Desserts Pastry Seasonal

Apple Pie

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My husband’s grandparents have an apple tree in their backyard (among other awesome things), and they invited us over a couple of weeks ago to pick apples. We had a blast, and we came away with a ton of apples. I have just been waiting for the perfect time to start doing some Fall baking with all of those apples, and today seemed like the right day. I woke up this morning with apples on the brain and thought to myself, “Let’s do do this”. 

This apple pie recipe is actually the first thing I ever made when I started the blog, but it has gotten lost over the years. I also did not really do pictures when I started out so I thought it was time to bring it back with a fresh look because it is quite possibly the best thing you will ever eat. My family has made this apple pie recipe all of my life, and it always gets requested for every family get together. It is the quintessential apple pie: juicy and tart on the inside with the flakiest pie crust. My mouth is watering just writing this blog entry so I am going to wrap things up and go eat a piece before dinner! 

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Apple Pie
Pie Crust:
2 cups flour
3/4 teaspoon salt
1 cup shortening
4 Tablespoons ice water

Cut shortening into the flour and salt in pieces.

Combine with a pastry blender by hand or with a food processor until it forms pea-sized bits.

Add the water and mix together with a fork until a dough forms. Separate into two balls: one for the bottom crust and one for the top. The bottom crust should be slightly larger than the top.

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Roll out the crust on a floured surface, making sure there is flour on your rolling pin as well (this will stick like crazy).

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Apple Pie:
5 – 6 large apples (I usually use half Granny Smith and half of a sweeter variety)
3/4 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg

Preheat oven to 425 degrees F.

Toss apples with all ingredients and pat into pie crust.

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Wet around the edge of the bottom crust with ice water and put top crust on. Press to seal, then trim the excess dough off.

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Bake at 425 degrees F. for 15 minutes.

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Reduce oven to 375 degrees F. and bake for 45 minutes. I recommend using an edge protector so your crust does not burn.

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Apple Pie
Total time: 
Serves: 1 pie
 
Ingredients
  • Apple Pie
  • Pie Crust:
  • 2 cups flour
  • ¾ teaspoon salt
  • 1 cup shortening
  • 4 Tablespoons ice water
  • Apple Pie:
  • 5 - 6 large apples (I usually use half Granny Smith and half of a sweeter variety)
  • ¾ cup sugar
  • ½ teaspoon cinnamon
  • ½ teaspoon ground nutmeg
Instructions
  1. Cut shortening into the flour and salt in pieces.
  2. Combine with a pastry blender by hand or with a food processor until it forms pea-sized bits.
  3. Add the water and mix together with a fork until a dough forms. Separate into two balls: one for the bottom crust and one for the top. The bottom crust should be slightly larger than the top.
  4. Roll out the crust on a floured surface, making sure there is flour on your rolling pin as well (this will stick like crazy).
  5. Preheat oven to 425 degrees F.
  6. Toss apples with all ingredients and pat into pie crust.
  7. Wet around the edge of the bottom crust with ice water and put top crust on. Press to seal, then trim the excess dough off.
  8. Bake at 425 degrees F. for 15 minutes.
  9. Reduce oven to 375 degrees F. and bake for 45 minutes. I recommend using an edge protector so your crust does not burn.

 

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