A tried-and-true family recipe for homemade apple pie with tart apples surrounded by a perfectly sweet apple cider filling with hints of vanilla, cinnamon and nutmeg.
JUMP TO RECIPEMama's known for her desserts. In our family and among her friends, I’m pretty sure everyone would agree that she’s the go-to person for homemade cakes and pies.
She’s known for her apple pie like Minnie’s known for her chocolate one (not the Terrible Awful, of course). When it’s someone’s birthday, they ask her for this pie instead of a cake.
There are a few reasons this pie is extra delicious but the main thing that sets it apart is the filling is made with apple cider and the naturally rendered juices from the Granny Smith apples.
The apples cook a bit on the stove with cider, a little butter, spices and vanilla then everything gets thickened up with a bit of cornstarch.
Cooking the apples a little before baking the pie ensures the liquid cooks down and thickens to the perfect consistency so you don't have to worry about the pie being soggy or soupy (or that it might go the other way and be too dry).
Mama likes to get fancy and cut out shapes in the crust but you can certainly just cut a few slits on the top crust to vent it.
The egg wash on top is optional but it definitely gives the pie a gorgeous crust and makes the pie even more gorgeous!
NOTES ON MAKING APPLE CIDER PIE
- Use firm, tart apples such as Granny Smiths.
- We typically cut the apple slices pretty thick (about 1/2 inch) but you can cut them however you like best. The thinner they are, the less you will need to cook them in Step 2.
- The egg wash is optional but it sure does make the pie extra gorgeous!
- The reason for measuring the apple syrup in Step 3 is to make sure there isn't too much liquid in the pie filling. Older apples will render more juice when cooked, fresher apples will render less. We just want to make sure we have 1 1/3 cups total before adding the cornstarch slurry.
MAMA'S TOP 3 MOST REQUESTED DESSERTS
MANDARIN ORANGE CAKE - A moist and fluffy cake recipe made with a cake mix and mandarin oranges topped with the famous cool and creamy icing made with crushed pineapple, pudding mix and cool whip.
CHOCOLATE PUDDING PIE - The EASY semi-homemade chocolate pie recipe my mama gets asked to make more than any other made with cook-and-serve chocolate pudding and chocolate chips.
RED VELVET CAKE - A tried-and-true family recipe with classic Ermine Frosting, the original cooked flour buttercream frosting, traditional to heirloom Southern Red Velvet cakes.
Recipe for How to Cook Mama’s Apple Cider Pie
Mama’s Apple Cider Pie
Ingredients
- 2 pie pastries
- 1 1/4 cups apple cider, divided
- 1 cup brown sugar, packed
- 7-8 cups tart apple slices
- 2 tablespoons corn starch
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- Pinch of nutmeg
- 2 tablespoons butter
- 1 egg white, beaten (optional)
Instructions
- Line a 9-inch deep dish pie plate with one pie pastry then pierce the bottom and sides with a fork several times to vent. Preheat oven to 375 degrees.
- Combine 1 cup apple cider and brown sugar in a large saucepan or skillet then bring to a slight boil. Add apples, reduce heat to medium then cook, uncovered, until apples are just tender (about 7-8 minutes). Turn off heat.
- Drain syrup from apples into a measuring pitcher. Add drained apples and 1 1/3 cups apple syrup back to pan. If there isn't enough syrup to make 1 1/3 cups, add additional apple cider to measure 1 1/3 cups total liquid.
- Combine corn starch, vanilla, cinnamon, nutmeg and 1/4 cup apple cider in a small bowl then mix well. Add cornstarch mixture to apples then cook and stir over medium-high heat until thickened (about 4-5 minutes). Stir in butter.
- Spoon mixture into prepared pie pastry. Cover with top crust then seal edges. Cut 4-6 small slices into top crust to vent. Or get snazzy like Mama and cut out decorative shapes.
- Brush crust with egg white (optional) then bake at 375 degrees for 40-45 minutes or until crust is golden brown.
Notes
- Use firm, tart apples such as Granny Smiths.
- We typically cut the apple slices pretty thick (about 1/2 inch) but you can cut them however you like best. The thinner they are, the less you will need to cook them in Step 2.
- The egg wash is optional but it sure does make the pie extra gorgeous!
- The reason for measuring the apple syrup in Step 3 is to make sure there isn't too much liquid in the pie filling. Older apples will render more juice when cooked, fresher apples will render less. We just want to make sure we have 1 1/3 cups total before adding the cornstarch slurry.
wouldn't cooking the apples 1st lead them to be soggy and mushy since you also bake themin the pie?
ReplyDeleteNot in my experience.
DeleteSomeone may be wondering about a conversion to Minute Tapioca for thickening. not Minite Rice
ReplyDelete