Apple pie… There is likely NOTHING I can think of that is more traditional. Perhaps you have a wonderful family recipe passed down from a beloved family member, and if you do, then you go with it! However, if you are the one responsible for bringing the pie to Thanksgiving dinner this year and you DON’T have a tried and true family recipe to fall back on, then this blog is for you! There are some secrets to making a really great pie. For example, the foundation of any great pie, is a great pie crust. Learning to make a perfect (and pretty) crust can take some practice, but the key to remember when mixing the dough is to work with ice cold water, cold butter, and always remember to stop AS SOON as it is all incorporated. Many people tend to over handle to dough which leaves you with a tough crust, rather than one that is light, soft, and flaky. The filling may vary depending on your preference, but we love this Paula Deen recipe which is very traditional, with just a bit of lemon added for a hint of tartness. We hope you enjoy it, and if you make it please let us know how it turned out for you! You can share with us here, or post it to our Facebook page.
Here’s what you’ll need for the filling:
8 apples – peeled & sliced (half Granny Smith, half Macintosh)
2 tablespoons unsalted butter – chilled and sliced
1 1/4 cup sugar
1 tablespoon ground cinnamon
1 tablespoon ground nutmeg
3 tablespoons flour
½ of a lemon, juice and zest
Here’s what you’ll need for the dough:
2 1/2 cups All Purpose flour
1 teaspoon sugar
1 teaspoon salt
2 sticks of butter, cold & cubed
1/4 – 1/2 cup ice water
Egg – lightly beaten for egg wash
Cinnamon sugar for dusting
Here’s how you do it:
Preheat oven to 400ºF.
In a food processor combine the flour, salt, sugar and pulse. Add in the butter and slowly gradually add the ice water. Pulse until dough just comes together. Don’t overwork the dough or it will make a tough crust.
Remove the dough from processor. Cut into two equal sections. Pat sections into discs and wrap in plastic wrap and place into refrigerator. Chill for 1 hour. (can be frozen for future use)
In a small mixing bowl bowl, combine cinnamon, nutmeg, sugar & flour, set aside. In a large mixing bowl, add the peeled and sliced apples and lemon/zest. Sprinkle spice and flour mixture over apples. Toss to coat.
Remove one chilled disc of dough from the refrigerator and roll out on a lightly floured surface, large enough to cover your pie pan. Shape to fit, cutting off any excess.
Pour apple mixture into pie pan and add your sliced butter to the top of the mixture. Remove second dough disk from refrigerator and roll out large enough to fit the top of your pie with an overhang. Place pie dough on top of apple mixture and crimp edges to seal. With a knife, add four slits to your piecrust. Lightly brush egg wash onto top of dough. Sprinkle liberally with cinnamon sugar.
Place onto a baking tray into preheated oven for approximately 50 minutes or until golden brown & bubbly. Allow pie to rest until cool before slicing. Refrigerate any uneaten portions.
You may want to cover your edges in foil to keep them from over-browning.
