Apple Pie

8 min readMar 11, 2024

….Apple pie was great because the recipe was simple, allowing the flavor of the apple to be fully enjoyed. This recipe is one of the ones I learned from Mrs. Broome, who tutored me in English when I first started living in the United States. She shared many fun and fundamental aspects of American life with me, leaving me with fond memories. She would handle vegetables like artichokes, dipping them in curry sauce, and even served homemade soup. Among the many types of apples, she recommended Granny Smith’s green apples as the best for apple pie… I decided to make that same apple pie today that I once tasted when she brought me a slice. In fact, my second daughter and son-in-law, who recently embarked on a long journey, left behind some pie dough they had made, allowing me to make this pie easily. Already missing them, I leave this recipe with fondness. Six months until I can meet Anne and Steve! While thawing the dough and peeling the apples, my anticipation outweighed my longing. Homemade apple pie is always a good idea, and if you’re looking for the best apple pie recipe of all time, I strongly recommend trying this recipe at least once. I liked the subtle sweetness, using muscovado to avoid overpowering sweetness, and the choice of apples also brought great satisfaction. The apple remains firm when baked, making it a popular choice for pies, where it can be sweetened. The apple transitions from completely green to yellow when overripe. Within the simplicity of this pie lies many of my own memories and encounters. And the potted plants that Anne cherished have also been moved to our home. I hope to take care of them carefully for a long time… Wanting to leave a small memory for Anne, today I secretly picked a flower branch and placed it on the pie to capture it in a photo. I wonder if Anne will be surprised? Haha… Sorry…

Servings: 4–5

Time: 1 hr 30 minutes

Ingredients:

7–8 small Granny Smith apples, peeled and sliced
1/2 cup(110 g) Beurre D’isigny Aop butter or unsalted butter
3 tbsp all-purpose flour
1/2 cup white sugar
1/2 cup Muscovado
1/4 cup water
9-inch double-crust pie pastry, thawed (Made by Anne and Steve)

Cooking Instructions:

Peel and core apples, then thinly slice. Set aside.

2. Heat a saucepan over medium heat and add the butter to melt it.

3. Add the flour and stir to form a paste; cook until fragrant for 1–2 minutes.

4. Add the white sugar, muscovado, and water; bring to a boil. Reduce the heat to low and simmer for 3 minutes. Remove from the heat.

5. Press one pastry into the bottom and up the sides of a 9-inch pie pan.

6. Roll out the remaining pastry so that it will overhang the pie by about 1/2 inch. Cut the pastry into eight 1-inch strips.

7. Place the sliced apples into the bottom crust, forming slight mounds.

8. Lay four pastry strips vertically and evenly spaced over the apples, using longer strips in the center and shorter strips at the edges. Make a lattice crust: Fold the first and third strips all the way back so they’re almost falling off the pie. Lay one of the unused strips perpendicularly over the second and fourth strips, then unfold the first and third strips back into their original position.

9. Fold the second and fourth vertical strips back. Lay one of the three unused strips perpendicularly over top. Unfold the second and fourth strips back into their original position.

10. Repeat steps 8 and 9 to weave in the last two strips of pastry. Fold and trim excess dough at the edges as necessary and pinch to secure.

11. Slowly and gently pour sugar-butter mixture over lattice crust, making sure it seeps over sliced apples. Brush some onto lattice, but make sure it doesn’t run off the sides.

12. Preheat the oven to 425°F. Bake in the preheated oven for 15 minutes. Reduce the temperature to 350°F and continue baking until the apples are soft, for 35–45 minutes.