Baked's Classic Apple Pie

So my grandma bought these couches for her house and immediately felt the painful sting of buyer's remorse. My mom had this absolutely fabulous idea that we should throw a couch warming party. We could visit and drink wine and laugh and be merry, all from the comfort of these bright comfy love seats. It was so much fun and I think my grandma might feel happier about her purchase!

Here are some pics from the party, including one of my dad in a very ridiculous outfit. I guess he was trying to make a point about how red and purple [the couch colors] go together like stripes and plaid. He didn't tell us this until late in the evening after we'd spent quite a bit of time thinking he was losing it and shouldn't be allowed to dress himself anymore. Dad, you're such a funny guy!


I think I might have mentioned this before but my grandpa's all-time favorite food is pie. I usually bake him cherry but I went with apple this time. I was just itching to test out another recipe from Baked. This one comes from their first book, Baked: New Frontiers in Baking, the very same book that brought me the ever-so-popular Bourbon Chocolate Pecan Pie.

This apple pie does not disappoint. It's full of thin, juicy apple slices, tasty cinnamon, and a hint of booze. YUM! I would recommend this pie to anyone. The only change I will make next time (and there will definitely be a next time!) would be to blind bake the pie crust. There was a lot of juice in there and the bottom of the crust came out slightly soggy. Other than that, the pie was sublime. Everyone loved it, almost as much as they loved those fab couches!


Classic Apple Pie
from Baked: New Frontiers in Baking

2 12-in rounds of pie dough
1/2 tsp cornstarch
1 cup firmly packed light brown sugar
7 medium Granny Smith apples
3 Tbsp unsalted butter
2 tsp vanilla
1 tsp whiskey
1 tsp cinnamon
1 large egg, beaten
1 Tbsp raw sugar

Shape pie dough in pie plate and chill in the freezer until firm, about 2 hours.

Preheat oven to 375. In a small bowl, whisk together the cornstarch and the light brown sugar. Peel and core the Granny Smith apples, the cut them into 1/8-inch wedges.

Heat the butter over medium heat in a large heavy-bottomed saucepan. Swirl the saucepan occasionally until the butter begins to brown. As soon as the butter is evenly browned, add half of the apple wedges and cook over low heat for 10 minutes, or until the apples are softened.

Add the remaining apples and the cornstarch/sugar mixture. Mix until the sugar has melted, then add the vanilla, whiskey, and cinnamon to the saucepan and cook for 5 minutes, or until the filling is bubbly and thick. Do not overcook.

Pour pie filling into chilled pie crust and top with remaining pie dough round. Trim the dough, leaving a 1/2-inch overhand and crimp the edges together. Brush the top with beaten egg and sprinkle with the sugar. Cut three steam vents into the top of crust.

Bake pie until the filling bubbles and the crust is golden brown, about 1 hour. (It might be a good idea to put a cookie sheet on the rack below the pie because mine bubbled over and made a mess). Cool pie on rack for at least 1 hour and serve warm or at room temperature.