When we were growing up, one of the treats my mother made for us was Apple Pie. She took great pains in making the apple pie because it took a few days to glaze the apples but I have found a way to shorten the glazing of the apples by add a bit of corn starch. Give this recipe a try because it’s very different from what you find commercially.
Glazed apples in a flaky crust topped with crumble - this is my take on my mother's recipe. It is best to make the glazed apples and pie crust dough a day before you will serve this apple pie.
- Glazing apples:
- 4 pieces Granny Smith apples and 4 pieces sweet red apples, peel, slice into 8 segments per apple and grate 1 apple coarsely
- 1 tablespoon lemon juice
- 2 ½ cups (500 grams) sugar
- 4 tablespoons corn starch with ¾ cup soaking liquid (see instructions below for this)
- 1 ½ cups (210 grams) all purpose flour
- ½ cup (112 grams) unsalted butter or 6 tablespoons butter and 2 tablespoons shortening
- 2 tablespoons ice cold water
- 1 tablespoon sugar
- ¼ teaspoon salt
- Bake at 350ºF (176ºC) 20 - 25 minutes
- ½ cup (60 grams) all purpose flour
- 3 tablespoons (37 grams) sugar
- ½ teaspoon ground cinnamon powder
- 3 tablespoons (42 grams) unsalted butter
- ½ cup (65 grams) shelled walnuts
In a copper vat or non-reactive large casserole, place the 500 grams of sugar.
Peel the apples one at a time. With every apple that is peeled, immediately slice into 8 slices and slice each piece into 3-4 little triangles and place into the sugar and mix. The one apple that is peeled for grating, coarsely grate and immediately place into sugar and pour in and mix the lemon juice. This is to prevent the apples from turning dark brown or oxidizing.
Let the peeled apples stand until the mixture is very watery. Drain the apples from the liquid; save the liquid. Return the liquid syrup back into the vat and bring it to a slow boil. When the liquid thickens, add the apples and simmer for 5 minutes. Remove from the heat and let stand in syrup for one day.
The next day, drain the apples from the syrup. And bring to a slow simmer, then add the apples back. Leave in syrup for about 4 hours.
Drain the apples from the syrup. Get ¾ cup of the syrup.
In the vat, place 4 tablespoons of corn starch. Slowly mix in the the ¾ cup syrup until you have a cloudy paste. Bring the vat to the stove and slowly bring to a simmer; stirring constantly. When the syrup becomes thick, immediately place back the drained apples and bring to a light simmer or till the mixture is slightly thick. Remove from fire and cool.
Measure flour into a medium-sized bowl. With pastry blender or two dining knives, cut butter into flour until particles are the size of peas.
In a small bowl, stir water, sugar, and salt, until sugar is dissolved. Gradually drizzle over flour mixture while stirring. Toss with fork until pastry just cleans sides of bowl.
Add more water if pastry is too dry and crumbly. Shape into a ball; wrap in plastic, and refrigerate at least 1 hour or overnight.
On lightly floured surface, roll pastry into a circle, 14 inches in diameter and 1/8-inch thick. The other method is to roll the pastry on a plastic sheet.
Fold circle in half; ease and unfold into a 10-inch diameter by 2-inch high tart pan. Starting at center, press pastry gently against bottom and side of pan easing out air pockets. Trim pastry to edge of pan.
Prick bottom and side in several places with fork.
Bake at 350ºF (176ºC) for 15 minutes. Cool.
Combine ingredients in a small bowl; and with fingers, rub together into a coarse pea-like meal.
Putting it together
Get your baked and cooled pie crust and fill it with the glazed apples. Top with crumble, and bake at 350ºF (176ºC) for 25 minutes.
Serve with whipped cream or vanilla ice cream on the side.