Wednesday, October 4, 2017

Classic apple pie

A classic apple pie that is perfect for fall. From an all-butter crust to a cinnamon-nutmeg spiced filling, this pie will remind you that autumn has arrived!
I love a good apple pie - especially during fall season where the leaves start to change color and there's a crispness to the air. The weather makes me hungry for a mug of warm apple cider and everything cinnamon.

My biweekly CSA delivery came with a handful of apples and I knew that it was time for apple pie baking. I was fortunate enough to have had one of Aunt Jo's apple pies a few weeks ago when I attended my second-ever tailgate. Hers, of course, was out of this world, and I think that this one is a close 2nd or 3rd.

I used an all-butter crust because why not? As you can see, I still need a lot of help in the pie crust crimping department. Even though I think mine look presentable before baking, they usually turn out pretty dang ugly. Oh well.

We shared this pie with some of our new neighbors, and it was a perfect afternoon snack. My slice could have used a large scoop of vanilla ice cream and a drizzle of caramel sauce, but maybe I'll do that next time. This is still a solid apple pie recipe to keep in your repertoire!

Classic apple pie 
Crust
  • 2 and 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 16 Tablespoons butter, cold and cut into cubes
  • 1/4 to 1/2 cup ice cold water
Filling
  • 5 or 6 medium to large apples, peeled, cored, and sliced
  • 1/4 cup all-purpose flour
  • 1/3 cup granulated sugar (I used 1/6 cup of granulated sugar and 1/6 cup of brown sugar)
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 2 Tablespoons lemon juice
Directions
Make the crust: In a food processor, pulse the flour and salt together until well blended (alternatively, you could do this by hand in a large bowl - just whisk together). Pulse the butter (or cut into your large bowl with two forks or a pastry cutter) until the mixture resembles wet sand and you get pea-sized clumps. Finally, drizzle in the ice water until the crust just comes together. Do not over mix or else you will over work the butter.

Form the dough into one large ball and divide in half. Form each into a flat disc and wrap in plastic wrap. Chill in the refrigerator for at least 30 minutes (dough can be formed up to 3 days in advance or can also be frozen and thawed).

Once the dough has chilled, roll one of them out to fill the bottom of a 9" pie pan. Trim the edges so there is about a 1" overhang. Place the pan in the refrigerator and chill while you prepare the filling.

Make the filling: Combine all of the filling ingredients in a large bowl and let it rest until the dough has finished chilling. Preheat your oven to 425 degrees F.

Assemble the pie: Transfer the apple pie filling to your prepared crust. Roll out the other dough disc so it's large enough to cover the pie pan. Trim the edges and tuck the excess underneath the first layer of dough. Crimp the edges, and using a sharp knife, vent the top with multiple slits.

Bake the pie in your preheated oven for 20-25 minutes or until the top starts to turn golden brown. Turn the oven down to 350 degrees F and bake for an additional 40-50 minutes or until the filling is bubbly and has thickened.

Allow the pie to cool for about an hour before serving.

Leftover pie should be covered and kept in the refrigerator and will keep for about 3 days.

Yield: One 9" pie; about 8-12 servings

Source: Pie crust from King Arthur Flour; pie filling from Epicurious

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