Old fashioned Apple Pie

There is nothing better than a warm apple pie on a weekend…and the best thing about it, is that it is one pie that is super easy to make 🙂 Whether you feel like making your own crust or just want to use a store-bought, ready-to-use pie crust, the gooey goodness of sweet, cinnamon apples will definitely make your mouth water 🙂

If you are up to the “challenge” of making your own dough (it isn’t really much of a challenge, because it is really very easy :P), here’s a recipe for a pie dough which I found from Martha Stewart’s Baking Handbook:

  • 2 1/2 c all purpose flour
  • 1 tsp salt
  • 2 sticks (1 c) of unsalted butter, cold, cut into small pieces
  • 1/4 cup of ice cold water, or more as needed

Combine the flour and the salt in a food processor (or hand mix) by pulsing for a few seconds.  Add the butter and pulse for another 10 seconds until the mixture resembles coarse crumbs.  Add the water in slowly while your blender is running but make sure not to add to much or too quickly so that the crust does not get too sticky.  Do not mix for more than 30 seconds. Ball the dough and cut in half and wrap each piece with plastic wrap.  You can refrigerate the dough overnight or freeze for as long as 1 month. If frozen, allow to thaw overnight in the refrigerator prior to use. Use a rolling pin to flatten the dough into 2 circular discs: one disc to be used as the bottom crust and the other disc will be used as the top crust.  Make sure to have about 1 1/2 inch allowance in circumference compared to the size pie plate. Place the rolled dough on top of the plate and allow to “drop in”. Working from the center of the plate towards the sides, fit the dough into the plate and cut off any excess dough.

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I like to use a fork to press down on the edges of the crust against the pie plate to secure them in place.

To make the filling, you would need:

  • 5-7 apples (you can use a mixture of different kinds of apples: McIntosh, Fuji, Honey crisp, etc. however I later learned that some apples are better than others for baking, if you wish to keep them sturdy :P).
  • juice from 1/2-1 lemon
  • 1 tbs cinnamon
  • 1/2 brown sugar

Peel off skin and cut your apples into even slices.  Add the lemon juice and stir.  Add the cinnamon and brown sugar. Stir until evenly incorporated.

Filling ingredients.jpg

Arrange the slices onto your pie plate (Note to self: overfill and use more apples as they tend to get smaller as they cook).

apple slices

Cover the pie with the second disc as prepared earlier. Crimp the edges by pinching and use a fork to decorate. Also, cut some slits to help steam to escape as the pie cooks.

top crust.jpg

Oh! I forgot to tell you…but as an experienced baker, you should already know that you need to preheat your oven to 400oF  while preping your pie 😛

Ok one last step while your oven is preheating, this is not necessary as you can get the desired flavor without this step but it makes it look prettier when it cooks, brush the top crust with egg wash and sprinkle with sanding or granulated sugar.

Place in the oven, at the 3rd lower rack and bake for 20 mins then lower the oven temperature to 350oF and bake for another 40-45 mins. I set the timer and wait….usually though my nose brings me back to the kitchen before my timer goes off as the smell of butter, sugar and cinnamon wafts through the house.  This is literally how I look like…:)

followyournose_5733

Image from: http://tvtropes.org/pmwiki/pmwiki.php/Main/FollowYourNose

Anyway, hope you guys try this recipe and hope you enjoy it as much as we did!

finished product.jpg

Til next adventure…

~CW

Related resources:

Martha Stewart’s Baking Handbook. 2005. Clarkson Potter Publishers, New York.

http://tvtropes.org/pmwiki/pmwiki.php/Main/FollowYourNose

 

 

 

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