the perfect recipe - a fall classic
I wasn't joking last week about making an apple pie while Sam is gone for work and I don't have to support his "healthy" diet 😉 because I know this would totally derail it! Warm and crispy apple pie with more than one scoop of vanilla ice cream is my absolute favvvvorite! And this was actually my first time ever making a homemade apple pie (recipe from lilluna.com) and it turned out awesome. I always assumed making a pie was a difficult task - anyone else? Something about the crust makes it seem harder than it actually is. Granted my crust could've turned out better if I'd had a rolling pin...I had to improvise a little bit! Maybe I just got lucky and picked a good recipe? Lo and behold it's only time consuming and it's actually pretty easy! The whole process was really fun too... so throw on an apron and enjoy! What kind of pie should I make next?
Pie Crust Ingredients:
- 1 cup butter-flavored shortening
- 2 ½ cups flour
- ½ teaspoon salt
- 1 egg
- ½ cup cold water (use ice if necessary)
- 1 TB apple cider vinegar
Apple Filling Ingredients:
- 6-8 high-quality apples (we prefer Gala and Granny Smith)
- ¾ cup sugar
- ½ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- 3 TB cornstarch
- 1 cup unfiltered apple cider (the jugs sold in the fall are the best, but Just Apple Juice works well
- during the rest of the year)
- 2 TB bottled lemon juice
- whole milk
- coarse/turbinado sugar
Begin by making your crust.Stir 2 ½ cups flour and ½ teaspoon salt together. Gently blend 1 cup shortening into the flour mixture with your hands or a pastry cutter until the mixture is crumbly and chunky. When coarsely mixed, set this mixture aside.
Beat 1 egg and 1/2 cup cold water together.Add 1 tbs apple cider vinegar to the egg mixture. Pour the liquid mixture into the flour mixture and lightly fold them together. Let it sit for a few minutes to let the water start to absorb. Using your hands again, mix until a dough forms. If it is still too crumbly to become cohesive, add an additional 1-3 tablespoons of cold water. Be careful to not over mix as over working pie crust makes it tough, or add too much water because the dough will become too sticky. When it becomes a workable dough, check to make sure you can see marbling from the shortening—if you can, you’re going to have a yummy, flaky crust.
Score the doughdown the middle with the edge of your hand and pull it apart into two pieces. Shape them into two round discs, wrap them in plastic wrap, and then chill them for one hour in the refrigerator (if you’re in a hurry you can put them in the freezer for half an hour).
While the dough is chilling, make the apple filling.In a heavy sauce pan, whisk together the 3/4 cup sugar, 1/2 tsp cinnamon, 1/8 tsp nutmeg, and 3 tbs cornstarch. Stir in 1 cup apple cider and 2 tbs lemon juice. Cook on medium heat until thick and bubbly. When finished, scoop the sauce into a bowl and chill in the refrigerator.
Begin preparing the apples.Peel, core, and slice them into about ¼ inch slices and place them in a microwave safe bowl. When they are all cut, cover the bowl with plastic wrap and microwave for 2 minutes. Then stir the apples and microwave for another 1-2 minutes. Stir in the cooled sauce and place back in the refrigerator.
To make the bottom pie crust,take one of the cooled dough disks out of the fridge. On a floured surface, roll the dough from the center out into a circle until about ⅜ of an inch thick. Make sure the dough is about 1 - ½ inches larger than the pie pan all the way around. When you are finished rolling it out, carefully fold the dough in half and then in fourths to pick it up and transfer it to your pie pan. Press the dough into the pan to remove any air pockets. Put the bottom crust in the freezer for 10-15 minutes to get it cold again.
Pour the apple filling into the bottom pie crust.Carefully move apple slices around until all the sides are filled and the top is even, without any apples sticking up which would protrude through the crust. Put it back in the refrigerator while you roll out the other dough disk.
Decide what style top you want to make:For a traditional top crust, lay the rolled out dough on top of your pie. Trim any side with excess dough to just even it up, but still leave as much length as you can. Roll the two crusts together, bottom side up all the way around, then crimp the edges. Cut slits in the top crust to allow air to escape. Brush it lightly with whole milk, avoiding the crimped edges, and sprinkle with coarse sugar. For a lattice top crust, roll the dough out, cut into 1-inch strips with a pizza cutter, then alternate laying the strips down in a lattice pattern. Trim the strips to the length of the bottom crust and roll the bottom crust up, tucking the strips in as you go. Crimp the edges. When you are finished, there is no need to cut slits in the dough, but still gently rub milk onto the top with your fingers and sprinkle with coarse sugar.
Bake at 400 degreesfor 20 minutes, then (leaving the pie in the oven) reduce the heat to 350 degrees and bake for another 30-40 minutes until the crust is golden brown.
Allow the pie to cool and restat least for an hour or two before cutting it to allow the juices to thicken. And of course, it must be served with vanilla ice cream! ENJOY!
originally posted on lilluna.com