A different kind of apple pie


This past fall, I had an urge to make an apple pie, and bought 2 lbs of honeycrisp apples. Then I was surprised with a last minute trip to the UMass experimental apple orchard. I was inundated with apples.

This apple pie was wonderfully light, and the cornstarch helped to form a lovely thick applesauce at the bottom. Next year, I will have to try it with a whole wheat crust.

Ingredients
1 frozen 9" pie crust
1 1/2 pounds (907 g) Honeycrisp apples, peeled
1/4 cup (50 g) granulated sugar
1/4 cup (53 g) dark brown sugar
1 1/2 tablespoon (10 g) cornstarch
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon fine sea salt
2 tablespoons (28 g) unsalted butter, melted
1 1/2 tablespoon (32 g) cider

Directions
Preheat the oven to 425 degrees. Bake the frozen crust on the bottom rack just until the edges barely begin to turn golden, 15-20 minutes. Let cool completely.

Use a sharp knife to quarter the apples, then I core each quarter individually by laying it on the cutting board on one of its cut sides, holding the knife at a 45-degree angle, and cutting out the core in a single motion. The apples then have a flat base (where the core was), so they can lie flat on the cutting board, which makes it easier to slice them thinly. Cut into slices about ¼ inch thick.
In a large bowl, stir the sugar, brown sugar, cornstarch, spices, and salt to combine. Add the apples and toss well to combine.

Starting on the outer edge of the pie crust, arrange the apple slices in a tight spiral – the pieces should be overlapping each other by about ¾ way. Continue the tight spiral inward. Place the final pieces in a circle to create the center of the rosette look.Drizzle any of the juices from the bowl over the apples. Stir the unsalted butter and boiled cider together (if using), then brush this mixture evenly over the apples.

Transfer to the oven, reduce the temperature to 400 degrees Fahrenheit and continue to bake until the crust is deeply golden and the apples are tender, 35-40 minutes. Cool completely (or at least 20 minutes) before serving.

Allergens: wheat, gluten, milk
Nutrition (1/8 pie): 206 calories, 8 g fat, 4 g saturated fat, 8 mg cholesterol, 105 mg sodium, 22 mg potassium, 34 g carbohydrates, 3 g fiber, 23 g sugar, 1 g protein, 3% vitamin A, 11% vitamin C, 4% iron, 2% calcium

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