This is the recipe for the first pie I ever baked. I chose apple, because of all the fruit/berry pies, it seemed to me that the least could go wrong with it. Tales of pie terror had me hesitant from entering the flaky land of pastry and fruity fillings, and I wanted to limit my chances of failure… I admit, it took me a few pies to figure out the whole pastry thing. But after that first one, I knew I was on to something. It wasn’t as hard as I had expected, it just took practice… Since then, I have whipped up some tasty variations of apple pie, but I always return to this one. There’s something about it’s simplicity that makes it a crowd pleasing favorite.
5 or 6 Apples, peeled, cored, and sliced about 1/2 thick (I like Granny Smith)
1/2 cup Sugar
1 tsp Ground Cinnamon
1/8 tsp salt
1 tbsp Potato Starch
Stir together the sugar, cinnamon, and salt. Toss the apples with sugar mixture, cover, and let sit for 30 – 60 minutes to allow the juice from the apples to come out. Pour the apple liquid into a pot, add starch, and heat to thicken (stirring frequently). You’re looking for a thick pudding texture. Pour back into apples and mix to coat.
Pile apple mixture into a dough lined pan, and cover with second dough round. Fold and crimp edges of dough to seal, and cut slits into top for steam to escape.
Place in a preheated 350°F oven, and bake for 60 -70 minutes, until apples are tender. Let pie cool on a wire rack for at least 45 minutes before serving.