This past weekend I made an AMAZING apple pie. One of the best parts of the holidays is baking with your family. Even better than baking is eating the deserts that are made. This pie I made was perfect, and I will definitely be making it again on Thanksgiving.
Prep: 45 minutes
Inactive time: 30
Cook time: 1 hour
Ingredients for filling:
4 pounds Granny Smith apples, peeled, quartered, and cored
One lemon, zested
Two tablespoons freshly squeezed lemon juice
One tablespoon freshly squeezed orange juice
1/2 cup sugar, plus one teaspoon to sprinkle on top
1/4 cup all-purpose flour
One teaspoon kosher salt
3/4 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/8 teaspoon ground allspice
Perfect Pie Crust, recipe follows
1 egg beaten with 1 tablespoon water, for egg wash
Ingredients for crust:
12 tablespoons (1 1/2 sticks) very cold unsalted butter
3 cups all-purpose flour
One teaspoon kosher salt
One tablespoon sugar
1/3 cup very cold vegetable shortening
6 to 8 tablespoons (about 1/2 cup) ice water
(here are some pictures of the process)
Directions:
- First, as usual, preheat oven
- Next cut all the apples into 3rds than in half. Add in a bowl the lemon zest, 1/2 cup of sugar, flour, salt, cinnamon, nutmeg, and allspice,
- Cook the filling for about 5 minutes
- Dice the butter
- Mix in a food processor flour, salt, and sugar
- add butter or shorting in with the flour mixture
- add the ice water
- Dump the dough onto a floured plate than roll into plastic and refrigerate for 30 minutes
- Cut the dough into half, one half for the crust and half for the top
- roll the dough into a circle and place it in the pan, making about a 1-inch crust around the rim
- Brush the bottom crust with egg wash
- dump the apple filling in
- make the toppings in any way you want
- then cover that in egg wash
- bake the pie for about an hour
- Eat warm with ice cream 🙂
(The final products)
