We went apple picking this weekend and our youngest decided we didn’t have enough apples in our already full basket. My first thought was applesauce, but neither of the kids LOOOVE applesauce that much. Then I thought apple crisp. Then I thought apple pie. So, apple pie it was!
I’ve made pumpkin pie from scratch and I remember it being, well, an experience. It was a Monday holiday and I only had our youngest home with me that day, so I figured, why not? I have a whole day, right? For some reason I could only find good recipes for the filling OR the crust, but not both combined, so I took what I liked from two I found and compiled them for you here. The crust recipe came from New York Times cooking and the filling recipe comes from Allrecipes.
- 1 1/4 cups all-purpose flour
- 1/4 tsp salt
- 10 Tbsp unsalted butter, cold and cut into cubes
- 2 -4 Tbsp ice water, as needed
- In a food processor, pulse together the flour and salt. Add butter and pulse until the mixture forms small pieces. Slowly add ice water, 1 Tbsp at a time and pulse until the dough comes together. The dough should be moist, but not wet.
- Turn dough out onto a lightly floured surface and gather into a ball. Flatten into a disk with the heel of your hand. Cover tightly with plastic wrap and refrigerate for at least 1 hour and up to 2 days.
- 8 Granny Smith apples (or other tart, firm variety), peeled, cored, and sliced
- 1/2 cup unsalted butter
- 3 Tbsp all-purpose flour
- 1/4 cup water
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- Preheat oven to 425 degrees F.
- Melt the butter in a saucepan. Stir in flour to form a paste.
- Add water, white sugar, and brown sugar and bring to a boil. Reduce temperature and let simmer.
Preparing Crust, Filling, and Baking
- Once the crust has refrigerated for at least an hour, remove it from the refrigerator and place on a lightly floured surface. Roll the dough out with a flour coated rolling pin to approximately 1/8″ thickness. Roll the dough onto the floured rolling pin, then gently unroll over the pie crust. Cut excess dough approximately 1″ away from the rim of the pie pan. Fold the excess dough under and pinch the crust using an index finger and thumb all around the pan. Combine excess dough together and roll out with the floured rolling pin to 1/8″ thickness. If the dough becomes too warm to work with, refrigerate for 15 minutes or until firm enough to work with. Slice the dough into strips to later create a lattice crust or cut into shapes using a cookie cutter.
- Place apples into the center of the pie crust. Allow the apples to slightly mound in the pie crust. Add lattice crust or crust shapes over apples.
- Slowly pour filling mixture over the crust and apples making sure it doesn’t overflow, but is covered evenly.
- Bake in the oven 15 minutes. After 15 minutes, reduce the temperature to 350 F and bake for 35-45 minutes or until apples are soft and crust is golden brown.