A few years ago we found the perfect apple pie recipe that we’ve made every Thanksgiving and Christmas since. It’s easy. It’s delicious. It uses a variety of apples with different flavors and textures. What more could you ask for? Well, this year my Mom came across a recipe in Bon Appetit magazine that she thought I should make. As I baked, I swore I’d never make it again, but now that we’ve enjoyed the fruits of my labor, I decided that it’s worth sharing–pain in the ass and all.
This recipe tries its hardest to undo the adage “Easy As Pie.” It’s a multi-step process that requires roasting apples that have been tossed in a sugar/flour mixture, cooling the roasted apples before mixing with one stick of butter (!), brown sugar, cinnamon and flour, chilling the apple mixture before filling into a pie crust, and freezing the filled pie before baking. Ay, yi, yi!
But, it turned out beautifully.
And, my husband said it was the best apple pie he’s ever had.
So, it looks like I will be making it again for Christmas.
If you want to start with the original recipe, please see the Brown Sugar Apple Pie recipe from Bon Appetit. Here, I share my own variation, which does not include butter and uses less sugar. I also used Pillsbury pie crusts, because after all that effort I was ready for a shortcut and the Pillsbury crusts always turn out so well–maybe it’s the lard!
Pain In The Ass Apple Pie Recipe
- 4 lbs Granny Smith apples, peeled and sliced into 1/2 moons (about 6-8 cups)
- 3/4 cup sugar
- 1/4 cup flour
Pre-heat oven to 350F. Combine the flour and sugar in a large bowl, and toss the apples to coat evenly. Spread the apples onto rimmed baking sheets and/or shallow baking pans. Bake for 20 minutes, rotating pans once for even cooking. Let cool.
- Baked apples
- 1/2 cup brown sugar, packed
- 1 Tbsp flour
- 1 tsp cinnamon
Transfer the cooled baked apples and their juices to a large bowl. Gently stir in the brown sugar, flour and cinnamon. Cover and chill for at least one hour.
- Apple pie filling
- Dough for pie crusts
Prepare double pie crusts for a 9-inch pie plate. Place the dough circle for the bottom crust into the pie plate, leaving an overhang. Spoon the chilled apple filling into the crust, spreading to distribute evenly. Top with the other dough circle, leaving an overhang. Fold the overhang of the top crust under the overhang of the bottom crust, and crimp the edges with a fork. Cut 8 slits in the top crust for venting. (I used cookie cutters to cut out star shapes.) Loosely cover and chill in freezer for 1/2 hour.
Preheat oven to 400F. Bake pie for 30 min at 400F. Reduce heat to 350F, and bake for an additional 50-60 minutes, until the filling is bubbling and the crust is golden brown. (I use a Pampered Chef pie crust shield to keep the edges from getting too browned).
Cool for four hours before serving.
Even keeping preparation time to a minimum, this recipe takes 4 hours to make (not including the recommended four hours of cooling time)! At least while the pie is chilling, freezing, and baking you can do other things–like look for an easier pie recipe. 😉
What’s the most complicated recipe you’ve ever made?