I’ve dreamed of baking an apple pie from scratch since I was a kid, but I’ve been so intimated by the whole pie crust process that it took me over a decade to give it a shot! With much research and study, I was well prepared to bake my first pie which was good, but my second attempt was perfect! And so this pie recipe deserves its’ own post to ensure that all the tips and tricks are well documented for guaranteed great pie many years to come.
Pie Filling:
6 cups thinly sliced, peeled Granny Smith apples (6 medium) – switch out 1 Granny for Braeburn for added sweetness
3/4 cup sugar
2 tablespoons all-purpose flour
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
Pinch of ground nutmeg
1 tablespoon lemon juice and pinch of lemon zest
In a large colander, gently mix filling ingredients. Place the colander over a large bowl and allow the juices to strain for at least 15 minutes.
Pie Crust:
2 1/2 cups all-purpose flour
1 1/4 teaspoon kosher salt
2 1/2 sticks unsalted butter, cut into mini cubes and chilled
6 tablespoons ice water
Combine the flour and salt in a large bowl, then add the butter and toss to coat with flour. With a pastry blender or in a food processor, incorporate until the butter is no larger than the size of a pea. Drizzle the ice water over the top and with a fork, mix the dough until it holds together when pinched. Add more water if the dough feels dry. Knead the dough until it is smooth. Divide the dough in half, with one piece slightly larger than the other. Shape dough into a 1 inch thick disk and wrap tightly in a plastic wrap and refrigerate for at least 1 hour.
Before you roll out the dough, place your pie plate in the freezer. Lightly flour a large piece of parchment paper. Place dough on the parchment paper, lightly flour the disk and fold the parchment paper over the dough. Roll outward from the center, rotating the dough frequently and adding more flour to the dough to keep it from sticking if necessary. Transfer the dough to a cold 9-10 inch pie plate and keep it cold in the refrigerator while you roll out the top crust.
Heat oven to 375 degrees. Fill the bottom crust with the apple filling while creating a mound in the center and cover with the top crust. Pinch the top and bottom crusts together. Cut several steam vents across the top. Brush with a beaten egg and sprinkle with additional sugar. Bake the pie on the oven floor (or bottom rack) for 35 minutes. Bake the pie on the middle rack for 25 more minutes and monitor the edges – as they become golden brown, cover the edges with foil.
Be sure to allow the pie to cool for at least 1 hour to ensure the filling is set and will not run. Slice, top with ice cream, and enjoy!
