Yummy Apple Pie Recipe
So last weekend, I made pie! It’s more of an accomplishment that you think. I like baking, but I’ve never made apple pie – or any pie – before. I’d heard about the amount of prep involved with pie baking and it was never something I thought I had the time to tackle.
So what brought on my sudden need to bake? Well, I was watching Supernatural and there was a scene between Castiel (the angel) and a store clerk. The store just happened to be out of pie, but Castiel grabs the clerk and says, “I NEED pie!”
Well, I thought to myself, so do I!
Oh, Dean, I do understand your love of pie! 😀
So I started googling pie recipes and I found a few good ones. (Of course, I never follow recipes exactly and none of the recipes were the same, so I took what I thought was the best part of each recipe and starting baking.)
The pie turned out surprisingly well, so I thought I’d share my modified recipe it with any baking enthusiasts reading this post!
- 2 cups all-purpose flour
- 6-8 tablespoons ice water
- 1/2 cup butter – diced and cooled (I recommend using salted butter that is stored in the fridge overnight or cutting it into cubes the night before and putting it in the freezer).
- 2 tablespoons all-purpose flour
- 6 cups thinly sliced, peeled Granny Smith apples
- 3/4 cup white sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
For prepping crust:
- Pre-heat oven to 425 degrees fahrenheit.
- Add flour and butter cubes to food processor and pulse 6-8 times to mix, until mixture resembles coarse meal, with pea size pieces of butter.
- Add ice water 1 tablespoon at a time, pulsing until mixture just begins to clump together. If you pinch some of the crumbly dough and it holds together, it’s ready. If the dough doesn’t hold together, add a little more water and pulse again. (*Note that too much water will make the crust tough.)
- Remove dough from machine and place in a mound on a clean surface.
- Gently shape the dough mixture into two disks. Work the dough just enough to form the disks, do not over-knead. (You should be able to see small chunks of butter.)
- Sprinkle a little flour around the disks. Wrap each disk in plastic wrap and refrigerate at least 1 hour before using. (The dough can be stored in the fridge for a maximum of 2 days, but the fresher, the better!)
- Remove one crust disk from the refrigerator. Let sit at room temperature for 5-10 minutes in order to soften just enough to make rolling out a bit easier.
- Roll out with a rolling pin on a lightly floured surface to a 12-inch circle; about 1/8 of an inch thick.
- As you roll out the dough, check if the dough is sticking to the surface below. If necessary, add a few sprinkles of flour under the dough to keep the dough from sticking.
- Carefully place onto a 9-inch pie plate.
- Gently press the pie dough down so that it lines the bottom and sides of the pie plate.
- Use a pair of kitchen scissors to trim the dough to within 1/2 inch of the edge of the pie dish.
For prepping filling:
- In a large bowl, gently mix all the filling ingredients – apples, flour, sugar, cinnamon and nutmeg – together.
- At this point, all the apple slices should be coated in a dry, sugary mixture – and it should smell really, really good!
Putting it all together:
- Add filling to the pie crust.
- Roll out second disk of dough, as before. Gently place onto the top of the filling in the pie. Pinch top and bottom of dough rounds firmly together.
- Trim excess dough with kitchen shears, leaving a 3/4 inch overhang.
- Fold the edge of the top piece of dough over and under the edge of the bottom piece of dough, pressing together.
- Flute edges using thumb and forefinger or press with a fork.
- Cut slits or shapes into several places in the top crust. (Or in you wanna get fancy – like I did – roll out the second disk, but then cut it into long strips which you will “braid” on the top of your pie.)
- Bake for 40-45 minutes or until apples are tender and crust is golden brown. (Cover edge of crust with 2-3 inch wide strips of foil after first 15-20 minutes to prevent excessive browning.)
- Cool on rack for about 2 hours before serving, preferably with vanilla ice cream.
Well, basically you get something that looks like this:
And a full belly! Yum!
(aka The Self-Proclaimed Master Chef)
P.S: And just because…