A baking blog with a dash of flour and love!
Friday, September 6, 2013
Classic Apple Pie
I'm sorry, but does it get any better than warm cinnamon coated apples, with a crispy butter crust, and melting vanilla ice cream?
You're right. It doesn't.
Of course with Fall right around the corner, I had to make a classic apple pie.
So run out this weekend, pick some apples with your loved ones, play in the leaves, and bake up this diner favorite.
I'll be waiting for your phone call to invite me over, OK?
For the crust:
2 cups all purpose flour
1 teaspoon salt
2/3 cup plus 2 Tablespoons shortening
4-6 Tablespoons cold water
For the Pie Filling:
4-5 apples, peeled, cored, and sliced 1/4 inch thick
2/3 cup brown sugar
1 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
2 Tablespoons flour
1 teaspoon corn starch
Heavy cream and coarse sugar for the top
Preheat oven to 425 degrees.
Start by making the crust. In a medium bowl, whisk together the flour and salt. Add in the shortening and cut with a fork or pastry cutter until the mixture resembles the size of peas. Slowly, adding them one at a time, pour in the Tablespoons of cold water. Mixing just until the crust comes together.
Separate into 2 equal portions, form each into a round disk and wrap in plastic wrap. Place in your fridge for a minimum of 45 minutes. You want the crust to be chilled but still pliable.
While waiting for the crust to chill, mix together the ingredients for the pie filling. Stirring until everything is incorporated and the apples are well coated. Set aside until the crust is ready.
Lightly flour your work surface, and start with one piece of the dough. Roll out enough to fit your 9 inch pie pan, gently place into the bottom of your pan and press lightly around the edges so the crust fits well into the pan.
Pour apple mixture on top of the crust, reserving some of the liquid if you notice there is too much, as this will create a soggy bottom crust.
Roll out the top crust to fit evenly over the top, trim any excess dough that might be hanging off and either flute or seal with a fork (this is my desired method).
Brush the top with heavy cream, sprinkle with coarse sugar, and cut an "X" in the top to allow the pie to vent.
Bake for 10 minutes at 425 degrees and then lower the temperature to 350 and bake the pie for another 40-50 minutes or until the crust is well browned and the filling is bubbly.
Remove from the oven and allow the pie time to cool.
Slice and serve with your favorite ice cream.
Enjoy this perfectly Fall tasting treat!
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