This recipe comes from my favorite baking cookbook The King Arthur Flour Baker's Companion. I make recipes out of here all the time. You should check it out! Thanks, Dina, for this amazing cookbook! Brooklyn and Tony LOVE apple pie. Obviously I was in a hurry with the crust, it did not turn out as it normally does. ~Recipe~ Filling 2 tablespoons unbleached all-purpose flour 3/4 to 1 cup sugar, to taste, depending on the tartness of the apples 1/4 teaspoon nutmeg OR ground cardamom **I always use nutmeg** 1/2 teaspoon cinnamon 1/4 teaspoon salt 4 to 5 cups (about 1 1/2-2 pounds) cored, peeled and diced apples (Granny Smith and/or Cortland are our favorites) 1 tablespoon vanilla 2/3 cup (5 3/8 ounces) half-and-half, light cream, or heavy cream, your choice **I have used 1/2 and 1/2 and heavy cream**
Topping 2 teaspoons sugar mixed with 1/8 teaspoon cinnamon
Crust: Roll one piece of the pie crust out to about 13 inches in diameter, and carefully transfer it to a 9-inch pie pan (a giant spatula works well here). Fold the edges under. This is the pie crust recipe that I use for everything now. If you are saving time then store bought would be fine a swell.
Filling: In a large bowl, whisk together flour, the sugar, spices and salt. Add the apples (cut in about 1/2-inch dice), and toss to combine thoroughly. Add the vanilla and cream, and stir well. Spoon the filling into the crust. Roll the second crust to a diameter of about 10 to 11 inches, lay it atop the filling, and crimp to seal.
Baking: Bake the pie in a preheated 450°F oven for 15 minutes, then reduce the heat to 350°F, and bake for an additional 40 to 50 minutes, until the top is medium-brown and the juices are clear and bubbly. If the crust appears to be browning too quickly, cover it with a pie crust shield, or strips of aluminum foil. Note: If you’re using a light or shiny pie pan rather than a dark one, be sure to bake the pie for at least 50 minutes, to ensure that the bottom crust is done. We top it with ice cream or vanilla whipped cream. Enjoy!