My baking apple of choice is the MacIntosh. I like its flavor...especially when baked. I also like its texture both as an eating apple and when in a pie. The MacIntosh apples have not yet made it to market here in Northern California. What I did then was use a combination of two types of apples: Granny Smith and Gala. 50% of one and 50% of the other. Here is the recipe:
Basic pastry dough for 9-inch two-crust pie
3/4 cup white sugar
1/4 cup light brown sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/2 tablespoons flour
6 to 7 large baking apples, cored, peeled, sliced or chopped
1/4 to 1/2 teaspoon orange zest
2 tablespoons butter
Preheat oven to 425 (F). Line a 9-inch pie pan with half the pastry dough. Mix the sugars, salt, cinnamon, nutmeg, and flour in a large bowl. Add the apples and orange zest and gently stir with slotted spoon until the apples are well coated. Pile them into the lined pan and dot with the butter. Roll out the top crust and drape it over the pie. Crimp the edges and cut several vents in the top. Sprinkle lightly the sugar/cinnamon mix (house blend). Bake 10 minutes, then lower heat to 350 (F) and bake 30 - 40 minutes more or until the apples are tender when pierced with a skewer and the crust is golden brown.
Serve with vanilla ice cream and then drizzle both ice cream and pie with butterscotch topping.
Basic pastry dough for 9-inch two-crust pie
3/4 cup white sugar
1/4 cup light brown sugar
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/2 tablespoons flour
6 to 7 large baking apples, cored, peeled, sliced or chopped
1/4 to 1/2 teaspoon orange zest
2 tablespoons butter
Preheat oven to 425 (F). Line a 9-inch pie pan with half the pastry dough. Mix the sugars, salt, cinnamon, nutmeg, and flour in a large bowl. Add the apples and orange zest and gently stir with slotted spoon until the apples are well coated. Pile them into the lined pan and dot with the butter. Roll out the top crust and drape it over the pie. Crimp the edges and cut several vents in the top. Sprinkle lightly the sugar/cinnamon mix (house blend). Bake 10 minutes, then lower heat to 350 (F) and bake 30 - 40 minutes more or until the apples are tender when pierced with a skewer and the crust is golden brown.
Serve with vanilla ice cream and then drizzle both ice cream and pie with butterscotch topping.
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