What could be more comfortable and comforting than sitting down to a warm slice of apple pie on a cold day?
Clearfield County Career and Technology Center’s senior culinary arts and food management class counts apple pie among its favorite desserts for its conviviality and appeal.
Instructor Sierra Coulter said students in the class came up with the recipe while they were completing a baking unit, specifically cakes and pies.
“We thought this would be a great dessert for a family to warm them up on a cold snowy day,” Coulter said.
Coulter said bakers can choose their favorite baking recipe or even purchase a ready-made crust to assemble the pie.
She offered some tips for getting the pie crust to turn out well. The key is to keep the butter cold while making the crust. “Many pie crust recipes call for the butter to be cut into small pieces to help it incorporate with the flour and help the crust stay light and flaky while baking,” she noted.
A single pie crust placed in a 9-inch pie pan
- 1/4 teaspoon lemon zest
- 2 tablespoons of fresh lemon juice
- 5 pounds of cooking apples, peeled, cored and sliced, about 11 apples.
- 1/2 cup packed brown sugar
- 1/2 cup granulated sugar
- 1/3 cup all-purpose flour
- 1/2 teaspoon of salt
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon nutmeg
- 1/2 teaspoon cardamom, optional
- 1 teaspoon of vanilla extract
- 1 1/2 cups all-purpose flour
- 1/3 cup granulated sugar
- 3/4 cup packed brown sugar
- 1/2 teaspoon of salt
- 3/4 cup melted butter
Prepare the apple filling in a large saucepan or skillet over medium-high heat. Add the lemon zest and lemon juice. Stir the apples to coat the slices with lemon juice. Add brown sugar, granulated sugar, flour, salt, cinnamon, nutmeg and cardamom, if using. Stir gently so that the apple slices are not broken. Bake the apple slices for 15 to 20 minutes until they are fork tender but the slices hold their shape. If the apples start to stick, add water, a tablespoon at a time. Once the apples are cooked to the desired doneness, remove the pan from the heat and stir in the vanilla.
Let the filling cool and transfer it to the pie crust. Place the pie in the freezer for 30 minutes.
While the crust and filling are in the freezer, preheat the oven to 425 degrees. Place a baking sheet or pizza stone on the center rack of the oven. Let it heat for 20 to 30 minutes to make sure it is hot. Place the refrigerated tart on the baking sheet and bake for 15 minutes. Reduce heat to 350 degrees. Bake for 10 minutes and remove the tart from the oven.
While the tart is baking, prepare the sugar crumble by mixing the flour, sugars, salt and melted butter until the mixture is crumbly. Place in the refrigerator to cool. Once the tart is out of the oven, sprinkle the crumble evenly on top of the apple mixture.
Return the pie to the hot baking sheet in the oven and bake at 350 for about 25 to 35 more minutes. The pie is done when the edges of the crust are golden brown and the crumble is lightly browned.
Let the pie cool on a wire rack for about four hours to allow the juice to cool and thicken. Once the pie has cooled. Cover the crumble with a drizzle of caramel sauce and serve the slices with a scoop of vanilla ice cream or whipped cream.