large bowl. Pour the sauce over the apples and gently fold in until the apples are coated.
4. Let the mixture cool while you prepare the crust. The sauce keeps the apples from darkening.

Crust:

2 ½ cups flour

1 package instant yeast (1 tablespoon)

1 cup butter

2/3 cup scalded milk (cooled to lukewarm)

4 egg yolks, beaten

1. Mix flour and yeast. Cut in butter until size of peas.

2. Add milk and egg yolks. Mix with a fork until flour is moistened.

Note: Steps 1 and 2 can be done in a food processor if you are in a hurry, but do not over-process.

3. Place dough on a lightly floured surface and knead dough until smooth.

When all flour is moistened, place on a floured surface to knead until smooth.

4. Divide dough in half. On a lightly floured pastry cloth, roll out bottom crust until the dough is about 2 inches larger than the pan. Loosely roll pastry back onto the rolling pin and carefully transfer to a large jelly roll pan that has been lightly sprayed with non-stick cooking spray. Press around all edges into an upright rim.
5. Spread on filling. Seal with top crust. Let rise for 15 minutes.
6. Brush top with cream and sprinkle with a cinnamon sugar mixture.

Bake in a preheated oven at 375°F.  for 40 to 45 minutes until golden.

Cool pan on cooling rack for 10 minutes to serve warm or cool completely to serve at room temperature.

 

Tags: Ambrosia apples, apple, apple pie filling, easy pie from scratch, Gala apples, Golden Delicious apples, Granny Smith apples, pies, Red Delicious apples, yeast crust

Category: Pies & Tarts