This apple pie was an accident. Stemming from me buying dark brown sugar instead of light for an unrelated recipe and one of my roommates having an overflow of apples from a trip to an orchard. But what says fall and holidays more than pie?
Of course, if you don’t live on the East Coast and are not surrounded by apple orchards aplenty, Granny Smith Apples are the best. Granny Smith’s keep their integrity with the long bake time and the tartness balances out the sweet, molasses flavor of dark brown sugar. In all seriousness though, you can make this pie with any apples you choose, but just keep in mind, Granny Smith’s are king when it comes to baking.
I'd like to call myself something of a pie connoisseur by this point in my life. I’ve sold them around my hometown to earn some extra cash and even prefer them over cake for my birthday. There’s something comforting and homey about them and that warm feeling is something cake doesn't live up to in my head.
I chose to do a lattice with this pie, but you can do a full crust on top or even choose to do a streusel if that tickles your fancy. I did throw in a braid, but that’s about as far as my pie design skills go. If you’re struggling with lattice this video gives you a step-by-step and will really help you out if you’re intimidated. But I believe in you, it’s really not as difficult as it looks and my typing out an explanation would probably do more harm than good.
The extra pieces of cold butter on top take this pie into over the top territory. It’ll melt into the filling and make everything rich and decadent while you still get a serving a fruit (it’s healthy if it’s fruit, right?).
This pie, served with some vanilla gelato I got from the university’s market, was gone in two days between my three roommates, some friends, and I. It’s sweet, sticky, and the spices comes through beautifully. And when I took the pictures next to my living room window to get ‘good light’ it was really just an elaborate ruse to catch someone cartoon floating over.