BAKE – Apples Au Naturel – Scratch-baked Apple Pie

Bake |

Scratch-baked Apple Pie is a labor of love! However, it may go unappreciated by folks who are used to buying over-the-counter pies. Involve the eaters in the baking and they will appreciate the results more.
Pace yourself and manage your time when scratch-baking pies to keep it fun. The crust can be made ahead – or use pre-made crust – but apples are best cut fresh right before mixing.

Streusel Topping Ingredients

  • ½ cup flour
  • ½ cup walnuts, chopped (I recommend Almonds or pecans instead, but honoring the clipping)
  • ½ cup old fashioned oatmeal (also called rolled oats)
  • ½ cup packed brown sugar
  • 6 TB unsalted butter – chilled
Image of Jen Stafford rolling out a pie crust made from scratch. That rolling pin belonged to my Great Grandma!

Pie Filling
9 cups peeled sliced organic Granny Smith apples, Fuji and Honey Crisp also delightful, but texture is best when one type of apple is used
¾ cup packed brown sugar
3 TB flour
1.5 tsp ground cinnamon
Dash nutmeg
Other traditional pie spices optional

Optional Extra special Rum-Soaked Apricot bonus (make up to 48-hours ahead)
4 ounces dried apricots – Turkish if available.
2 cups spiced or dark rum – Sailor Jerry, Myers Rum or release the Kraken Dark!
Optional – if baking for one who eschews alcohol, soak in your favorite cola, or lemon water for cleaner flavor.
Optional – cinnamon stick, whole cloves, star anise, slabs of fresh peeled ginger

Instructions

Optional Apricots

  1. Using a sealable 16 oz glass jar, rehydrate the dried apricots in the rum with spices in the refrigerator for at least 8 hours.  Rotate and shake the jar occasionally. The longer you soak, the plumper and juicier they become. 
  2. When plump and roughly doubled in size, drain the apricots from the rum and save the rum for the baker or other worthy assistant.
  3. Small dice the apricots.
  5. Prepare the Crumb Topping
  6. Combine all topping ingredients except nuts and oats. 
  7. Cut in butter until chunks are pea-sized – smaller won’t look as pretty.
  8. Fold in oats and chopped nuts, keep it crumby, not smooth
  9. Chill crumb topping until apples are ready.
  10. Prepare the Fruit Filling
  11. Pace yourself, this part is a lot of work.  Ask for help from your assistant or use the Kitchen-Aid spiralizer to core, peel and slice your apples.  A mandoline slicer also may help but be careful!
  12. Peel and core all apples. Slice thinly and keep uniform.  Thicker apples need longer bake times.
  13. Mix the apples and brown sugar together in a large bowl and WAIT ten minutes for juices to release.  Stir after 10 minutes to appreciate juicy filling. 
  14. Stir in spices. Add optional apricots and fold in well.
  15. Carefully spoon filling to pastry until slightly mounded.  Apples will cook down, but if too tall, extra bake time will be needed.
  16. Assemble Pie
  17. Dab 1 TB of butter around the open pie in different spots.
  18. Spoon crumb topping over top of fruit. Place pie atop a large baking sheet to catch drips.
  19. If using a double crust, refer to crust recipe step 10.
  20. Bake whole pie on center rack at 375 for one hour or longer.  Pie filling should be syrupy, sticky, brown, and bubbling when you remove it from oven.  If juices are watery, bake longer.
  21. If top is brown and more time needed, cover loosely with foil to avoid burned crumb top.
  22. If CAREFULLY viewing the HOT pie from underneath, a golden under crust is well cooked, and the sticky brown filling is bubbling and looks like butterscotch or caramel.
  23. Cool at room temperature at least 2 hours so the pie is fully set.