Jeana’s Journal

Apple pie is one of my favorite desserts and I am always on the lookout for the best example. For me, there is no contest at all between a double or triple chocolate confection and a warm slice of apple pie with cold vanilla ice cream melting alongside. It is pie for me every time.

Much research has been conducted with many articles and books written on the search for the perfect apple pie. I believe it is the combination of many sensations that makes apple pie so desirable. In one slice of pie a la’ mode there is sweet and tart, hot and cold, healthy (apples) and unhealthy (crust, sugar), etc.

In a tiny town, almost a intersection really, located in southern Utah we discovered the perfect All American Apple Pie. Veyo, Utah, is on the way to no place in particular, but in the center of town there is a gas station-convenience store-diner-laundromat-motel-bakery establishment that boasts a reputation for fine baked goods. One mellow October afternoon a few years ago, we took a drive solely for the purpose of sampling their famous pie. The trip was well worth the effort. Since tasting their delicious apple pie that day, it has become the hallmark against which I judge every slice of apple pie I have eaten since then.

One of my hobbies is to try and replicate recipes for dishes I have enjoyed and it has been my quest for quite some time to create an apple pie as good as the apple pie from Veyo. After many experiments, with both failure and success, I believe I have finally come close to a great Apple Pie recipe.

Last week, with the gift of apples from my sister-in-law’s tree, I baked apple pie again. Maybe you would like to try it too. Here is my recipe.

Apple Pie

(makes one large 9″ pie)

Crust:

2 c. all purpose flour

1 t. salt

2/3 c. lard (I prefer lard to shortening because it has better flavor)

½ c. ice cold water (It is very important that the water be ice cold.)

Blend the flour, salt, and lard together with a pastry blender until it is thoroughly combined and there are no lumps, just a fine crumble. With a fork, gently blend in the ice water. It will seem like it is not enough water, but keep blending with the fork until the crust forms together into a ball. You may need a bit more water, but don’t add it until the first ½ cup is thoroughly blended. You may also want to use your hands toward the end to feel for any areas that are still very wet. (The trick to good pie crust is to not activate the gluten in the flour. When making bread, it is important that the gluten be well exercised, but a flaky pie crust becomes tough when the gluten is activated. The ice water and gentle handling are intended to keep the gluten inactive. If the pie crust dough becomes stretchy you will know immediately that the crust will be tough.) Reserve a 1/4 to 1/3 portion of the dough to be used for the top crust. Roll out the remaining pie crust on a lightly floured surface and carefully transfer it to a 9″ pie plate. The pie filling is added next. Then roll out the reserved crust into a circle shape. To make the scores in the top crust, carefully fold the circle in half and then in half again. Use a bread knife to cut three diagonal slits close together on both of the folded sides of the crust. Make the slits near the center, or point, of the folded crust. Transfer the still-folded crust to the top of the filled pie. As the top crust is unfolded on top of the pie, the “V” shaped stem vents will decorate the center of your pie.

Filling:

9 medium sized apples (Granny Smith, if you like tart apples, or Gala for a less tart taste)

1-1/2 c. water

1-3/4 c. sugar

1 to 2 t. cinnamon

3/4 t. nutmeg

½ t. salt

½ c. cornstarch dissolved in 2/3 c. cold water

Peel, core, and slice the apples into wedges (about 12 wedges per apple). Combine apples and 1-1/2 cups of water in a medium saucepan. Bring to boil and cook apples 5 minutes only. (Cooking the apples longer will give you applesauce.) Drain the liquid from the apples and reserve the liquid. Combine the reserved liquid with sugar, spices, and salt. Bring the syrup to a full boil and stir in the cornstarch/water combination. (Yes, this is a lot of cornstarch. I like the pie filling to be nice and thick.) Stir the syrup constantly until it returns to a boil and the syrup becomes transparent and very thick. Add the thickened syrup to the apples. Stir them together carefully to avoid breaking up the apples. Pour the filling into the prepared pie crust. Cover pie with top crust that has been scored to let the steam escape. Seal the edges of the pie crust and sprinkle the top crust with granulated sugar. Bake the pie in a 425 degree preheated oven for 50 minutes. The crust should be very brown, a browner crust adds an almost nutty taste to the pie. Enjoy!