In spite of how it looks, this apple pie is on top of my family’s favorite desserts. I know this recipe by heart, it’s the one and only apple pie recipe that I’ve been using for almost a couple of years now every week since I’ve found it. I’ve been wanting to share this for the longest time but I was afraid people would think it’s not good because of how it looks but this is really how it almost always comes out when I make it probably because of the cinnamon-sugar sprinkled on top or probably because of my oven or maybe it’s just me or .. whatever.. it’s delicious, it’s worth making and I’m sharing it 🙂
Pie-making is not easy for me, even though I’ve made this pie countless times, I still couldn’t make a consistently “perfect” pie. Rolling out pie dough is so frustrating (for me), on cooking shows they make it look so easy and beautiful but mine sticks to the counter or to the rolling pin because it’s hot in my kitchen and it doesn’t help that I have warm hands (M&Ms will melt in my hands before it gets in my mouth ^ ^). But I found out that by rolling dough in between two sheets of plastic wrap solves my pie woes. I was so happy and very thankful for whoever thought of this and shared it 🙂
We like our apple pie as is, no whipped cream or ice cream on top. The first time I made a “successful” apple pie, I served it with a scoop of ice cream but my family didn’t like it, I did though. I like the tartness of apple pie filling contrasting with the sweetness of the vanilla ice cream and how the warm pie slowly melts it (ice cream) but I don’t want to finish the whole thing off by myself again, no matter how I love it, so I tried other apple pie recipes.
I jumped from recipe to recipes, I have one I used semi-regularly before that I also like, it requires macerating the apples but when I found this recipe from a book my SIL ( sister-in-law, my new-ly learned acronym, haha) gave me, I switched to it because it’s so much simpler and gives good result too. Except for using fuji apples and adding extra sugar on the pie crust, I did not change anything in the recipe.
I hope you try it and see if you’ll like it too 🙂
bottom crust with filling
cover with the top crust..I like playing with it, sometimes I use animal cookie cutters, my fave is the one on top with cut-out apples
here, as you can see, the fluted edge in not distinct anymore, I used all butter here and I think it was too hot that day, the butter in the crust started melting even before it was baked. I should have chilled it first..
a slice of happiness 🙂
Good Old-Fashioned Apple Pie
- 2 1/2 cup All-Purpose Flour
- 3/4 teaspoon salt
- 3 teaspoons sugar I used 2 tablespoons
- 1/2 cup firm unsalted butter cut into 1/2-inch cubes
- 1/2 cup chilled vegetable shortening cut into small pieces
- 5-6 tablespoons water
- 2 1/2- 3 lbs apples Fuji or Granny Smith Apples about 5-6 medium
- 2 teaspoons fresh lemon juice
- 3/4 cup Lightly Packed Brown Sugar
- 1/4 cup Granulated Sugar
- 3 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- 1/8 teaspoon grated nutmeg
- 1 tablespoon unsalted butter
- EGG WASH:
- 1 egg white
- 1 teaspoon water
- 1 teaspoon Granulated Sugar
- 1/8 teaspoon ground cinnamon optional
- Make the crust: Sift together the flour, sugar ans salt in a large mixing bowl. Add butter and shortening to coat the fats with flour. Using a pastry blender or two kiniver of a fork, cut the fats into the flour until the mixture resembles a coarse meal with some pea-sized particles. Add the ice-water, 1 tablespoon at a time until the mixture has wnough water; gather some in your hand and press it to see if it will hold together. If not, add more water, a teaspoon at a time. Too much liquid will toughen the dough.
- Gather the dough against the side of the bowl and divide it into two and form into balls then flatten it into 4-5 inch disks. Cover with plastic wrap and chill for at least 30 minutes..meanwhile
- MAKE THE FILLING: Cut the apples into quarters ( but I do mine in thin slices). Combine the sugars, cornstarch, cinnamon and nutmel in a small bowl. Set aside. Do not add to the fruit yet, it'll make the filling too watery if you do at this stage.
- ASSEMBLE THE PIE: Preheat oven to 400 degrees. Position oven rack to lower third; butter a 9-inch glass pie plate.
- Roll one pastry disk into a 13-inch circle and line the pie plate with it. Brush with a thin layer of egg wash onto the bottom and sides of the dough ( I sometimes skip this step).
- Toss the sugar mixture through the apples and pour it into the pie plate, formin it into a snug mound in your hands. Dot the pie with butter, trim the dough with scissors leaving a 1/4 overhang.
- Roll out the other pastry disk into a 13-inch circle and place it on top of the apples, trim the dough; to seal the edge you can dip a fork into flour and press it on the edge f the dough ( you can do whatever design you want here, you can leave a 1/2 inch overhang for the top crust dough and tuck it under the bottom and make fluted design).
- Prick the top of the dough to allow steam to escape during baking and lightly brush the top with either milk, cream, egg wash or even just plain water and spinkle it with cinnamon-sugar mixture.
- To prevent the edge from burning, cover the edge of the pie with aluminum foil bands. Set the pie in the oven, halfway through baking, place drip pan below on the rack below. Bake for 45-50 minutes. Remove the foil band from the edge and continue to bake for 10-15 minutes. The pie is done when the juices begins to bubble through the top crust and edge and the bottom crust become golden brown. Cool at least 4 hours before serving.
- Keeps for one day at room temperature; 5 days in the fridge covered.
Thanks for reading and Have a nice day! 🙂