Happy apple day!

Even more exciting, happy first day of Brumiaire! We now enter Foggy month. The internet tells me that brume is a poetic name for a heavy, atmospheric mist that is common in Provence during this time of year.

With apple day, there was only one decision to make: which apple pie recipe should I choose? I went with Rose Levy Beranbaum‘s Lucious Apple Pie. Rose is, clearly, a baking genius, but it really comes to the fore in this particular recipe. She has solved the eternal conundrum of goopy apple pies. By draining the apple slices and reducing the liquid, you end up with a perfectly caramel-y and not at all soggy pie. But, best of all, Apple day of Foggy month let me use my favorite kitchen implement – the apple/peeler/corer/slicer.

Apple Pie 

Double crust recipe for a 9 inch deep dish pie plate

6 apples, pealed, cored and sliced

1 tbs of fresh squeezed lemon juice

1/4 cup of dark brown sugar

1/4 cup granulated sugar

1/2 tsp ground cinnamon

1/4 tsp nutmeg

1/4 tsp salt

1/2 cup apple cider

1/2 tbs cornstarch (for cider mixture)

2 tbs unsalted butter

1 tbs and 1 tsp of cornstarch (for sliced apples)

First, make the dough. I have used Rose’s dough recipe, but feel free to use whatever works best and is easiest. While the dough is chilling, start on the apples. Peel, slice and core them and place them in a large bowl. Toss the slices with the lemon juice and then add the brown sugar, granulated sugar, cinnamon, nutmeg and salt. Let the apples sit in the mixture at room temperature for at least 30 minutes.

In a pan, mix the apple cider and 1/2 tablespoon of cornstarch. Let it come to a boil and cook for a few minutes until it gets very thick. Remove from leat and let it cool.

Put a colander into a large bowl and pour the apple slices and their juices into the colander. Pour all the liquid into a small pan and add the butter. Cook at a simmer until the mixture is thick and caramel-y.

Set the oven to 425. Toss the apples with the 1 tablespoon plus 1 teaspoon of cornstarch. Add the reduced syrup to the apples and then the thickened apple cider. Pour the apples into the pie plate that has been lined with dough. Roll out the dough for the top crust. I went with a full top crust, but lattice would also work for apple pie. If you use a full top crust, cut some vent holes in it. Rose suggests wrapping the pie in plastic at this point and letting it chill in the fridge for an hour. I skipped this step and put it in the oven.

Bake at 425 for 20 minutes. Rose’s recipe says to continue at 425 for another 25 to 35 minutes, and I’m 90% sure this would be fine. However, most other pie recipes reduce the heat after the initial cooking to 350. So, I did that here. I still ended up with a golden brown crust and a bubbling interior. Cool before cutting and pop open the ice cream! Enjoy!!!