Delicious Homemade Apple Pie Recipe
I don't remember ever meeting anyone who didn't like apple pie.. If I did maybe I blocked them out. I, for one, love apple pie. It's traditional. It's comforting. It has been a delicious staple of North American cuisine since the eighteenth century. I've always just used whatever recipe I could find to make it, but I've been doing pretty well with this recipe making experience of late, and felt confident enough to step out beyond the borders of stove-toppery and into the vast world of oven-bakery. .
These might actually be the best recipes I've made yet! These are the first ones that have made me consider how it sounds to eat 4 servings of pie 'because it tastes good'. Everyone who ate it wanted more when they were finished (yay!).
Far be it from me to ever keep a good recipe to myself. I split the recipes up so that if you're just looking for a crust recipe in which to
throw your own choice fixings, do continue on to the first part of our baking adventure. The apple filling and sauce follows closely behind for
those of you who want to try the apple pie. Be forewarned, you won't care whether or not it's good for you. It makes a decent sized pie. I used a 9" (9.5" according to the bottom of it) glass pie plate and got 12 normal serving sizes, because the pie is so deep.
So here it is for your yummy baking delight.
3 cups of flour
1 1/2 t of salt
3 T white sugar
1 cup of shortening (I used lard shortening over vegetable. Not sure if there's much of a difference, I just wanted to be as specific as possible)
1 t white vinegar
5 - 6 T of water (cold water.)
Preheat your oven to 350F.
In a large bowl mix the flour salt and sugar until well combined. Cut in the shortening until the mixture looks like a coarse meal. Don't over mix it, you want little bits of shortening in it to make it flaky.
In a smaller bowl mix the egg, vinegar and 5 T of water. Whisk them together.
Add the liquid mixture to the dry mixture gradually, mixing with a fork. Mix until the dough forms somewhat of a ball. If you need to, add the other T of water. (I did) Mix it just until it holds together. (The dough will appear quite crumbly in the bowl; just push it together and roll it, and you'll get perfect results. )
Wrap the ball of dough in seran wrap and put it in the fridge for about 10 - 15 minutes.
Roll the dough out between two pieces of wax paper. (wet the counter-top first; it will help avoid the wax paper from slipping around, which is really annoying) This will avoid having to add more flour, which makes the dough more tough, and not the flaky delight you're looking forward to. Be careful though, when you roll the dough out and go to remove the top piece of wax paper, do it slowly, pulling back, not up. This will help to keep the dough intact, in the way you've rolled it, and help prevent it from sticking to the wax paper.
Keep in mind that the more you play around with it, the more you squish the flakiness-making shortening bits. Use a little more than half the dough for the bottom.
Put it in the fridge until ready to use.
*when you're ready to put the top crust, or lattice on, brush a little water around the edge of the bottom crust. It will help seal the outside edges together.
The Filling Ingredients
1/2 cup of butter
3 T of flour
1/4 c of water minus 1 T
1/2 cup of white sugar
1/2 cup of packed brown sugar
8 cups of apple slices (use any kind of apple you like, depending on your tastes. I used Macintosh)
1 T of cornstarch
1 t of cinnamon
1/2 t of nutmeg
a pinch of allspice
1 T of vanilla
1 egg white
Melt the butter in a saucepan. Use low - med heat.
Add the flour (I used a whisk)
Add the water, both sugars, cornstarch, cinnamon, nutmeg, allspice and vanilla and bring it to a boil. (To make the 'water minus 1 T' a little more convenient, put the 1T of vanilla into a 1-cup measuring cup (or a glass measuring cup), and fill with water to total 1 cup) Reduce the temperature to low and let simmer.
Have the bottom crust in your pie plate. I used a 9" glass pie plate. For whatever reason, glass always seems to make better pies. Brush the bottom of your crust with egg white to prevent soggy crust.
Mix 3/4 of the syrup with your apple slices. (I just eyeballed it, since the leftover is what will go onto the top.) Mix it really well so they're all smothered in sugary goodness, and then pour them into the pie shell.
Lattice Pie Crust: How To
Cover with your choice of top crust. I did a lattice top. Sounds fancy, sounded and looked scary to me, but I was exceptionally surprised at how easy it was. Some tips if you're going to do this, have your strips cut, and if you can put them onto a piece of wax paper on a cookie sheet and keep them in the fridge until a minute or two before you're ready to use them. If they're a little cooler than room temperature it will make working with them a lot easier. It will also shorten the amount of time the syrup sits on the stove waiting to be brushed on top of the finished crust. (If you're not doing a lattice top, be sure to cut a few slits into the full crust top to allow steam and any juices to escape.)
Brush the syrup you saved onto the lattice crust. It's going to seem weird, but oh trust me.
Put a baking tray on a shelf on the lowest rack in the oven to catch any drippings should they need catching
Put your pie onto the middle rack in the oven
Bake for 50 minutes at 350F.
Remove the pie from the oven at 50 minutes and brush the crust with just a little bit of milk, and sprinkle with a pinch of sugar and cinnamon. (I thought that was going to be too much...but it was not!)
Bake another 10 minutes (total baking time: 60 minutes)
If you're going to serve this right away be prepared as it has a fair amount of juices. It doesn't affect the taste though. Not - at - all!
Serve it warm, top it with whipped cream or vanilla ice cream, or serve it as is in it's tasty natural state.
Voila! One super amazing delicious apple pie.