October Apple Pie

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic October Apple Pie to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing October Apple Pie, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 1 recipe pastry for a 9 inch double
• crust pie
• 6 cups thinly sliced apples
• 1 lemon, juiced
• 1/2 cup packed light brown sugar
• 1/2 cup white sugar
• 2 teaspoons ground cinnamon
• 1/4 teaspoon freshly grated
• nutmeg
• 3 tablespoons all-purpose flour
• 1/4 cup butter, chilled and diced
• 9 caramel squares, quartered
• 1 tablespoon white sugar

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

In a large bowl, combine apples, lemon juice, sugars, spices, flour, butter, and caramels

Step 2: Technique & Execution

Stir to coat fruit evenly

Step 3: Technique & Execution

Roll dough out, and cut out two crusts

Step 4: Technique & Execution

Line a pie plate with one of the crusts

Step 5: Technique & Execution

Spoon filling into the bottom crust, and cover with the top crust

Step 6: Technique & Execution

Place the pie on a baking sheet covered with foil