The Classic Apple Pie

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For the past few years I’ve been getting more excited about Thanksgiving because I have taken on cooking more. Since Josh and I live across the country from our families, the past few years it has just been the two of us for Thanksgiving. I’ve enjoyed making the family recipes that I grew up on. As a teenager I started taking on the role of making apple pie while my grandmother made pumpkin pie and pecan pie (which I miss every year since moving away). Apple pie is a great started pie because it only includes a few ingredients. You can make it as basic or as extravagant as you’d like. This year I tried a few new things as I’ve learned more about baking this past year.

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For every pie, you need a delicious crust. I started making my own and it’s very simple and makes a world of difference.  To start off combine two and a half cups of all purpose flour, one cup of cold butter thats been cubed, one teaspoon of salt, and two tablespoons of sugar in a food processor. Pulse the processor till the butter is combined with the dry ingredients. Next add three to five tablespoons of creme fresh and two to four tablespoons of ice cold water. The creme fresh helps achieve the flakey crust without using shortening. Start our with a small amount of each creme fresh and water, then add more as needed until the dough is fully combined. Separate into two section and roll out on a lightly floured surface to your desired thickness. Place the base layer into the pie dish.

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Next up is the filling, to simplest part of this pie. To start core and thinly slice 6 medium sized gala apples. I have this nifty gadget that cores and slices the apples, I highly recommend and it cuts down on time so much. I prefer an apple pie that’s peeled, but you can peel your apples if you’d like. Once you have all your apples cored and slice place them in a large bowl with 1/4 cup lemon juice, four tablespoons granulated sugar, four tablespoons brown sugar, four tablespoons cinnamon, two tablespoons all spice, and one tablespoon nutmeg. Toss until all the apples are covered in seasoning, add more if needed. Add half the apple mixture into the pie dish, add one tablespoon of cubed butter, place the rest of the apple mixture and add another tablespoon of cubed butter on top.

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On top of the apples I included a brown sugar mixture for a bit extra sweetness (it is Thanksgiving after all). Combine two tablespoons of melted butter, two tablespoons of packed brown sugar, and one teaspoon of cinnamon. Sprinkle over the top of the apples.

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For the final step, to finish the lattice top. Roll out the dough to the desired thickness and cut longways with a pizza knife. Start in the middle working the way to the edges. Heres a step by step picture guide. Brush the top of the crust with an egg wash and sprinkle a pinch of each granulated sugar and kosher salt on the top. Bake for 30 minutes at 350 degrees. Let cool before serving.

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THE CLASSIC APPLE PIE

PIE CRUST
2 1/2 cups all purpose flour
1 cup cold butter, cubed
2 tablespoons salt
1 teaspoon salt
3-5 tablespoons creme fresh
2-4 tablespoons ice cold water

APPLE FILLING
5-8 medium gala apples
1/4 cup lemon juice
2 tablespoons butter, cubed
4 tablespoons granulated sugar
4 tablespoons brown sugar, packed
4 tablespoons cinnamon
2 tablespoons all spice
1 tablespoon nutmeg

ADDITIONAL INGREDIENTS
1 egg
2 tablespoons butter, melted
2 tablespoons brown sugar, packed
1 teaspoon cinnamon

Preheat oven to 350 degrees.
1. Combine all purpose flour, cold butter, salt, and sugar in a food processor. Pulse the processor till the butter is combined with the dry ingredients.
2. Add half the creme fresh and half the ice cold water, gradually adding more as needed until dough is combined.
3. Separate into two section and roll out on a lightly floured surface to your desired thickness. Place the base layer into the pie dish.
4. Core and thinly slice gala apples. Place them in a large bowl with lemon juice, granulated sugar, brown sugar, cinnamon, all spice, and nutmeg. Toss until all the apples are covered in seasoning, add more if desired.
5. Add half the apple mixture into the pie dish, add one tablespoon of cubed butter, place the rest of the apple mixture and add another tablespoon of cubed butter on top.
6. Combine melted butter, packed brown sugar, and cinnamon. Sprinkle over the top of the apples.
7. Roll out the crust top to the desired thickness and cut longways with a pizza knife. Start in the middle of the pie with the lattice top working the way to the edges.
8. Brush the top of the crust with an egg wash and sprinkle a pinch of each granulated sugar and kosher salt on the top. Bake for 30 minutes, let cool before serving.

 

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