Apple Pie

 Like blueberry pie, I feel that apple pie is a marvel made by you, yourself. It is your own hands that work the dough, that arrange the cinnamon scented apples onto a deep dish pie plate, your fingertips that crimp the edges of the dough, and sprinkle sugar atop the crust to give it a sparkle. There is no better satisfaction than to prepare an apple pie, because it is sure to satisfy everyone, the smells of cinnamon and nutmeg drifting from the oven fill the house all the way to the top floor. My favorite part about the process of making apple pie is bringing it out of the oven, the juices that run out from the filling are bubbly, and sticky. I get tempted to scoop the velvety goop that has spilled onto the top of the crust using my finger, later realizing how torrid it is. I like to let it cool slightly, but when I cut myself a slice, the pie should still be fairly warm to the touch. There is a valid reason for why this very recipe is so special. For one, the apples are so flavorful, lemon juice brings out the tang, sugar sweetens it just so that it is not too sweet, maintaining it’s fresh and natural flavor without the crunch. I cannot have apple pie without cinnamon and nutmeg. There’s something about the bittersweet smell of the two that remind me of autumn and it’s colors. And once the apples and it’s flavors are combined with the crust, I swear, you won’t have a reason to doubt making it. This particular crust does not become soggy. It remains crisp, flaky, and buttery, not to sweet or salty. Finally, a generous scoop of good quality vanilla ice cream (the kind speckled with vanilla) complements the entire dish so well. It may seem tedious to make your own pie crust (despite how easy it can be), once you have a taste, you’ll see. So worth it.

For the crust: Visit this link to get to my recipe for the crust. (Use 2tbsp less sugar)
(one quantity pie dough)

For the filling:
6 cups peeled, chopped apples
1 tsp cinnamon
1/4 tsp nutmeg
3 tbsp flour
1/4 cup brown sugar
2/3 cups granulated sugar
3 tbsp fresh lemon juice

Method:
Preheat the oven to 425 F, or 200C. 
Roll out the two balls of dough on a floured work surface. Gently put one of the rolled out quantities onto a 9 inch pie plate. (no need to grease.)
Pour the lemon juice over the apples, stir to combine. Add sugars, and incorporate, then mix together spices and flour. Pour over apples. When everything is well incorporated, Place the apples evenly into the pie plate, dot the apples with small pieces of butter. Then place the second rolled dough on top. Crimp the edges together, then brush the top with heavy cream (the best), beaten egg, or milk. Sprinkle granulated sugar, then either prick with a fork or make a star-burst. (see video) Cut strips of aluminum foil, and cover the edges of the pie to prevent from burning.
Bake for 45-50 minutes or until the crust is golden, and the filling is thick and bubbly.