Bake the Book: Classic Apple Pie

[Photograph: Steve and Anne Truppe]

We begin our feature with a classic: apple pie. The Hoosier Mama Book of Pie takes its time with this one, using an all-butter double crust, and baking a macerated apple filling in its own cooked-down, subtly spiced syrup. They've thought of everything, from a pie wash to gloss the crust, to Crust Dust, a mixture of flour and sugar used to prep the pie shell before filling. It's so good, it's served year-round at Hoosier Mama Pie Company.

Tips & Tweaks: If you haven't read the recipe yet, do yourself a favor and go over it several times. At the very least, it takes 5-6 hours from start to finish. However, that shouldn't discourage anyone from incorporating this heavyweight into their Thanksgiving spread. For best results, make the dough several days in advance. Make the filling the day before you intend to serve the pie. Assemble and bake the morning of your feast, which will simultaneously circumvent the issue of soggy dough and wasted time. Your day is now free to sneak-eat stuffing.

A note on apples: a good choice of apples to use in a pie are Braeburn or Granny Smith. They're not too sweet, nor do they get mushy from being baked. If you're lucky enough to live near a farm stand, combine several varieties to get the best result. Varieties to avoid: Honeycrisp and McIntosh.

As always with our Bake the Book feature, we have five (5) copies of The Hoosier Mama Book Of Pie to give away.

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