Apple Pie

A Slice of Autumn: Pie, Memory, and a Dog Named Eleanor

The morning air at Morning Glory Farm carried the crisp clarity of early autumn, sharp with the scent of tilled soil and promise. Eleanor Rigby, my ever-hopeful and endlessly mischievous dog, bounded ahead with her usual gusto, sniffing pumpkins and sneezing at chestnuts like a four-legged critic of fall. Inside the farmstand, sunlight spilled through wooden beams onto piles of rainbow chard, glossy blackberries, and the crown jewels of the day—apples gleaming in shades of crimson, gold, and green, whispering promises of pie. As I filled my basket with Granny Smiths and McIntoshes, the scent of fresh bread, the hum of chatter, and a generous sample of zucchini loaf reminded me that sometimes, happiness is as simple as a well-stocked farmstand and a wagging tail.

Back at Happy Days Cottage, I set the mood with Louis Armstrong and Etta James while Eleanor assumed her post underfoot, hopeful eyes fixed on my every movement. The kitchen filled with the scent of apples simmering in cider, cinnamon, and nutmeg, wrapping the room in warmth. As I crimped the edges of the pie, I thought of Granny Ashton, who taught me to bake in Liverpool; her lessons still guiding my hands decades later. When the pie emerged golden and fragrant, I cut a slice and let the buttery shards fall away to reveal soft, spiced ribbons of apple. It tasted like comfort, like memory, like fall itself. Eleanor napped at my feet, the day fading into amber light—quiet, content, and just about perfect.

Why Chefs and Guests Fall for It—Like Newton and His Apple

Comfort & Nostalgia

An apple pie doesn’t just sit there—it whispers. Of grandma’s house, of holidays when your aunt Susan brought that boyfriend, of winters wrapped in knitted jumpers. It’s like memory foam... for your taste buds.

Seasonal Beauty

Biting into a properly spiced autumn apple pie is like walking through a crunchy leaf-strewn forest while someone plays Vivaldi in the background. Chefs adore using peak-season apples—crisp, tart, perfumed with that orchard musk. Guests can tell when it’s done with love, not laziness.

Creative Freedom

Double crust? Lattice? Streusel? A cheeky sharp cheddar folded into the crust? Oh yes, my love, the options are as limitless as a Bake Off technical challenge gone rogue. Apple pie is a playground, and chefs are the giddy children.

The Crowd-Pleaser’s Trump Card

Let’s be honest—it’s devilishly difficult to hate apple pie. You’d have to be a robot. Or possibly a mango. Warm apple pie with a scoop of vanilla ice cream? That, dear heart, is diplomacy in dessert form.

The Best Apples for Pie

Or: How to Choose the Right Leading Lady for Your Apple Opera

There are, as you may know, a staggering number of apple varieties out there. Walking through a produce aisle can feel rather like casting a West End play—you’re spoiled for choice, and not all apples were born for the stage of a pie dish. But fear not! Below is a curated list of the finest, most pie-worthy apples you’re likely to find at your local market, each with its own delightful attributes.

Granny Smith

Ah, the undisputed queen of apple pie. Tart as a Victorian governess and firm as a handshake from a Scottish blacksmith. Granny Smiths hold their shape beautifully when baked, and their bright acidity balances the sweetness of your filling like a conductor leading an orchestra.

Honeycrisp

A modern marvel and my personal second choice. These apples are the tightrope walkers of the orchard: perfectly crisp, refreshingly tart, and subtly sweet. They maintain their structure admirably during baking, offering both crunch and complexity. If apples had fan clubs, Honeycrisp would be mobbed at the airport.

Jazz

Lively, crisp, and sweet—hence the name. Jazz apples bring a playful brightness to your pie. They’re a bit like the friend who shows up late to dinner but brings champagne. Not essential, perhaps, but you’re awfully glad they’re there.

Golden Delicious

Don’t be fooled by their slightly drab name—Golden Delicious apples are mild, sweet, and wonderfully fragrant. They bake well, though they do tend to soften more than others. Ideal if you prefer a filling with a softer, more homely texture, rather like the inside of a good baked apple.

Jonagold

A delightful hybrid of Jonathan and Golden Delicious, the Jonagold is gently tart and sweet with a honeyed undertone. It’s like a charming diplomat: agreeable, balanced, and welcome in any pie.

Pink Lady

Vivacious and well-balanced, Pink Lady apples are firm, flavorful, and offer just the right interplay between tartness and sweetness. Their lovely blush skin is rather a bonus, don’t you think?

A Crusty Slice of History

Born in England

Would you believe the first apple pie recipe dates back to 1381 in England? No sugar, mind you—it was precious stuff then. The crust wasn’t even meant to be eaten! What utter blasphemy.

Colonial Star Turn

Europeans brought apple pies to America, where the dessert found its sweet spot. Trees blossomed, ovens blazed, and pies took over.

As American as...

By the 20th century, apple pie was practically part of the U.S. Constitution. “As American as apple pie” became a saying. And rightly so—it’s democracy in a dish

Sensory Joy: A Poem of Taste

The smell hits first—a mingling of cinnamon, butter, and apples that's sexier than a Barry White slow jam. The texture? That moment the fork breaks through crisp pastry into molten apples is poetry. The taste? Oh… it’s warm, buttery, and gently spiced—a soft kiss from someone you once loved and might just love again.

Final Thought: A Dish That Deserves Its Anthem

If I could eat one dessert forever, it would be apple pie. Warm. Generous. Ever-welcoming. Like the best kind of friend or the best sort of story—it never goes out of style.

Peerfect Apple Pie Recipe — **The Best Apple Pie Recipe**

Ingredients:

For the Crust

300 g (2 ½ cups) all-purpose flour

2 g (½ tsp) fine sea salt

10 tablespoons cold unsalted butter, cut into ½-inch cubes

6 tablespoons vegetable shortening, chilled and cut into ½-inch pieces

¼ cup ice water, plus more as needed

For the Filling:

1 quart apple cider

¾ cup granulated sugar

1 teaspoon lemon zest (from 1 medium lemon) 1/4 teaspoon fine sea salt

1/4 teaspoon ground nutmeg

1/2 teaspoon ground cinnamon

1 tablespoon lemon juice

2 pounds (907 g) McIntosh apples, peeled, cored, and sliced ¼-inch thick

1 ½ pounds (680 g) Granny Smith apples, peeled, cored, and sliced ¼-inch thick

1 egg white, lightly beaten

1 tablespoon granulated sugar (for topping)

INSTRUCTIONS:

Preparing the Crust:

Begin with butter and shortening—cold, firm, and brimming with promise—cut into precise cubes, each holding the potential for golden, flaky perfection. In a wide bowl, whisk together the flour and salt, forming a soft, inviting foundation.

Scatter the butter cubes across this floury landscape. Gently toss to coat, preserving their chill. Using your fingertips, press each cube into delicate, flat shards until the mixture resembles walnut halves for ethereal flakiness or peas for a more tender bite. If your hands run warm, a pastry cutter is a wise ally.

Form a well in the center and pour in the ice water a few tablespoons at a time. With light, measured folds, coax the mixture into a cohesive dough—one that holds together yet whispers fragility. Avoid overworking; tenderness lies in restraint.

Divide the dough into two smooth, even disks. Wrap each in plastic and refrigerate for at least 30 minutes or up to two days. This waiting, though it tests your patience, rewards you with a crust that sings with every bite.

Prepare the Pie Shell:

Let the chilled dough rest at room temperature for 10 minutes before rolling. On a lightly floured surface, roll one disk into a 12-inch circle, smooth and even. Gently roll the dough around your pin, then unfurl it into a 9-inch pie plate, letting the excess drape over the edges like a well-tailored cloak. Ease the dough onto the plate without stretching. Cover loosely with plastic wrap and refrigerate for 30 minutes.

Roll out the second disk into another 12-inch circle. Transfer to a parchment-lined baking sheet, cover, and chill.

Prepare the Filling:

Preheat the oven to 500°F (260°C). Position the rack at the lowest level and place a rimmed baking sheet on it to preheat.

In a Dutch oven over medium heat, combine the apples, sugar, and salt. Cover and cook, stirring frequently, until the apples are tender yet retain their shape—about 15 to 20 minutes. Some slices may turn translucent. Drain the apples in a colander set over a large bowl, capturing their fragrant liquid. Allow both apples and juices to cool completely—this may take 30 minutes to 2 hours.

In a small saucepan over medium-high heat, reduce the reserved apple juices and cider until they thicken into a rich, amber-hued syrup, about 2 minutes.

In a large bowl, whisk together ½ cup of the glaze with the lemon zest, spices, and lemon juice. Fold in the cooled apples gently, ensuring every slice is cloaked in the aromatic syrup.

Assemble the Pie:

Spoon the apple filling into the chilled pie shell, nestling each slice with care. Pour any remaining syrup over the top. Drape the second circle of dough over the filling. Trim both crusts to ¼ inch beyond the rim. Pinch the top and bottom edges together and tuck them under to form a neat border. Crimp with the precision of an artist, shaping fluted or pointed tips as desired.

With a paring knife, cut four elegant slits in the top crust to allow steam to escape. Brush the surface with the beaten egg white, then sprinkle with granulated sugar for a crisp, golden finish.

Bake:

Place the pie on the preheated baking sheet and bake at 500°F (260°C) for 15 minutes. Reduce the oven temperature to 375°F (190°C) and continue baking until the crust is a deep, burnished gold and the filling bubbles gently through the slits—about 35 minutes more.

Cool and Serve:

Remove the pie from the oven. Its fragrance will fill the kitchen with a warm embrace. Transfer to a wire rack and let cool for at least 4 hours, allowing the filling to set and the flavors to meld. Ideally, let it rest overnight—a gesture of patience that will be richly rewarded.

Slice into the pie, its crust shattering like delicate autumn leaves underfoot, revealing tender apples bathed in their spiced glaze. Serve as is, or with a drizzle of the reserved apple reduction or a billow of freshly whipped cream.

Tips for success

Select the Right Apples
Choose firm, tart apples that maintain their structure during baking. Granny Smith apples are a popular choice for their crisp texture and balanced acidity. Combining different varieties, such as Granny Smith with sweeter Honeycrisp or Pink Lady apples, can enhance the pie's complexity and flavor.
Precook the Apple Filling
Partially or fully cooking the apple slices before assembling the pie ensures they are tender and helps prevent a gap between the filling and the top crust, as the apples shrink less during baking. This technique also allows you to control the filling's consistency and flavor more effectively.
Maintain a Cold Environment for the Dough
Keeping your pie dough and the surrounding environment cool is crucial for a flaky crust. Chill your butter, use cold water, and consider refrigerating your mixing bowls. A cool kitchen prevents the fats from melting prematurely, ensuring a tender, flaky texture.
Layer Apples to Minimize Air Pockets
When filling the pie, layer the apple slices compactly to reduce air pockets. This technique helps the pie retain its shape and prevents the top crust from collapsing after baking.
Enhance the Crust's Flavor
Incorporate a touch of sea salt and brown butter into your crust recipe. The sea salt accentuates the flavors, while brown butter adds a nutty, rich dimension, elevating the overall taste of the pie.
Allow the Pie to Cool Completely
After baking, let the pie cool for at least 3 to 4 hours. This resting period allows the filling to set properly, ensuring clean slices and a cohesive texture.

Equipment used:

Rolling pin Fruit/Vegetable Peeler

Pie tin

Measuring Spoons

Digital Scale