Sweet as you like, apple pie unlike any you know: Apple Pie Your Way

Foodies can be elitist. If your macaroon — or pasta, or x, or y, or z — isn’t exactly as so, it doesn’t count; so follow me they say, mine is The Way, the only way that’s right. That approach to food keeps people out of the kitchen. I’m going to show you what I mean by teaching you a different way to make Apple Pie Your Way. (The recipe is at the very bottom of this post.)

But first, what is Apple Pie?

The reasons why I can't have nice thighs.

The reasons why I can’t have nice thighs.

The universal ingredients are apples and crust, which I’ll call top tier. Often they’ll include sugar and a starch, like flour or corn starch, which I’ll call second tier. And sometimes flavourings, most commonly cinnamon, third tier.

To bake or not to bake?

Since crust is one of the two main components of apple pie, it’s important that it come out flakey, so for this pie I’m going to pre-bake the crust, waterproof it, the place a cooked filling into the shell.

We can talk about the mechanics of pastry here (with recipe and tutorial), but for now chose your crust. Mine is 3:1, white all purpose flour:butter. To achieve a golden brown color I add a one teaspoon of sugar and 1/4 teaspoon baking soda. I only pierce the bottom with the prongs of a fork so the side bulges and flakes even more. To prevent the bottom from rising during baking, I put a sheet of wax paper with cup of uncooked rice. I bake it in a hot oven for ten minutes, then remove the wax paper with rice and bake for 30 to 40 minutes, or until it reaches the colour I want. I want to make sure the crust is waterproof, so at this point I have some options:

Mould the leftover scraps of pastry in a muffin tin.

Mould the leftover scraps of pastry in a muffin tin.

1) Whisk and egg white it a teaspoon of water and brush that over the inside of the hot crust and bake for five more minutes.

2) After the crust is cool, melt cocoa butter and brush it all over the inside of the crust. Inexpensive cocoa butter is better as it has no cocoa fragrance, but it must be cocoa butter because it melts at body temperature and will not affect the mouthfeel.

Place a sheet of wax paper with some rice to keep the shape.

Place a sheet of wax paper with some rice to keep the shape.


3) Almonds are a perfect match for apples, so roll a sheet of marzipan as thin as you can and place it inside the shell of the cooled crust. The oil in the almonds will repeal the moisture in the apple filling.


Standard apple pie fillings have you pour a mixture of peeled apples, sugar and flour into a raw pie shell and bake. But apples, even in the same variety, are different: Some have more juice, others take longer to cook — and sweetness varies. To make a fool-proof apple pie filling try making it on the stovetop. After the filling has cooled you can clearly see, and taste, what your pie will be like and adjust. Here’s how:

Peel, core, and slice four to eight apples and arrange them in a nonstick fry pan or skillet. (Peel and slice your apples so that one apple yields eight slices.) (you can also slice the apples into halves or quarters, if you like.) Taste a slice. Think about how tart the apples are and how sweet you want the finished pie to be then pour a measure of white sugar over and around the apples with several nobs of butter. A good starting point is 1/4 sugar per apple, which you can adjust later.

The top, sliced apples in a pan; the bottom, brown and white sugar over the apples.

The top, sliced apples in a pan.                                                                              The bottom, brown and white sugar over the apples.

Think of the flavour profile you’d like. A stick of cinnamon or a split pod of vanilla, either are a nice addition just before cooking, but not liquid extracts or alcohol which will evaporate

Cover the pan and turn the heat on low so that the juices in the apples release, liquifying the sugar, and cooking the apples. This will take between 30 minutes to one hour depending on the apples. (If you’ve never done this, every 15 minutes taste one of the apples to see how the flavours develop.)

As the apples start to become translucent uncover, taste and decide. Do you want the pie less sweet than it is? Then remove the apples and caramelise the sugar. Is the pie not sweet enough? Add more sugar, starting with 1/4 cups. (note: if you want to cut back on the calories but keep the sweetness use liquid stevia — always start with drops.) Add your flavourings, turn off the heat, and let the mixture cool.

Here, I've layered the cooked apples atop a thick layer of quince.

Here, I’ve layered the cooked apples atop a thick layer of quince.

In the morning arrange your filling in the pie and refrigerate. Congratulations! You’ve just made an Apple Pie Your Way.

I like crust to be flakey.

I like crust to be flakey.

Notice the crust.

Notice the crust.

This piece is after three days in the refrigerator. The crust is still flakey.

This piece is after four days in the refrigerator. The crust is still flakey.

Try serving it with creme fraise.


Tier one: You must use

  • 4 – 8 large apples

Tier two: Suggested ingredients

  • 1/4 cup white sugar per apple (for a less sweet pie, or for caramel notes use 50% brown sugar)
  • 2 tablespoons unsalted butter
  • pinch of salt

Tier three: Optional ingredients

Any one of the following flavour combinations personalises the finished product

  • 1 Vanilla bean, split lengthwise (added at beginning of cooking)
  • 1 cinnamon stick (added at the beginning of cooking)
  • marzipan to seal the crust, raisins and 1/4 cup Armangnac  (near the end of cooking)
  • raisins and 1/4 cup rum (near the end of cooking)
  • crushed praline, creme fraise, or whipped cream on top of the pie


Peel, core, slice the apples and place in a non-stick fry pan with the sugar. Cover and cook over low heat for 30 – 60 minutes. Adjust sugar. Add third tier flavourings. Taste, adjust, taste again. Take off heat and let cool. When cool arrange in baked pie shell. Refrigerate.

57 Comments on “Sweet as you like, apple pie unlike any you know: Apple Pie Your Way

  1. Love it, but I try to stay away from cane sugar and all purpose flour. Would love to see the same walk through with a full grain flour and coconut sugar. Butter and chocolate are what keep meat on my thighs…


    • You can substitute coconut sugar. In the pictures in this post I’m using brown sugar. And It’s possible to make it with no sugar at all by using a very low heat and 1/4 cup of water to the pan, or by baking them in the oven covered with something like wax paper, so they don’t dry out.

      As for whole grain, you can substitute all or part of the flour for whole grain (but it must have gluten). Depending on the milling (I use Pillsbury Whole Grain Atta/Flour imported from India) you’ll get less of a rise and flavor from the wheat. Also, it’s possible to do it with whole grain filo pastry (which I have an upcoming post on).

      Lastly, if you want no fat in your pastry, it stops being pastry. Your best bet is to go filo (there’s a pic on the side of apple slices on whole grain filo, link coming soon — maybe tomorrow as you’ve reminded me).

      I wonder what you’d think of the raw version. The sugar in the raw version is used to pull moisture from the apples and doesn’t become part of the fruit (as in candying). You can search for it in the search box on my page.



      • I’ll have to take a look at the raw version, and there is no way I’d make it without butter. Thank you for helping me with the thoughts on whole grains. I’ve fought the rising/whole wheat problem in my cinnamon rolls for years. Of course, I could just give in to the all purpose and have super fluffy rolls, but it just goes against all my motherly instincts.


      • You know, I studied cooking in India where they use whole grain flour for all their bread, except for special occasions. Then they’ll use white flour. Perhaps you can treat all-purpose like that. Once or twice a year as a treat for a special event.



  2. Pingback: Raw Apple Pie Your Way — Play with your food! | Made by you and I

  3. Pingback: Apple Pie Your Way: a different way to build your apple pie

    • Thank you. It does.

      Keep in mind the pies in the pics used a mix of brown and white sugars to get that color. For the brighter color in those recent photos I only used white sugar.


  4. Pingback: Apple Pie for dessert? | Made by you and I

  5. Pingback: pastry | Made by you and I

  6. Pingback: Decadence: Guineafowl breast stuffed with foie gras, legs with mousseline, body with brown and wild rice shallot stuffing, demi-glace enriched with creme fraiche | Made by you and I

What's that you say? I can't quite hear you. Do you mind writing that down here? ;)

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: