Saturday, November 28, 2009
Homemade Apple Pie
Dan loves this Apple Pie. This is probably his favorite pie around. Between Apple Pie and Apple Crisp, it is easy to make him a happy husband. I make it with Granny Smith Apples which results in a slightly tart homemade dessert. Add a little sugar, BOOM! Perfection! A slice of warm, homemade Apple Pie with a small scoop of ice cream or whipped cream equals absolute deliciousness:) The pie itself is not overly sweet, which means it pairs perfectly with sweet ice cream or whipped cream.
I make my own crust when I make Apple Pie, but I am sure if you are in a hurry you could purchase roll out crust as well.
Homemade Apple Pie
Slightly Adapted from Betty Crocker
2-crust pie (top and bottom) (9-inch)
- 2 cups all purpose flour
- 1 teaspoon salt (I used just a pinch)
- 1/3 cup butter (I used probably 1 TB more)
- 1/3 cup butter flavored Crisco
- 4-6 TB cold water
In a medium bowl mix flour and salt. Cut in the butter and Crisco with pastry cutter or by pulling 2 butter knives through ingredients in opposite directions. Cut in butter and Crisco until all particles are about he size of small peas.
Sprinkle with cold water, 1 TB at a time tossing and stirring with a fork until all flour is moistened and pastry almost leaves side of bowl. 1-2 tsp of water can be added if necessary....but I found I only used 5 TB anyway.
Gather pastry in 2 different ball shapes. Flatten balls into discs and wrap in plastic. Pop in fridge for about 45 minutes or until dough is cold yet pliable. This helps the pastry become flaky. I sometimes make my crust ahead of time, and put in the fridge the day before. If in the fridge longer than 45 minutes, let the pastry soften slightly before rolling out.
(AT THIS TIME, WHILE CRUST IS IN FRIDGE, PREPARE APPLE FILLING)
Roll pastry one disc at a time on lightly floured surface into circles 2 inches larger than the upside down pie pan. Lay one sheet of rolled out pastry in tot he bottom of the pie pan. Do NOT stretch it, lay it in the pan so it is touching every part of the sides and bottom. The second pastry will be laid over the pie after you fill it.
Apple Pie Filling Ingredients
- 6 cups of thinly sliced peeled Granny Smith Apples. (I used about 7 1/2 cups)
- 1/2 cup sugar
- 1/4 cup flour
- 1 heaping teaspoon ground cinnamon
- 1/2-3/4 teaspoon ground nutmeg
- 2 TB firm butter
- Peel, slice and cut up apples into thin little triangle shaped slices.
- Put in bowl and set aside.
- Heat oven to 425 degrees
- Roll out crusts. I line the pie pan with the bottom crust, and then fold the top one, put it
inside the 9 inch pie pan on top the bottom crust and put it back in the fridge covered to keep
- In a large bowl, mix sugar, flour, cinnamon, nutmeg, and salt. Stir in apples.
- Take the 9 inch pie pan with crust back out of fridge. Set aside the top crust. Spoon the
apple mixture into the crust lined pie pan.
-Cut butter into small pieces and sprinkle it over the apple filled pie.
- Cover the pie with the top pie crust. Seal the edges (pinch), and flute it. (My Mom always
cut a smiley face in it, or our brand.) Trim edges of crust.
- Another trick I learned from my Mom was to smear a little heavy cream on top the pie
crust and then sprinkle it with cinnamon and sugar.
-Now cover the edge crust of the pie with tin foil to prevent burning.
-Pop the pie in the oven for 30 minutes. Then remove tin foil from edges and bake for
another 15-20 minutes. Or until the crust is golden brown and juice begins to bubble
through slits in crust.
-Cool on wire rack at least 2 hrs ( I only waited about 1 hr or so till it was set up)
-Enjoy with a small scoop of ice cream for dessert or with a cup of coffee for breakfast.
Pie for breakfast? Yes. Don't act like you've never done it. It's only human :)