As you’ve probably noticed, many of my baked good recipes come from my Oma (Oma is German for grandmother). My father taught me to cook, but it was Oma who taught me to bake. Baking was actually a love of mine long before the cooking; those wonderful holiday weekends spent making gingerbread cookies in my Oma’s kitchen, covered in flour, and wrapped in the apron she made me, sparked my need to show affection with baked goods.
As a result, I baked constantly through middle and high school, plying good will from my friends (or later, boyfriends) with sweet treats. There were so many goodies lying around the house, my family complained that I was successfully fattening them all for the winter months. Unfortunately, I rarely have time to bake now; but it is still, and will always be, my first love.
Anyways, back to this delicious apple pie. If you have ever wanted apple pie that is thick with apples, perfectly spiced, and not too sweet, this is the one for you. This recipe really brings out the natural flavors of the apples and has none of that fake jello-like feel some apple pies have (particularly store bought ones). Needless to say, this pie will be delicious.
1 batch of My Umai Pie Crust
5-6 apples peeled and sliced into bit-sized pieces, this should come out to approximately 6 cups (Generally I use Macintosh apples for my pies, but you can use whatever apple you prefer. However, DO NOT use red delicious or yellow delicious apples. They just don’t work for pies. Fuji are not bad, granny smith add a nice tartness, pink ladies are good, just pick something with a nice depth of flavor and at least a hint of tartness.)
3/4 cup sugar (this can be 1 cup, if you would like a sweeter pie)
1 tsp cinnamon
A pinch of nutmeg
A pinch of ground all spice (optional)
4 tbsp AP flour
Preheat the oven to 425 degrees. Prep the pie crusts, and then place them in the fridge until you are ready to use them.
Combine the sugar, spices, and flour together in a bowl. Mix the flour mixture with the apples.
Mound the apples into the middle of the bottom pie shell. Place the top pie shell over the apples and crimp the edges. Finally, cut slits into the top pie shell. If you would like, brush the top of the pie with an egg wash.
Bake in the oven for 15 minutes, make sure to use a pan to catch the overflow. After 15 minutes, lower the temperature to 350 degrees and bake for another 30 minutes. When the pie is done, it’ll be bubbling and the crust will have turned a light brown.
Let the pie cool for at least 2 hours, then serve.