Classic Apple Pie

In the nostalgic journey of Fran’s, a sweet chapter unfolded when, they added apple pie to the menu—a creation that proudly claimed 1st place title for all of Canada in 1960.

My initial rendezvous with this Toronto landmark was a post-Chinese Opera tradition with my parents. After an evening of enchanting performances, we’d head to Fran’s, making it the highlight of the night for the younger me who hadn’t quite grasped the nuances of Chinese Opera. Our order was consistent and delightful: apple pie with a scoop of vanilla ice cream, drizzled with “special cinnamon” sauce.

As I take you on this nostalgic journey down apple pie lane, I present to you my inspired classic apple pie with cinnamon sauce—a tribute to the joyous memories created in the embrace of Fran’s Restaurant.

Classic Apple Pie

This timeless apple pie recipe, is ideal for any holidays or those "just because" moments. With its impeccable flaky crust and a luscious saucy apple center, this recipe consistently earns rave reviews.

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Prep Time 1 hour hr 45 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Course Dessert

Cuisine American

Equipment

• 1 Pie Pan / plate 9" wide
• 1 Food processor
• 1 Knife
• 1 Rolling Pin
• 1 Sauce pan

Ingredients

  

Pie Crust

• 4 oz Cream cheese
• 1/2 cup COLD salted butter (2 sticks) diced into 1/4″ pieces
• 1-3 tbsp Ice cold water
• 1 1/2 cups All-purpose flour Set aside some extra flour for dusting later.

Apple Pie Filling

• 2 1/4 lbs Golden Delicious peeled, cored 6-7 apples (7 cups thinly sliced)
• 1 1/2 tsp Cinnamon
• 8 tbsp Unsalted butter
• 3 tbsp Tapioca powder If you can't find, sub with all-purpose flour
• 1/4 cup water
• 1/2 Lemon juice
• 3/4 cup granulated sugar
• 1 egg + 1 Tbsp water, for egg wash

Cinnamon Sauce

• 1 cup water
• 2 tbsp butter
• 1/2 cup brown sugar
• 1 tsp cinnamon
• 2 tsp cornstarch
• 2 tsp water

Instructions

 

Making The Pie Crust**

• Combine butter and cream cheese in a food processor, medium mixing bowl or stand mixer. Gradually add flour and pulse or mix until well combined.
• Add 1 tbsp of cold water to the dough, and work the dough until it begins to form a ball. If the dough is too crumbly, and is not sticking together, add in another tbsp(s) of water until the dough forms a ball.
• Cut the dough into 2 equal size disks.
• Press the mixture into a disc. Cover in plastic wrap dusted with flour and refrigerate 30 minutes.
• Chill the pie shell until pie filling is ready.

Making The Apple Pie Filling

• Preheat oven to 425˚F.
• Melt butter in a medium saucepan over medium heat. Whisk in 3 tbsp tapioca powder or flour then simmer for 1 minute, whisking constantly. Whisk in 1/4 cup water, 3/4 cup sugar, 1/2 lemon juice and bring to a boil. Reduce heat and continue simmering 3 minutes, whisking frequently then remove from heat.
• Peel, remove cores and thinly slice 7 cups of apples and place them in a large bowl. Sprinkle the top with 1 1/2 tsp cinnamon and toss to combine. Pour the sauce over the apples and stir to coat the apple slices.
• Dust your work surface with flour and roll out bottom pie crust to a 12" diameter circle. Wrap it around a rolling pin to transfer it to the 9" pie plate. Add apple mixture, mounding slightly in the center and careful not to get the filling on the edges of the crust which would make it difficult to seal.
• Roll second crust into an 11" round and cut into 10 even thickness strips. Arrange strips in a woven lattice pattern over the top.
• Beat together 1 egg and 1 tbsp water and brush the top of crust with egg mixture.
• Bake at 425˚F in the center of the oven for 15 minutes. Reduce the heat to 350˚F and continue baking another 45 minutes or until apples are soft and filling is bubbling through the vents.* Rest at room temp 1 hour before serving.

Making The Cinnamon Sauce

• In a sauce pan, add 1 cup water, 2 tablespoons butter, 1/2 cup brown sugar, and 1 teaspoon cinnamon to a boil in a small saucepan over medium heat.
• Dissolve cornstarch in 2 teaspoons water; whisk into hot syrup for a smooth sauce. Cover and keep warm until ready to serve.

Notes

** The pie dough can be made ahead of time to reduce all prep work for pie. 

* The rolled out dough shouldn’t be too thin, or thick. Everyone like their crust differently. If there is a ripe in the dough crust, that’s ok! It can be patched up if you have some extra dough scraps around.

Keyword apples, cinnamon, pie

Oh No My Tapioca Is Clumping!

Take a breath or two, it’s going to be fine! Once the sugar and lemon juice is added to the mixture and you don’t stop mixing, the tapioca will smooth out and be come one with the mixture.

Help! My Pie Crust Is Browning Too Fast!

Don’t worry, I got you!

If/When you notice your pie crust edges are browning too quickly, cut out a square of foil then cut out a 3″ circle out of the center of a square sheet of foil. Loosely place with the dull-side of the foil down over the top of your pie exposing the pie centre.

Let’s Talk Apples!

When selecting apples, not all apples are the same for making pies. Any sweet/tart and crisp apple will do and you can adjust the sugar accordingly, we use a 3/4 cup of sugar for the sweeter pick of apples such as Golden Delicious, however if you prefer a slightly tartness in the pie I would recommend selecting Granny Smiths.

• Ambrosia apples –
  • Flavor: Sweet with low acidity.
  • Texture: Crisp and juicy.
  • Best Use: Eating fresh, salads.
• Braeburn apples –
  • Flavor: Sweet and slightly spicy.
  • Texture: Crisp and juicy.
  • Best Use: Eating fresh, salads, baking.
• Cortland apples –
  • Flavor: Sweet with a hint of tartness.
  • Texture: Tender and juicy.
  • Best Use: Eating fresh, salads, and baking.
• Fuji apples –
  • Flavor: Sweet with a subtle tartness.
  • Texture: Crisp and juicy.
  • Best Use: Eating fresh, salads, baking.
• Gala apples –
  • Flavor: Sweet with a hint of vanilla.
  • Texture: Crisp and firm.
  • Best Use: Eating fresh, salads, applesauce.
• Golden Delicious apples –
  • Flavor: Sweet and mellow.
  • Texture: Tender and juicy.
  • Best Use: Eating fresh, applesauce, salads.
• Granny Smith apples –
  • Flavor: Tart with a touch of sweetness.
  • Texture: Firm and crisp.
  • Best Use: Baking, salads, and snacks.
• Honeycrisp apples –
  • Flavor: Sweet and slightly tart.
  • Texture: Crisp and juicy.
  • Best Use: Excellent for eating fresh, salads, and baking.
• Pink Lady apples –
  • Flavor: Sweet-tart with a citrusy zing.
  • Texture: Crisp and firm.
  • Best Use: Eating fresh, salads, and baking.
• Red Delicious apples –
  • Flavor: Mildly sweet.
  • Texture: Crisp but can be mealy.
  • Best Use: Eating fresh, salads.

With the diversity of apples and their wide-ranging attributes, some apples are well-suited for fresh eating, while others stand out in baking, sauces, and/or salads. Experimenting with different varieties can lead to delightful culinary discoveries.