Apple Pie

Hello, pie crust.

Meet apples. Cinnamon-brown sugar-nutmeg coated apples.

I could eat you alllll day long 🙂

Apples, meet brown sugar crumb topping.

Mmmmmm sugar and butter 🙂

This is some seriously good pie.

The apples inside are soft and cinnamon-y, and the crumb topping adds a little bit of crunch and sweetness.

Our family doesn’t have too many hand me down recipes. This is one of the few: my grandmother’s apple pie.

It’s absolutely the best apple pie ever.

I do NOT want to hear you say that this pie is too hard for you to make. If I can do it, you can do it.

There are no eggs. There is no leavening. There is nothing to be afraid of.

Crust. Apples. Topping.

YOU. CAN. DO. THIS.

Trust me, your taste buds will thank you.

Apples, sugar, flour, butter, and some spices. That’s all there is to it.

Oh, and you gotta eat it a la mode. That’s another family tradition.

Apple Pie

Crust from Baking Illustrated

1 1/4 cups of flour

1/2 teaspoon of salt

1 tablespoon of sugar

1/4 cup of vegetable shortening

6 tablespoons of cold butter

3-5 tablespoons of ice water

In a food processor, pulse the flour, salt, and sugar until combined. Add the shortening and continue pulsing until the mixture resembles coarse sand. Add the butter in several pieces, and pulse to combine until it resembles. Turn the mixture into a medium bowl. Add 3 tablespoons of water and fold in with a spatula. If needed, add up to 2 tablespoons more water to make the dough come together. Once the crust sticks together, flatten into a four inch disk and refrigerate for at least 1 hour. Meanwhile, start the filling and the crumb topping.

For the filling:

5-6 apples, whichever kind you like

3 tablespoons of lemon juice

1/2 cup of granulated sugar

1/4 cup of brown sugar

1/2 teaspoon of cinnamon

1/4 teaspoon of salt

1/4 teaspoon of nutmeg

Peel, and core the apples, then slice each apple into 16 slices. Place in a large bowl and coat with lemon juice immediately to prevent browning. Add the sugar, brown sugar, cinnamon, salt, and nutmeg. Use your hands to coat the apples with the mixture. If you want to taste a slice or two six, I sure won’t tell. Mmmmm 🙂

For the crumb topping:

3/4 cup of flour

1/4 cup of sugar

1/4 cup of brown sugar

1/3 cup of sugar

In a small bowl, combine the flour, sugar, and brown sugar. Add the butter, mixing until the mixture resembles large crumbs.

Preheat the oven to 375 F. Lay out a piece of parchment paper and sprinkle flour over it. Place the dough on the parchment paper and cover with another large piece. Roll the dough out with a rolling pin into a circular shape about 1/4 of an inch thin. Remove one layer of the parchment paper, then flip the dough into a pie dish. Press the dough down, and peel off the second layer of parchment paper. Crimp the corners of the pie if desired. Pour the apple mixture into the center of the dish and spread evenly. Drizzle the rest of the liquid at the bottom of the pan over the top of the apples. Next, crumble the topping over the apples, covering as many of the apples as possible. Bake for 35-40 minutes. Enjoy a la mode 🙂

Deanna

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4 responses to “Apple Pie

  1. Apple pie is on my to-make for this fall! This version looks delicious – I love the streusel topping!

  2. i really like your food pictures and want to invite you to try out tastingspot.com. it’s for anyone that just wants another place to submit photos and share it will other foodies. It’s still in beta version, but would love for you to start adding some photos and help get it going.

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