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Apple Pie
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This apple pie recipe is awesome. I
hadn't made a pie from scratch in 20 years but this one turned out great.
The crust recipe is from my good friend, Vicki Rowe and the pie recipe was excellent.
Ingredients
Crust
- 2 cups all-purpose flour
- 1 teaspoon salt
- 2/3 cup shortening (I used butter flavored Crisco)
- 6 tablespoons water (I used ice water)
- 1 egg white
Filling
- 1/2 cup unsalted butter
- 3 tablespoons all-purpose flour
- 1/4 cup water
- 1/2 cup white granulated sugar
- 1/2 cup packed brown sugar
- 2 teaspoons cinnamon
- 8 to 10 apples, depending in size (Granny Smith, Jonathon or other
suitable baking apples - I used Jonathon), peeled, cored and thinly sliced
Steps
Crust
Top
- In a medium mixing bowl, add and combine flour and salt
- Add shortening, then using a hand pastry blender or 2 forks, work in
shortening until mixture resembles cornmeal
- Sprinkle in the cold water, a little at a time, tossing the flour mixture
slightly until all water is added and mixture begins to hold together.
do not over mix
- Turn half of dough mixture out onto a lightly floured counter and using a
floured rolling pin, roll dough out to a thin circle about 10 to 11 inches
in diameter, depending on the size of your pie pan
- Using a floured rolling pin, carefully roll the crust onto the pin.
set pin to one edge of your pie pan and unroll crust onto pan.
carefully push crust to bottom of pan, then up sides. Allow extra
crust to just hang over edges of pan for now
- Using a damp pastry brush, brush bottom and sides of crust with egg
white. Just a thin layer is fine. This will help prevent crust
from becoming soggy
- Using a fork, prick crust all over the bottom
Bottom
- Using the first 4 steps above, roll out other half of dough to become your
top crust
- If you plan to have a simple top crust, roll completed top crust onto
rolling pin and set aside for now
- If you plan to make a lattice top crust like we did, using a pizza cutter,
cut crust into 3/4 inch wide strips and leave on rolling surface for now
Filling
- Preheat oven to 425 degrees Fahrenheit
- Make sauce by melting butter in saucepan
- Stir in flour to form a paste
- Add water, white sugar, brown sugar, cinnamon and bring to a boil, reduce
heat to very low and simmer for a few minutes
- Place apples on bottom crust in pie pan, mounding slightly. Add or
remove apples until the pie is generously filled
- Remove sauce from heat
- If you are using simple top crust, drizzle all of sauce over apples and
carefully unroll top crust over pie. Using your fingers, crimp
overhanging top and bottom crusts together and discard excess dough
resulting from the crimping
- If you are using a lattice top crust, drizzle half of sauce evenly over
apples. Carefully remove longest strip of crust from counter and place
over center of pie. Take the next longest strip and place it over the
pie, perpendicular to the first strip, forming a plus (+) sign at the center
of the pie. Carefully add strips, placing them under every other
strip. this can be a bit tedious but the result is worth it.
Space each strip about 1/4 to 1/2 inch from the next. When the lattice
crust is complete, trim strip ends and bottom crust over lap and crimp all
edges together. Take excess dough resulting from the crimping and
either discard it or roll it out and using a cookie cutter, cut out a single
small shape and place it on the center of the pie. Very carefully
drizzle remaining sauce on top of pie, then using the pastry brush, brush
the sauce into the pie through the lattice work
- Bake pie on middle oven rack at 425 for 15 minutes, then reduce heat to
350 degrees Fahrenheit for about 40 minutes. This pie is really bubbly
when baking so line bottom of oven with a sheet of heavy aluminum foil
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| Lattice top with half of sauce inside |
Remaining sauce poured through lattice
top and brushed over top |
Pie
Recipe by Grandma Ople, adapted by Jim Beletti - October, 2001
Crust by Vickie Rowe - October, 2001
Copyright (C) 2001 J. D. Beletti, All rights reserved
Last revised: November 21, 2007 10:23 PM
