Gert's Finger Apple Pie
(featured in The Oregonian, May 11, 2003)
When it comes to mom and apple pie, Gert Boyle is a pro. Fifty or 60 years ago, she was given an apple pie recipe from her husband's cousin, Cuttie Boyle and she has fixed it every since. Sweet with white, brown and powdered sugars, spicy with cinnamon, ginger, allspice and cloves, it's a pie made to nibble, one bite at a time. That's why Boyle calls it Finger Apple Pie.
"You make it in a baking dish, let it cool and serve it in small squares that are easy to hold in your fingers . . .or, the way I like it best is to keep it in the refrigerator and snitch or grab a piece whenever you feel like it."
Serve 4
Homemade or purchased piecrust for a 9-inch double-crust pie
5 or 6 Granny Smith apples
1 tablespoon fresh lemon juice
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
3/4 cup granulated sugar
3/4 cup loosely packed light brown sugar
4 ounces slivered almond
1/2 cup or more raisins (optional)
1/2 cup powdered sugar
About 1 tablespoon water
Preheat the oven to 425 degrees.
Prepare the pie dough as directed, rolling out the bottom crust to fit an 11-by-7-by-2-inch baking pan. Roll out the top crust. (Although Boyle doesn't cut vents in the top crust, if you wish to, fold the crust into quarters. Beginning 3/4 inch from the center point, use a knife to cut 3 slits on both of the straight sides. This allows stream to escape as the pie bakes.) Place the top crust on a plate. Cover both crusts with plastic wrap and chill until ready to use.
Peel, core and thinly slice the apples to make about 5 cups. In a large bowl, toss them gently with the lemon juice, then with the cinnamon, allspice, ginger and cloves. Toss with the granulated sugar, brown sugar, almonds and raisins, if desired.
Remove the prepared pie pan from the refrigerator. Spoon in the apple filling and arrange it evenly throughout the pan. Remove the top crust from the refrigerator and unfold it over the filling. Trim the overhang to 1 inch. Moisten the edges of the crusts where they meet with water, then press together lightly and turn under. Crimp the edge.
Place the pie on a baking sheet and place the baking sheet on the center rack of the oven. Bake for 10 minutes, then reduce the heat to 350 degrees and bake until the apples are tender, the juices are bubbly and the crust is golden brown, 35 to 45 minutes.
Meanwhile, mix the powdered sugar with the water to make a thin paste. Pour or brush over the top crust to make a glaze. Let the pie cool on a rack before cutting into finger-size squares and serving at slightly warm or room temperature.
adapted from Gert Boyle, Columbia Sportswear
This recipe is recommended for the beginning to intermediate cook.