Here’s My Secret to the Perfect Pie

September 9, 2012

in Domesticated Dishes, Encore Worthy, Sound Bites, Vegetarian-Ish

I once had the following conversation with my Oma:

Oma: What’s your secret to a good crust?

Me: Pillsbury.

Obviously not the answer she was going for. I think she was looking more for “oil” or “milk” or “getting my Oma to make one for me.” What can I say? Pie crust intimidates me. Sure, it looks all nice and maleable rolled out in a Martha Stewart pictorial, but if you haven’t actually mastered it, you might die.

At least that’s what I’ve heard. And given my track record with getting things right on the first try, I’m just not willing to throw out half a dozen pies in an attempt to get one perfect pie. Especially seeing as how I only make 2pies a year.

That would be at least 3 YEARS of bad pie.

And really, that’s no way to start off your morning for 3 YEARS in a row.

What? It’s a PASTRY. They sell them in Starbucks. Hence pie = breakfast. duh.

So until I’ve convinced my Oma to move in with us and spend the rest of her days making me pie crust and German Potato Salad, I’m focusing a little more on what goes in her perfect apple pie, and a little less on what goes in the pie crust.

Semi-Homemade Apple Pie
Dish: Dessert, Breakfast
Prep time: 
Cook time: 
Total time: 
Feeds: 8
  • 1box Pillsbury Pie Crust, thawed
  • 7McIntosh or Jonagold Apples
  • 1Tbsp Lemon Juice
  • 1cup Sugar
  • 2Tbsp Flour
  • 1tsp Cinnamon
  • Nutmeg
  • ⅛tsp Salt
  • 3Tbsp Unsalted Butter
  • Milk
  • Sugar
  1. Preheat oven to 375
  2. Core, peel, and thinly slice all 7 apples. Slices should be as thin as you can reasonably get them by hand, ⅛th-1/4inch thick. Place in a large bowl, sprinkle with lemon juice, and lightly toss to coat.
  3. Sift together 2Tbsp flour, 1cup sugar, 1tsp cinnamon, a dash of nutmeg to taste, and ⅛tsp of salt.
  4. Pour sugar mixture over apples and toss to coat thoroughly, mixing gently as needed with a wooden spoon.
  5. Line a 9" pie pan with one of the pie crusts.
  6. Layer apples in a circle to cover the entire pie crust, layering upwards until all apples are used. Cut up 2Tbsp butter and distribute on top of pie filling all around the pie.
  7. Rub the remaining 1Tbsp butter around the edge of the bottom crust.
  8. Lay out remaining crust and, if not cutting into lattice strips to weave over the pie, cut three slits in the center. Cover entire pie with remaining crust and crimp the edges together.
  9. Using a pastry brush, brush milk lightly over the entire top of the pie. Sprinkle with sugar.
  10. Cover the edges of the pie with foil.
  11. Place pie on a rimmed baking sheet, and bake for 25min at 375 degrees.
  12. Remove foil.
  13. Bake for another 20-25min until crust is a golden brown.
When you make the brilliant decision to buy half a bushel of apples and are on your 6th pie of the day, feel free to just chunk those babies right up and toss them in the pie crust. Sure, your guests may notice - but its hard to complain with a mouth full of pie.

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