Should we have our own Leaside Apple Pie?
The best thing about making apple pie in October is that it’s just in time for the Northern Spy apple.
Here is my favorite recipe using our very own heritage apple.
Anyone who bakes pies has their own favorite crust recipe so I have left mine out. I prefer using butter in my dough but others prefer lard. They’re both great but sometimes, in a pinch, I cheat and buy a pre-made pie shell or use frozen puff pastry dough. You can easily reduce this recipe to make a small apple pie for one, a single apple turnover or a few apple tarts. I love them all and for me, it’s all about what’s inside!
Apple Pie Filling
6 Northern Spy apples
4 Macintosh apples
Juice from ½ a lemon
2 tbsp unsalted butter (half a stick)
½ cup granulated sugar
¼ tsp salt
¼ tsp cinnamon
Pinch of nutmeg
Mix sugar, cinnamon, salt and nutmeg together in a small bowl. Into a large bowl, peel, core and cut apples into thick chunks.
Drizzle with lemon juice and toss. Sprinkle with spiced sugar and toss again to distribute.
In a large non-stick frying pan melt 2 tbsp of butter over medium heat. Add apples and stir to evenly coat in butter for about 7 minutes. If your frying pan is not large enough, do this in two batches using 1 tbsp of butter for each batch.
Spread evenly on a large rimmed baking sheet and allow to cool completely for at least 30 minutes.
Spoon into chilled dough using your own favourite recipe, store bought frozen pie shell or puff pastry.
Brush with egg wash or heavy cream and sprinkle some sugar on top. With a sharp knife, make a few cuts on top to allow steam to escape.
Bake in a preheated 375 F oven for 35 to 40 minutes on the lowest rack until golden brown then let cool for an hour.
*Tip* Use glass bakeware as it cooks evenly and reduces the risk of a soggy crust.