This is by far my favorite pie. When I was growing up, my family would visit an apple orchard every fall. The next day my Mom and Grandmother would make apple pies. I got to help and as I got older, would be given certain pie making jobs. I think Mom was quite relieved when I was able to make the whole pie myself. She never really liked to bake, but my Dad loved desserts! Now, many years later, I still go to the orchards and as soon as my favorite baking apple is harvested, I make apple pie. But not just any apple pie…..
It has to have a mix of apples. I love to use Northern Spy apples and MacIntosh. The Northern Spy’s are tart and hold their shape, while the Mac’s have not only great flavor but soften easily. Together they are perfect! I also like to make a streusel topping, it just goes so well with the apples. Great contrast in textures.
There are many variable when making an apple pie, apple anything for that matter. Apple recipes should always be looked at as just a guide. Some varieties of apples are sweet, some are tart and some are very juicy. Then there is the size factor, big, medium and small. This year the apples, at the orchards around me, are nice and big and juicy.
I like to pre-bake the apples in the pie shell before I put the topping on. This gets the apples cooking without having the streusel topping become too brown and overdone. I like my apples well cooked, not crunchy! Get ready to enjoy a wonderful pie!
Pinterest Photos ~ the perfect size for boards
Apple Orchard Apple Pie
1 (9-inch) pie crust, homemade or ready-made
4 large Northern Spy apples (or 4 tart baking apples of your choice)
4-5 MacIntosh apples
1 Cup sugar
2 Tbsp flour
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp allspice
1/4 tsp salt
2 Tbsp butter
For the streusel:
1 Cup flour
3/4 Cup brown sugar
1/3 Cup soft butter
Preheat oven to 350°F
Fit the pie crust into a 9 inch pie plate.
In a small bowl, mix sugar, flour, cinnamon, nutmeg, allspice and salt.
Sprinkle 1/4 Cup of this mixture over the bottom of the pie crust.
Peel and slice apples (1/4 inch) into a large bowl. Toss with the sugar and spice mixture.
I usually do this as I cut up the apples, adding some after every two apples.
Mound the apples in your crust and dot with the 2 Tbsp of butter. Place in the preheated oven for 30 minutes. Watch that the apples do not brown, if they start to, add the streusel.
Meanwhile, prepare the streusel in a medium bowl. Combine the flour and brown sugar and using a fork or pastry blender, work in the butter to form coarse crumbs.
After the first 30 minutes are up, pull the pie out of the oven and add the streusel to the top, as evenly as possible.
Place the pie back into the oven and continue baking for 25-30 minutes more. Test the pie with a fork, it should go in easily with little resistance. Cover with foil if pie begins to brown too much before the apples are done.
Cool and serve with ice cream or caramel if desired.