Classic Apple Pie

My grandfather was a chef. I didn’t really have a chance to appreciate what that meant. What I mean is, his professional chef days were long over when I entered this world.  However, just the same, he always reminded us kids of his trade when we came for a visit. His apple pie. One of my favorite memories of my grandfather. He would bring it to the table and offer us kids a slice. And it was always the same. Warm, moist, cinammon-y and just darn good.

Now, I am not sure that I could ever replicate his pie. Maybe it's because it holds a very dear place in my heart, one that will never be replaced. Or maybe it's because I just can't do it.

Anyway, here is my version. It may not be exactly the same as his, but when I eat it, I feel at ease.  As if I am taken back in time to one of the hundreds of times in my childhood when I sat with my grandparents at their dining table and ate Apple Pie.

Classic Apple Pie

Makes 1 pie

6 large Apples, peeled and sliced

Juice of 1 Lemon

1/3 cup Sugar

1 tsp Cinnamon

2 Whole Cloves

1 tbsp Butter

1/2 tsp Cornstarch mixed with 1 tbsp Water

Pastry Crust

2 cups Flour

1/2 cup Whole Wheat Flour

1 cup Butter, cold and cut into chunks

1/4 tsp Salt

4-6 tbsp Ice Cold Water

For the Pastry Crust: In a food processor, combine the flours and salt. Add the butter and process until the mixture resembles oatmeal. Add the water, 2 tbsp at a time, until the dough just comes together. Divide into 2 and form each half into a disc. Wrap with plastic wrap and refridgerate for about 30 minutes.

Meanwhile, in a large bowl, dissolve sugar in lemon juice. Toss in sliced apples and sprinkle in cinnamon.

Melt the butter in a pan and add apple mixture. Cook for 5-8 minutes until apples are soft. Remove cloves. Stir in the cornstarch/water mixture. Remove from heat and let cool.

When you are ready to make the pie, roll out the refridgerated pastry dough, making 2 rounds. Place 1 on the bottom of a pie tin. Fill with the cooled apple mixture. Place the second round on top of the filling. Trim the edges of the crust and using a fork, press down on the edges of the crust to seal.

Bake in preheated 180 degree oven for 25-30 minutes until crust is golden.