Funny back story about the night my husband and I first met…we were at a bar (gasp!) I was sitting with my Dad, who caught Jeff checking me out from across the bar. Jeff was sitting with a buddy, and his friend leaned into him and said, “man that girl is All-American Apple Pie.” Little did he know yet, that I was pie obsessed! Very loudly my Dad announced to me that Jeff was checking me out, and sure enough Jeff heard him. Of course, he had to come say hi now! We hit it off right away, and my poor brother sat with us as we talked for hours, missing about 5 ferries in the meantime. And the rest is history! Apple pie is now a staple dish, and a funny nickname for me, in our household.
Now onto the pie! For whatever reason, people always say that baking needs to be exact; unlike cooking, which can often be improvised. But I disagree. Sure, there are a few ingredient that you don’t want to mess with too much. But for the most part, I like to experiment quite a bit, especially with my spices. This is my current favorite combination of spices for an apple pie. I think the hint of ginger is a fun addition, and the amount is small enough that it isn’t overpowering. This pie is simple and classic, and always a hit all summer long. The cherry red pie dish adds an extra flair that I love! Father’s Day, Fourth of July, and summer BBQ’s just scream for apple pie!
We enjoyed this particular pie the other day, while having some island friends over for a BBQ. The star cutouts make the pie feel even more “All-American.” As if an apple pie needs help with that. I love these star cookie cutters and use them all summer long! Julian was my little sous chef, and helped with the star crust, and the “sugar crustos” we made with the leftover pie dough. It’s so fun to share my love of baking with my little man!
As always, please let me know if you try this recipe out at home! I love seeing your creations, so be sure to tag me on Instagram (@heidi.stephens) or on Facebook (@BainbridgeBoheme).
1 Perfect Pie Crust
2 1/2 pounds tart apples (Granny Smith’s are my favorite)
2 Tbsp flour
1/2 cup sugar
1 1/2 tsp lemon juice
1 tsp cinnamon
1/2 tsp allspice
1/4 tsp nutmeg
1/4 tsp ginger
Pinch of salt
4 Tbsp butter, cold and diced
1 Tbsp water (for glaze)
1 beaten egg (for glaze)
- Prepare pie crust as directed. I always use my go-to perfect pie crust! But if you’re in a pinch, or just don’t feel like it that day, store bought works just fine too. Even Martha does it sometimes!
- Roll out 1 pie dough disk onto a lightly floured surface. Transfer to an ungreased pie dish and trim edge.
- Peel, core and slice apples. Toss apples with flour, sugar, lemon juice, spices and salt. Spoon into prepared pie shell and dot with butter.
- Roll out remaining dough. Using a star shaped cookie cutter, cut out approximately 9 larger stars and approximately 6 smaller stars. Arrange onto top of pie.
- Place pie in refrigerator to chill for approximately 30 minutes, until crust firms.
- Preheat oven to 425F while pie is chilling.
- Beat 1 egg and 1 Tbsp cold water together for glaze. Brush stars and pie crust lightly with glaze.
- Bake pie for 10 minutes. Reduce heat to 350F and bake for an additional 45-50 minutes or until crust is golden and juices begin to bubble.
- Best served warm, with ice cream or fresh whipped cream! Enjoy!