Fall time means that it's time for apple pies again! Here is an old post of mine, but a wonderful go-to recipe for the holidays. Now believe me when I say that I am a newbie cook, so if I can make this, so can you. Do not be scared off by the lattice crust, it is very easy to assemble- and looks like you spend hours in the kitchen!
Pie Crusts (yields the bottom and top crusts for a 9” pie pan)-
12 Tablespoons of unsalted Butter (1 ½ sticks)
3 Cups of all purpose Flour
1 Teaspoon of Sea or Kosher Salt
1 Tablespoon of Sugar
1/3 Cup of very cold Vegetable Shortening
1/2 Cup of ice cold Water
Filling-
½ Cup of unsalted Butter
2 Tablespoons of all purpose Flour
1 Tablespoon of Corn Starch
¼ Cup of Water
¾ Cup of White Sugar
¾ Cup of packed Brown Sugar
1 Teaspoon of Nutmeg
1 Teaspoon of Vanilla
1 Teaspoon of Cinnamon
5 Granny Smith Apples
2 Red Delicious Apples
Place
the shortening, butter and water in the freezer about 30 minutes before
starting so that it is extra cold. When you are ready to start, dice up
the butter and then put it back into the fridge while you are putting
the mixture together. Add the flour, salt and sugar into the food
processor and pulse a few times. Then add the butter and the shortening
and start pulsing the processor. Continue to pulse while slowly adding
the water in the feed tube until the dough starts balling up. Dump it
out onto the board, roll into a ball, wrap in saran wrap and refrigerate
for 30 minutes.
Preheat the oven to 350 degrees
Fahrenheit. Melt the butter in a sauce pan over medium heat. Once
melted, add the flour, corn starch and stir into the mixture to make a
paste. Add the rest of the ingredients, stir, bring to a boil and then
lower the heat and let simmer.
Peel, core and cut up
the apples and place in a mixture of water and lemon juice to keep the
apples from browning. Once the apples are cut, it is about time to pull
the dough out and start making the crust. Cut the dough in half one
half will be for the crust and the other half will be the lattice crust
top. Dust the board and rolling pin with flour so that the dough does
not stick. Always roll out from the center of the dough. Before placing
the bottom crust in the pan, be sure to spray the pie pan with a
nonstick spray (I forgot this one).
Drain the water
from the apples. Take ¾ of the syrup and pour over the apples. Fold
mixture into the apples to make sure that they are all coated evenly.
Fill the pie pan with apples and mound them slightly, they will cook
down.
Roll
out the other half of the dough. Cut into ½ or ¾ inch strips depending
on how thick that you want the strips to be. Start with placing a
strip down the center of the pie. Next, place sever strips
perpendicular to the center strip alternating on top or on bottom of the
center strip. Continue to add strips in the basket weave pattern.
Trim extra dough from the edges of the pan and pinch the dough together.
Take
the final bit of the syrup and brush it onto the top crust. Then
sprinkle the cinnamon all over the pie. Your pie is ready to bake! Make sure your cookie sheet is well cover with foil, this WILL make a mess. Oven
should be at 350 degrees and should bake for 50-55 minutes. With 10
minutes remaining, brush a milk wash over the top.
Put
the pie in the fridge and let it sit overnight so that the filling will
have an opportunity to firm up. Next day cut, heat up and enjoy!!
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