Over the weekend, I made my first apple pie all by myself. I did make an apple pie once with my grandma but since she is a pie pro, I was just there to watch the master work. But this time, it was all me. So later, when I shared the pie with friends for dinner, I was the one with the nerves, hoping I had succeeded. Everyone lived and said they enjoyed it and I thought it was pretty tasty too.
Apple Pie Crust
recipe from Baked
3 cups flour
1 Tbsp sugar
1 tsp salt
1 cup cold unsalted butter
¾ cup ice cold water
*This recipe instructed using a food processor. Since I don’t have one, I used a pastry cutter and my hands and in the end, I did end up with a usable pie crust. I have listed the food processor directions below in italic print for those with the machine.
In a medium bowl, whisk the flour, sugar and salt together.
Cut the cold butter into cubes and toss the cubes into the flour mix to coat. Use the pastry cutter and work the butter cubes into hazelnut size bits.
Then begin drizzling in the ice cold water, while stirring with a spoon. When all the water has been incorporated, use your hands to get the dough to come together. Don’t overwork or over knead.
Split the ball of dough into two equal parts. Flatten the balls into disks and wrap each in parchment paper and then in plastic wrap. Refrigerate the disks until firm, about 1 hour.
With a food processor, dump the flour/butter cube mix in the processor bowl. Pulse the food processor in short bursts until the pieces of butter are the size of hazelnuts.
While pulsing in quick, 4-second bursts, drizzle the ice water into the food processor through the feed tube.
As soon as the dough comes together in a ball, remove it from the food processor and divide it into two equal balls. Flatten each ball into a flat disk and wrap each disk first in parchment paper and then in plastic wrap. Refrigerate the disks until firm, about 1 hour.
Apple Pie
recipe from Baked
½ tsp cornstarch
1 cup packed brown sugar
7 medium Granny Smith apples
3 Tbsp unsalted butter
2 tsp vanilla extract
1 tsp whiskey
1 tsp cinnamon
1 large egg, beaten
1 Tbsp raw sugar
1 recipe pie crust
Prep a floured work surface. Unwrap one of the chilled balls of dough and place it on the floured surface. Roll out into a 12-inch round. Transfer the dough to a pie plate and work the dough into the dish by folding any overhanging dough under and crimping the edge as you go. Wrap and freeze the crust until firm, about 2 hours.
Preheat the oven to 375°.
In a small bowl, whisk together the cornstarch and brown sugar. Peel and core the Granny Smith apples, then slice them into 1/8-inch slices.
In a large pot, heat the butter over medium heat. Swirl the pot occasionally until the butter begins to brown. As soon as the butter is evenly browned, add half of the apple slices and cook over low heat for 10 minutes or until the apples are softened.
Add the remaining apples and the cornstarch/sugar mixture. Mix until the sugar has melted and then add the vanilla, whiskey and cinnamon to the saucepan. Cook the mixture for 5 minutes or until the filling is bubbly and thick. Do not overcook.
Prep the work surface again with flour and roll out the second chilled ball of dough into a 12-inch round.
Pull the now frozen pie crust from the freezer and pour the apple filling in. Top with the second round and trim the dough, leaving a ½ inch overhang. Crimp the edges together. **This is important. I didn’t do a good job of this and when the filling started bubbling, it made its way out of the crusts and on to the bottom of my oven. So crimp completely!! Also, it’s a good idea to put a cookie sheet under the pie in the oven to catch such drips.**
When the crusts have been crimped together, brush the top with the beaten egg and sprinkle with the raw sugar. Cut 3 steam vents into the top crust.
Bake the pie until the filling bubbles and the crust is golden brown, about 1 hour. Cool for 1 hour and serve warm.
I apologize for the less than fantastic pictures of the pie. When the pie was finished, it was time to eat it. So we did.
-amy c
