When in search for the perfect apple pie, you must consider your source and I couldn’t think of a more reliable one than Dana Cowin, the former Editor-in-Chief of Food and Wine Magazine. Cowin, who was at the helm of the trusted food magazine for over twenty years, was generous enough to share her Perfect Apple Pie Recipe which star baker Peggy Cullen “recreated” from the cherished recipe of Cowin’s own childhood.
While I love to bake, I’ve sheepishly avoided tackling a homemade apple pie. It’s always seemed to me like one of those time-consuming and labor-intensive Thanksgiving dishes that you can just as easily pick up at your favorite bakery. Cowin’s recipe changed my mind forever. Yes, it is very labor-intensive, but rolling your own pastry dough can also feel therapeutic and once you nail the crust, the rest is simple enough to follow.
The result is truly the perfect pie: the crust is light and flaky (heed the warning below, the top of mine browned too quickly in the oven), pierce your fork into the baked apples coated in the not-too-runny brown sugary syrup, and you might as well be tasting liquid gold. Cowin, now the host of the podcast Speaking Broadly, says it took several tries to get this recipe right; it only took me one try to never want to go back to store-bought apple pie again.