We’re in the home stretch of our Samin-Nosrat-inspired Friendsgiving menu, and today we’re onto dessert number two: Classic Apple Pie – because you always need options, right!?
I love apple pie, but it’s never my first pick, which is probably why I haven’t made one since Ina’s version nearly a decade ago. But Samin’s take pulled me right back in. The all-butter dough gets rolled out and nestled into a pie dish, then filled with all the essentials: big chunks of Honeycrisp apples, cinnamon, allspice, and dark brown sugar. Another round of dough goes on top and the edges get tucked under and crimped
A quick brush of heavy cream and a generous sprinkle of demerara sugar later, it goes into the oven until the top turns deep golden and the filling bubbles up around the vents.
We served slices with vanilla ice cream, and while the filling was perfect, I definitely overworked the dough (the stiff little crust shard sticking straight up in the sliced piece tells no lies). But even with my slightly tough crust, it was still such a classic, comforting finish to the meal.
Book: Salt Fat Acid Heat page 388
Rating: 5/5
How Easy Is That – Skill Level: Intermediate
Store-Bought Is Fine: Pie crust
Recipe not online.
