Apple Pie Perfection

I don’t believe in perfection, in life or in the kitchen. At best, everything we do is a work in progress that gets a tad closer each time we nudge and tweak it. It reminds me a lot of changing seasons and winter and this apple pie. Nudge and tweak as you wish. 

Apple Pie

What you need:

5-6 Gala apples, peeled, cored and sliced

3 tbsp lemon juice

⅓ cup granulated sugar

⅓ cup brown sugar

⅓ cup flour

1 tbsp ground cinnamon

1 generous dash ground nutmeg

2 tbsp butter

1 egg + 2 tbsp water, whisked together (this is your egg wash)

What to do:

In a large bowl, toss apple slices with lemon juice. Add sugars, flour, and spices to the bowl and toss to coat. Spoon apple filling into chilled pie crust. Cut butter into very small pieces and sprinkle over the apples.

Roll out the remaining pie crust. Cut into strips ½ inches to ¾ inches wide. Place one layer of strips across the pie, over the the apples, spacing strips about 1 inch apart. Do not press the edges down. (There will be overhang, don’t worry about it.) Put down another layer of strips across the pie, perpendicular to the first layer of strips. Weaving each strip over and under the first layer of strips to create a lattice effect.

Press down on the edges of your pie crust to seal top and bottom layers together. Trim overhang, and crimp all around to make a stand-up edge. (If you want it to look extra pretty, you can press a few extra strips of crust around the rim of the pie - you should have plenty of strips leftover.) Brush egg wash lightly around the edge of the pie, and cover with a pie crust shield if you have one.

Bake for 30-35 minutes, or until top is golden brown and juices are bubbling. Cool on a wire rack for at least 30 minutes. Slice and serve with freshly whipped cream and caramel sauce or ice cream.