Updated with new photos, October 31, 2020.
The filling for this pie is John’s mother’s recipe, and it’s radical. Everyone else seems to think apples should be al dente in a pie, distinct semi-firm slices that stack up in neat rows, the top a mile-high dome. I always thought that was what apple pie was supposed to be, and I thought I just didn’t really like apple pie.
Until I tasted my mother-in-law’s pie, which uses McIntosh apples. I know – everyone says don’t use McIntosh for baking, they’re too soft, they fall apart. That’s exactly what I love about them here. Their tartness is the perfect counterpoint to the sugar and cinnamon, and they soften into a smooth, almost jammy consistency that breaks all the apple pie rules, in a really good way.
I was going to say you could make this pie with other apples – and of course you can, you can do whatever you want – but then you really won’t be making this pie. Try it with McIntosh and see if it might just become your favorite apple for baking after all.
I’ve got you covered with a great recipe for the Pie Crust, too – this one is easy to handle, a dream to roll out, and always flaky and flavorful.
Making this ahead and what to do with leftovers:
- The pie can be made one day ahead and will still taste as good as on the day it’s baked. Any further ahead than that and the crust will start to get a little less flaky; it will still be good as leftovers for several days, but for a special meal you want it to be at its best, so have your first piece on day 1 or 2.
- Leftovers will keep for a couple of days, and are as good for breakfast or with afternoon coffee as for dessert.
To see this recipe featured in a menu, including timing for preparing this and the other dishes, read my post for Saturday Night, October 5, 2019.
Apple Pie
Ingredients
- 1 recipe Pie Crust dough
- 3 pounds of McIntosh apples (6 to 8 apples depending on size)
- 1¼ cup granulated sugar, plus extra for sprinkling
- 2 tablespoons all-purpose flour
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- Large pinch of kosher salt
- 2 tablespoons unsalted butter
Directions
- Step 1 Make the Pie Crust dough and chill it. If you’ve made the dough ahead, take it out to rest at room temperature.
- Step 2 Heat the oven to 375, with racks in the center and lower positions. Line a large baking sheet with foil and place it on the lower rack to catch drips.
- Step 3 Combine 1¼ cup of the sugar, the flour, cinnamon, nutmeg and salt in a small bowl.
- Step 4 Peel and core the apples, then slice them thinly and put them in a large bowl. Add the sugar mixture to the apples and toss them together. Set the apple mixture aside.
- Step 5 Roll out the bottom crust and fit it into the pie plate. Give the apples another toss and transfer them to the crust, making sure to scrape in all the sugary juices in the bowl. Cut the butter into small pieces and scatter them over the apples.
- Step 6 Roll out the top crust and lay it over the apples. Seal and crimp the edges. Cut a few slits in the top crust for vents. Sprinkle the top crust with a light coating of sugar.
- Step 7 Bake the pie for 1 hour, then check on it. If the top is getting too brown, drape a piece of foil over it. Bake 15 more minutes. The juices should be bubbling up through the slits. If they’re not, keep baking, checking every 5 minutes, for up to an additional 15 minutes.
- Step 8 Transfer the pie to a rack to cool completely before slicing.
