Easy as Apple Pie

Happy almost-Thanksgiving! No matter where you’re having the big meal, this pie will be welcome. It’s pretty traditional and totally delicious.

I know some of you might be a little nervous about making your own crust, but don’t be. Pie dough, like dogs, can sense fear. Approach it confidently and it will respect your dominance. I tried to make the recipe below pretty clear since it’s really only a few steps: make the dough, make the filling, roll the crusts, fill the crust, bake. And then eat. You can handle that.

What else are you making for Thanksgiving? It’s not too late to share a recipe. Email redhookbkcsa at gmail dot com.

Apple Pie

Makes 1 9″ pie

Dough:

  • 2 1/2 cups flour
  • 1 tsp salt
  • 2 tsp sugar
  • 8 oz (1 cup or 2 sticks) cold butter
  • 1 Tbs lemon juice
  • 1/2 cup cold water

In a medium bowl combine the flour, salt and sugar. Cut up your butter into small pieces then stir it into the flour with a fork or pastry blender. Keep going until the butter pieces are about pea-sized. In a cup, combine the water and lemon juice. With a wooden spoon or your hands, mix in about half of the liquid, then add more liquid a bit at a time as you mix. You might need a tablespoon or two more water, but the dough should be a little crumbly. Spread a sheet of plastic wrap on the counter and dump the dough onto it. Form the dough into a log, wrap it, and refrigerate at least an hour (you can also make the dough a few days ahead of time). This will make enough dough for a top and bottom layer for a 9″ pie, plus some extra for the crust of a pumpkin pie or a few little cookies.

Filling:

  • 7 medium apples
  • 1/2 c sugar
  • 2 tsp cinnamon
  • 2 Tbs melted butter
  • 2 Tbs flour

Peel, core, and slice the apples, put them in a big bowl. Stir in the sugar and cinnamon. Stir in the butter. Add the flour and toss to coat. Set aside while you roll the dough.

Rolling out the dough:

Cut a 8 1/2 oz blob from your log of dough (about 1/3 of the total log). Flatten into a disc with your hands. Lightly flour your workspace and rolling pin. Roll the dough into a 12″ circle. New to the game? Start with your rolling pin in the center of the disc and roll away from you. Lift the disc and rotate it about an inch. Roll from the center again. Repeat, adding more flour as needed. When it’s the right size, fold it in half, pick it up, and unfold it in your pie pan. Pop this in the freezer while you roll the top crust the same way.

Assembly:

Preheat the oven to 425. Fill your bottom crust with the apple mixture. Cover with the top crust. Fold the dough edges under and crimp to seal. Cut a few vent holes in the top crust. Brush with a beaten egg if you like or sprinkle with a teaspoon of sugar. Pop the whole pie in the fridge or freezer while the oven heats. A cold crust keeps its shape as it bakes.

When the oven is hot, put the pie on a baking sheet and bake it 15 minutes. Turn it around and lower the temperature to 350 and bake 20-30 minutes more, until the crust is golden and the juices are bubbling in the center. Cool at least 1 hour before cutting to let the filling firm up.  Otherwise you’ll get (delicious) apple soup.

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One response

  1. Pingback: Pumpkin Pie from Actual Pumpkin « Collard Courier

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