Mar 31, 2020

Homemade Apple Pie

I must confess that I myself am no pie crust maker.  It's true and I know it, but I keep on trying (well from time to time that is).  This one is no exception kinda ugly, but you know what?  It was the flakiest I've ever attempted!  I was well pleased with the taste, and in all reality that is what counts when cooking.  The most beautiful food item can be tasteless and bland, but do you remember it for the beauty or for its taste? Today sharing an apple pie.

Let me begin by saying The crust recipe is not my own but King Arthur's Classic Double Crust Recipe.  I'll put the ingredients here but you'll need to go to the link above for instructions for the pie crust.

Pie Crust Ingredients

2 1/2 cups all-purpose flour
1 1/4 teaspoons of salt
1/4 cup vegetable shortening
10 Tablespoons very cold unsalted butter
6-10 Tablespoons of ice water

Make your pie crust ahead and chill in the fridge for at least 30 minutes.  Remove roll into the two circles and then chill again.

While it is chilling you can begin to peel and prepare your apples

I sure do make a mess with flour! lol

Pie Filling Ingredients

*Note* I filled my pie with tons of apple slices.  If you are making your own pie crust in a deep-dish pie pan then you can add as many as it will hold*

6 -  8  Granny Smith Apples
1/2 cup sugar
1/2 cup packed brown sugar
1 teaspoon cinnamon
Dash of nutmeg optional (1/8 - 1/4 teaspoon)
Dash of ginger optional (1/8-1/4 teaspoon)
2 - 3 Tablespoons flour
Butter to top apples before baking
1 egg I use the egg white for coating the top pie crust

Lemon juice or Fruit Fresh for Fruit

Fill a medium bowl about half full of cold water and add lemon juice, or add FruitFresh to the water.  This is to hold the sliced apples and keep them from turning brown.

Peel, core, and slice the apples 1/4 to 1/2 inch in size. Place immediately into the bowl of water.

Place your pastry into pie pan and prick with a fork all around the bottom and sides of the crust.

Drain apples and pat dry.  Place the apples into a medium bowl, add sugars and seasonings mixing all around to coat them well. I also squeezed a half lemon of juice over the top of my apples while mixing.

Pour apples into pie crust, dot top with cubed cold butter. Carefully cover with top pie crust. Join edges and crimp as desired.  Slit an X in the center of the pie and then make several slits around the pie. Beat the egg white until really foamy, then brush on top of the crust. You can sprinkle some sugar on top for added flavor. Cover loosely with aluminum foil and place pie pan on top of a baking sheet just in case there may be dripping. (which I doubt, but always a good way to keep your oven clean).

Bake at 375 Degrees for 25 -30 minutes, then remove the aluminum foil from the top and bake an additional 20 - 30 minutes. Test apples for tenderness with a fork or knife in between the slits. You don't want them mushy, but then again you don't want them raw either.

Cool the pie completely on a cooling rack and this may take a few hours this will enable the juices to thicken for easier cutting.  I confess mine was a little juicier than I'd like but it all got eaten very quickly.

I believe I'd bake this pie in the morning and let it sit to cool and thicken throughout the day. Serve at night would be wonderful!

Good Apple Varieties For Pies and More here from The Old Farmer's Almanac

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