“Evan Kleiman’s apple pie has it all– the sweetness of fruit cooked in sugar, the creaminess of the custard with just a hint of cinnamon, and the crunchiness of a perfect flaky crust. There’s something about baking this pie that is deeply satisfying. Nothing can be hurried; it has a slower rhythm that simply makes one feel good.” Lucy Lean
- 1 (11-inch) round of rolled out pie dough
- 5 sweet juicy apples, such as golden delicious or fuji, peeled, cored and sliced (not too thick) (about 2 ½ pounds)
- 1 tablespoon all-purpose flour
- 2 tablespoon brown sugar
- 1 pinch salt
- 3 large eggs
- ½ cup granulated sugar
- 8 tablespoon melted, unsalted butter
- 2 tablespoon freshly squeezed lemon juice
- 2 tablespoon corn starch
- 1 pinch ground cinnamon
Once the dough is rolled out, gently fold it in half, and in one movement lift it off the rolling surface and into the pie pan. Unfold the dough circle and gently ease into an 8 or 9‑inch pie pan; do not stretch the dough. When it heats up in baking, it will bounce back. If there is excess dough hanging over the lip of the pie pan, simply fold the dough so that the rim of the pan supports it. You can then either crimp the edge with the tines of a fork or flute the edge with your fingers. Refrigerate or freeze for at least 1 hour.
Preheat oven to 375 degrees F.
Remove the piecrust from the refrigerator or freezer. Mix the sliced apples with the all-purpose flour, brown sugar, and salt. Arrange them as you like in the cold crust. Cover the pie, including the fluted edge. tightly with aluminum foil. Place in the oven and bake for 50 minutes, or until the apples are tender when pierced with a knife.
While the pie is baking, make the chess pie custard. Whisk the eggs, sugar, melted butter, lemon juice, corn starch, and cinnamon together until well blended.
When the apples are done, remove the foil. Don’t be scared of the amount of juice you may see, the custard will bind the juice. Pour the custard over the apples using a knife to help the custard fill the gaps.
Return the pie to the oven, uncovered. Bake until the custard is set, the top is dotted with deep golden brown spots, and the crust is done, 35 to 40 minutes. Serve warm or chilled.