It is now actually cold. Winter has set in, at least for the week. It was actually cold enough to warrant turning on the heat. We’ll see how long it lasts. In the meantime, it is perfect for enjoying the winter desserts that we all love. Rocker Dude asked for Apple Pie, with whipped cream. So though it had been a while, I pulled out my trusty dusty apple pie recipe and whipped up a nice comforting pie.
I have been making this pie for years. It’s a combination of a few recipes and it always comes out awesome. The filling has a little spice and the apples are not mushy and the crust is so delicious.
I have always used my standard 9 inch Pyrex pie plate to make all my pies, but last summer I treated myself to a deep dish pie plate with a fluted rim. This has made such a difference to my pies. The filling/crust ratio now feels more balanced, the rim holds the crust edge much better and overall, the pies come out more aesthetically pleasing.
I had filled the pie and was rolling out the top crust when I decided to make a lattice top instead of a solid top. With the extra dough, the Little Rocker and I cut out little stars to stick on top of the pie crust.
It looked great – the Little Rocker is really good at scattering the stars ;).
I added vanilla bean paste to the whipped cream so it made quite a treat when served – warmed, spiced apple pie with a pile of vanilla whipped cream on top. Perfect winter dessert.
In other news, we were witness to a lightning visit made by Rocker Dude’s sister and her youngest kid. They came to Israel for a week and we had to make the most of it. She came for the weekend as did the grandparents and we all had a great time – complete with trips to the emergency room. (What kind of trip would it be without one?)
You would think that because the Little Rocker went through all the effort of helping me with making the pie that she might actually eat it, but no. When dessert came, all she wanted was some whipped cream :). You win some, you lose some.
I used a double recipe of this pie crust recipe.
6 medium apples, peeled, cored and sliced, I like to use Gala, Fuji, Pink Crispy, or Granny Smith apples
1/4-1/2 cup sugar (depends on the sweetness of the apples)
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice
2 tsp. cornstarch
1/2 tsp. salt
1 tbsp. lemon juice
1 egg white
1 250 mL pareve whipped topping or heavy cream
1 tsp. vanilla extract or vanilla bean paste
Mix all ingredients for the filling together, except the egg white, and set aside.
Preheat oven to 375 degrees F.
Roll out half of the dough after it has chilled and line a 9 inch pie plate, leaving a 1 inch overhang.
Place pie plate in the refrigerator and roll out the top crust.
Brush the bottom crust with egg white and pour in the filling, including all the juices. Lay the top crust over the filling and crimp the edges. Alternatively you can cut the top crust into thin strips and weave a lattice over the filling. If you have a solid top, make sure to cut some vents to allow steam to escape.
Brush the crust with egg white. Stay away from the edge as it will brown faster on its own.
If you have extra dough after you crimp the edges, feel free to cut out shapes to place on top of the crust. Brush the shapes with egg white. You can sprinkle some sugar over the top if you want.
Bake for 40 minutes, or until the filling bubbles. If the crust browns before the filling is done, tent the pie with some tin foil.
While the pie is baking, whip your whipped cream ingredients together until fluffy.
Let the pie cool for at least an hour before eating.