I thought I’d tried a lot of apple pies, but this one is also now added to the rotation. We have America’s Test Kitchen, ‘The Perfect Pie’, to thank (I bought the book!) – enjoy!
1/2 c. apple cider (I used regular apple juice)
1/3 c. maple syrup AND 2 T. freshly squeezed lemon juice
2 t. cornstarch AND 1/8 t. cinnamon
2 T. butter
2 1/2 lbs. apples, peeled, cored and cut into 1/2-inch slices – I like to use 2 or 3 different kinds of apples
1 single pie crust – I usually reach for a Brown Sugar Pastry disk
2 T. cream AND 2 t. sugar for brushing and sprinkling on the pastry
Preheat the oven to 500 and get out a 12-inch+ oven proof skillet. In a large bowl, whisk together the apple cider (or juice), maple syrup, lemon juice, cornstarch and cinnamon until smooth and then set this aside for a bit.
Melt the butter in your skillet over medium-high heat, add in all of the prepared apples and cook, stirring a couple of times, for about 5 minutes until the apples begin to caramelize – you don’t want to fully cook the apples yet.
Turn off the heat and pour in the apple cider mix, stirring the apples gently to coat all evenly. Set this aside to cool while you roll out your pastry.
Roll out your single crust pastry to a size to fit your skillet and gently lay it across your apples in the skillet. Brush the whole crust with cream, sprinkle evenly with the sugar and then using a sharp knife, carefully cut the dough into 6 or 8 pieces. Bake for about 20 minutes until the crust is a deep golden brown. Allow the pie to rest (and cool for a bit!) until you’re ready to serve it up – with ice cream, of course!