PIE. I would happily face plant into this pie and eat it “show-mommy-how-the-piggies-eat” style, its THAT good.
So good in fact, it only lasted approximately 48 hours and then it was gone. I miss you pie. But not to worry, this was the first of many. I went apple picking last weekend and I thought what better way to use up an excess of apples than a pie. I picked three types of apples golden delicious, granny smiths and galas. I bought apple butter and drank apple cider slushies and rode on a hay ride (with lots of little ankle biters,) it was a really fun day.
So let me tell you, I did my apple pie research before creating the above beauty. I asked most people I knew for their recipes and looked up a bunch of recipes online and after mixing and matching, I came up with this recipe. I’m a cinnamon lover, so while most apple pies called for a 1/2 a teaspoon to maybe 1 teaspoon of cinnamon at most, I put almost a tablespoon into mine and added some pumpkin pie spice as well. I also tried two new things, I cut the sugar down from my usual 1 cup to 2/3 cup and I used a combination of three types of apples instead of only using my stand by, Golden Delicious.
All these little tweaks worked out well and the pie was delicious! For the crust, I am a butter-only crust purist. Nanette at Provisions taught me that and I’ve stuck to it ever since. Provisions is a great bakery, located in Pelham, New York. I worked there in college and I’m pretty sure it was the best job I have ever had for many reasons, but mostly because I got to learn things about baking, like how a butter crust is really the ONLY crust you should ever make. Thanks Nanette!
I’m still working on my pie decorating skills. One day, maybe I’ll be as good as Martha. Have you seen these braided pie crusts people have been doing? They are so pretty! In the mean time, we’ve got the old pointer finger and thumb crimping method going on over here. Always remember to cut an opening of some sort in the top of your pie, or else it will explode, I speak from experience. You could be all cutesy and cut polka dots or hearts in the top or you could be lazy and just cut a few lines like I did, whatever floats your boat.
- Pie Filling:
- 8-9 apples: a mix of golden delicious, granny smith and gala
- 2 tablespoons of lemon juice (fresh is best!)
- 2 heaping tablespoons of flour
- ¾ tablespoon of cinnamon
- ½ teaspoon of pumpkin pie spice
- pinch of salt
- pinch of nutmeg
- ⅓ cup brown sugar
- ⅓ cup white sugar
- 2 tablespoons of apple cider
- 2 tablespoons of butter cut into tiny pieces
- 1 cup (about 2 sticks) unsalted butter
- 2 and ½ cups all-purpose flour, plus extra for rolling out
- 1 teaspoon salt
- 1 teaspoon sugar
- ¼ cup ice water, if needed
- Place the flour, sugar and salt in a large mixing bowl, whisk together
- Cut the butter into small pieces (make sure your butter is super cold!)
- Add the butter into the flour mixture and cut it into the flour either by hand or with a pastry blender. The mixture should look like coarse meal with the butter left in pea size pieces.
- Drizzle two tablespoons of ice water into the mixture and blend. When a handful of dough squeezed together just holds its shape, you've added enough. Add more if needed.
- Turn the dough out on to a clean work surface and split into two equal pieces. Form them into two disks, cover in plastic wrap and refrigerate for at least 1 hour before using.
- Roll out pie dough on a well flour surface until it is about ⅛ inch thick. Place in pie dish.
- Peel and slice your apples. Try to make them all the same size for even cooking time
- Add the lemon juice and apple cider to the apples, this keeps them from browning
- Mix together the flour, spices and sugar
- Sprinkle the mixture over the apples
- Toss, toss, toss
- Add apple mixture to the prepared pie plate and make sure to include all of the juices at the bottom of the bowl.
- Add second layer of pie crust to the top of the pie, make your design and be sure to cut a few spots for steam to escape as the pie is cooking.
- Bake at 375 for 1 hour. Cool completely and serve with whipped cream or vanilla ice cream!