Apple Pie
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Prep Time90 mins
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Cook Time60 mins
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Serving8
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Ready In2 hrs
In light of the upcoming Holiday, I thought I would make for you guys my absolute favorite fruit pie – Apple pie. An American classic, Thanksgiving is not complete if you do not top off the turkey dinner with an Apple pie. For the past few years, I have been making two pies every Thanksgiving dinner, apple and pumpkin. And every year, no matter how much I have eaten, I always make room for a slice of both. For some reason, pumpkin pie only makes an appearance during Thanksgiving so, a slice of that is a given. Nevertheless, I just cannot resist the warm, gooey, cinnamon apples with the flaky and buttery crust of my Apple pie so both make it unto my dessert plate. Sorry not Sorry!
I came up with this recipe a few years ago after many, many, trials and errors. Many people like to add the sugars and butter as is with the apples but, I have found that melting the butter and sugar together, then mixing with the apples, gives the pie a MUCH better even consistency throughout.
This pie crust recipe is very easy to make (Crust recipe adapted from the amazing Ina Garten.) I make mine in a food processor but, it can easily be made by hand using a pastry cutter. I have included step by step instructions on how to make a beautiful lattice crust. I use a fluted pastry wheel which I bought once on clearance from William Sonoma, but, you can substitute with a pizza cutter or even a knife. However, if a lattice top seems a little too complicated for you, just roll out the dough in a circle and place on top of your pie and pinch the seams together. Using a knife, make a couple slices on top to let out steam. Top this delicious pie with a scoop of vanilla ice cream and you have yourself the BEST fall dessert.
STEP 1 - Pie Crust
Measure out the flour, sugar and salt and place in your food processor.
Pulse a few times to mix together.
STEP 2
Dice the cold butter and shortening and place in the food processor.
Pulse about 10 times just until the butter is about ½ inch in size.
STEP 3
Measure out a ½ cup of cold water and add a couple of ice cubes to keep it as cold as possible while working with it. Turn the food processor on and add the water with the processor running (without the ice.)
As soon as the dough forms into a ball, turn the food processor off.
STEP 4
Dump the dough onto a floured surface and form a ball.
Wrap in plastic wrap and refrigerate for at least 30 minutes before using.
(Dough can be frozen at this point for later use.)
STEP 5
Peel and slice the apples to about a ¼ inch in size.
Place in a large bowl and set aside.
STEP 6
In a small sauce pan, add the butter, sugars, flour and water. Turn the heat on medium-low and start whisking as soon as the butter begins to melt.
Once the butter has fully melted, higher the heat while whisking and bring to a boil. Keep whisking for about a minute then lower the heat and let simmer for 2-3 more minutes until thickened. Turn off the heat and whisk in the spices and salt.
STEP 7
Pour the butter and sugar mixture on top of the apples and mix to coat evenly.
STEP 8 - Dough
Divide the pie crust into two balls, using about 2/3 of the dough for one ball and the remaining for another smaller dough ball.
Wrap the smaller dough ball and put back in the fridge.
STEP 9
Roll the large dough ball into a circle about 12 inches in diameter. Using your rolling pin to help you hold the dough, place the crust into the pie pan. Using a small knife, trim any crust hanging over the edges and set aside.
STEP 10
Spoon the apple filling into the pie pan, juices and all.
Using the smaller chilled pie dough and any extra dough you cut off the edges, roll into a large circle. Using the pastry wheel, cut 1 inch slices.
You are going to need 8 slices so re-roll remaining dough and cut until you have 8.
Lay out 4 parallel slices about ½-1 inch apart.
Fold back 2 of the strips, the first and third. Place 1 long strip on the side going over two the strips.
Place the two folded strips on top the long strip.
‹‹ Fold back the second and fourth strip and lay down another strip about ½ to 1 inch apart from the side long strip. Place the two folded strips on top.
Repeat until lattice weave is complete.
Using a knife, trim the edges and pinch the sides to secure the filling.
STEP 11
Preheat the oven to 350 degrees.
Whisk the egg and lightly brush the entire top of the pie with the egg-wash.
Bake the pie for 55 minutes to one hour until apples are soft and tender.
Let it cool for at least 15 minutes before cutting into.
Serve with vanilla ice cream.
Apple Pie with a Lattice Crust
Ingredients
- 6 Apples
- ½ cup Unsalted Butter (1 Stick)
- ¼ cup White Granulated Sugar
- ¾ cup Brown Sugar
- 3 tb. All-Purpose Flour
- ¼ cup Water
- 1 tsp. Ground Cinnamon
- ¼ tsp. Ground Nutmeg
- ¼ tsp. Salt
- 1 Egg (For Egg Wash)
Pie Crust
- 2 cups All-Purpose Flour
- 2 tb. White Granulated Sugar
- ½ tsp. Salt
- 6 tb. Unsalted Butter
- 3 tb. Vegetable Shortening
- ½ cup Ice Water
Instructions
Pie Crust
- Measure out the flour, sugar and salt and place in your food processor. Pulse a few times to mix together.
- Dice the cold butter and shortening and place in the food processor. Pulse about 10 times just until the butter is about ½ inch in size.
- Measure out a ½ cup of cold water and add a couple of ice cubes to keep it as cold as possible while working with it. Turn the food processor on and add the water with the processor running (without the ice.) As soon as the dough forms into a ball, turn the food processor off.
- Dump the dough onto a floured surface and form a ball. Wrap in plastic wrap and refrigerate for at least 30 minutes before using. (Dough can be frozen at this point for later use.)
Apple Pie
- Peel and slice the apples to about a ¼ inch in size. Place in a large bowl and set aside.
- In a small sauce pan, add the butter, sugars, flour and water. Turn the heat on medium-low and start whisking as soon as the butter begins to melt. Once the butter has fully melted, higher the heat while whisking and bring to a boil. Keep whisking for about a minute then lower the heat and let simmer for 2-3 more minutes until thickened. Turn off the heat and whisk in the spices and salt.
- Pour the butter and sugar mixture on top of the apples and mix to coat evenly.
- Divide the pie crust into two balls, using about 2/3 of the dough for one ball and the remaining for another smaller dough ball. Wrap the smaller dough ball and put back in the fridge.
- Roll the large dough ball into a circle about 12 inches in diameter. Using your rolling pin to help you hold the dough, place the crust into the pie pan. Using a small knife, trim any crust hanging over the edges and set aside.
- Spoon the apple filling into the pie pan, juices and all. Using the smaller chilled pie dough and any extra dough you cut off the edges, roll into a large circle. Using the pastry wheel, cut 1 inch slices. You are going to need 8 slices so reroll remaining dough and cut until you have 8.
- Lay out 4 parallel slices about ½-1 inch apart. Fold back 2 of the strips, the first and third. Place 1 long strip on the side going over two the strips. Place the two folded strips on top the long strip.
- Fold back the second and fourth strip and lay down another strip about ½ to 1 inch apart from the side long strip. Place the two folded strips on top. Repeat until lattice weave is complete. Using a knife, trim the edges and pinch the sides to secure the filling.
- Preheat the oven to 350 degrees. Whisk the egg and lightly brush the entire top of the pie with the egg-wash. Bake the pie for 55 minutes to one hour until apples are soft and tender.
- Let cool for at least 15 minutes before cutting into. Serve with vanilla ice cream.
Nutrition
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