Apple Pie Gone Wild
Not long ago my husband and I were driving up the island to do some shopping. It was a glorious day and the scenic drive along the ocean breathtaking. For my husband, the drive makes the thought of the tedious shopping ahead worthwhile. The highway hugs the coastline and as we rounded one corner we both spotted a tree with bright red apples growing along the beach. It was loaded with stunning red wild apples!
Well, of course, there was no way I was going to leave this wild bounty for the bears. Free organic apples! Forget shopping! I was quickly transported back to my childhood, where one of my favourite things was to go “apple picking” in the fall. Of course, back east there is an abundance of wild apple trees to choose from.
So I must confess I was super excited to find gorgeous wild apples! Acting like two kids, we filled our shopping bags, all the while just steps away from the ocean. We couldn’t help but contemplate how lovely our island really is, although secretly my husband was probably thinking more about the apple pies that he would be eating soon!
When we got home we weighed the apples and were surprised to discover we had picked 70 pounds! Wow, I had my work cut out for me! Oh, by the way, even though we picked so many apples, lots were still left for the bears. After all, they deserve a break from eating salmon!
So, you might wonder, what was I going to do with 70 pounds of apples? I love making homemade applesauce, but while the apples were freshly picked and at their best I wanted to make apple pies. Can you guess what one of Canada’s most popular desserts is? Good old fashioned apple pie! It’s sad though that many people today do not know what a homemade wild apple pie tastes like. Believe me, the insipid cornstarch laden apple pie filling from the stores is not comparable to the real thing! I have friends who buy a nice tasting apple pie from a bakery, but they pay $15.00 for it! Yikes! There is nothing better than a fresh homemade apple pie full of flavour; one taste is all that will be needed to convince you!
The recipe for this apple pie is quite unique, and one I had never come across before. It was found on the website “All Recipes” and had hundreds of great reviews. What makes it so different? A yummy caramel sauce is poured over the apples and then baked. Mention anything caramel, and you’ve caught my attention, so I’m happy to report that this recipe didn’t disappoint! It’s a keeper for sure.
The lattice topping allows you to pour some of the sauce into the pie as well as over the top of the lattice, which browns the crust nicely. I added cinnamon and a hint of freshly ground nutmeg because to me no apple pie is complete without them! I should mention I also added 1 tablespoon of granulated sugar to my piecrust dough, as this helps seal the under crust to keep it from getting soggy.
Homemade apple pie is everything you remember from your Grammy’s kitchen, so if you are fortunate to have an apple tree in your yard, get out there and get picking! Be inspired by the season!
In some of the photos, you will notice an antique needlework (called a sampler). My great grandmother Jessie made this when she was 14. She was born in 1848! Isn’t that amazing? I wonder how many apple pies Jessie made in her lifetime!
Homemade Apple Pie
- Homemade Apple Pie recipe adapted from Apple Pie by Grandma Ople Recipe
- Crust Recipe: http://debbiesdish.com/pie-crust/ I added 1 tablespoon granulated sugar to the recipe to prevent the bottom of the crust from getting soggy.
- 1 piecrust 9-inch double crust
- 1/2 cup butter
- 3 tablespoons all-purpose flour
- 1/4 cup water
- 1/2 cup granulated sugar I used a bit less
- 1/2 cup brown sugar
- 1/2 to 1 teaspoon cinnamon depending on your preference
- A light dusting of freshly ground nutmeg
- 8 cups peeled sliced apples *
- *Some varieties of apples are better suited for apple pie than others. While I am no expert I have read that Macintosh will turn to sauce when baked.
Preheat oven to 425 Degrees F.
Roll out the dough, and place the bottom crust in pie pan. Put in the refrigerator while making the sauce.
Melt butter in a small saucepan; whisk in the flour and stir until smooth. Add the water and sugars; stir until sugar is dissolved. Bring just to a boil, then reduce the temperature to the lowest setting.
Place apples in a large bowl; combine with the cinnamon and nutmeg. Stir well. Pour 3/4 of the sauce over the apples and mix to combine.
Fill bottom crust with the apple mixture, arranging the apples so they are evenly distributed.
Cover with the lattice work crust, trimming off the excess ends. Crimp pastry.
Pour remaining sauce slowly through the lattice work, taking care that it does not run off and also making sure to save some to brush on the top of the lattice.
Place the pie on a fairly large baking sheet (I use a solid pizza pan) to catch drips.
Bake at 425 degrees F. for 15 minutes. Reduce heat to 350 degrees F. and continue to bake for 50-60 minutes, or until apples are fairly soft and the crust is lightly browned.
Remove from heat and cool on a wire rack.