Arts & Culture

Apple Pie

As the weather starts to cool and leaves that were once bright green begin to fall to the ground in shades of red, orange, yellow, and brown, what better thing to do than enjoy a freshly baked apple pie? The aroma of an apple pie is simply irresistible and it is the perfect way to use all the apples this season has to offer. Whether served on its own, with whipped cream, a scoop of vanilla ice-cream, or even a slice of cheddar cheese as some suggest, apple pie is the perfect autumn treat. After trying many different pie crust recipes, I have found one that is both easy for the beginner baker and delicious. The filling is just right as well with the perfect apples to crust ratio!

Begin by gathering the following ingredients:

For the pie crust:

2 ½ cups all-purpose flour
½ teaspoon salt
1 cup unsalted butter, chilled and diced
½ cup very cold water

For the filling:

8 or 9 medium Granny Smith Apples
½ cup unsalted butter
3 tablespoons all-purpose flour
¼ cup water
½ cup white sugar
½ packed brown sugar

To make the crust, start by combining the flour and salt in a large bowl. Using a pastry cutter, cut the butter into the mixture until it resembles coarse crumbs. This will probably take about five minutes. Some substitutes for a pastry cutter include a knife, fork, or whisk, although sometimes the dough gets caught inside the whisk and it must be removed with a knife. Stir in the water one tablespoon at a time–the entire half cup will probably not be necessary until the mixture forms a ball. As soon as the dough forms a ball, enough water has been added. Try not to overwork the dough or add too much water, as that will lead to tough dough. Cut the dough ball into two halves and wrap each in plastic wrap before placing them in the refrigerator for at least four hours or overnight.

When the dough is ready, gather all of the ingredients for the filling. Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius). Then, take out one ball of dough and roll it out onto a lightly floured surface until it is large enough to fit a nine-inch pie plate. Place the dough into the pie plate and press it evenly onto the bottom and sides of the plate. Then, peel, core, and thinly slice the apples and place them into the pie plate.

Next, take out the second ball of dough and roll it out onto a lightly floured surface until you achieve the desired thickness. Divide the dough into eight even strips and use them to top the pie with a lattice crust. Do this by laying four of the strips, evenly spaced apart, over the mound of apples. Then, weave a fifth strip perpendicular to the other four so that it goes over the first and third strips and under the second and fourth. Repeat this pattern with the remaining strips, alternating between covering the odd and even number strips. When this is finished, the pie will have a lovely top crust, which also allows the pie to cool quickly because the holes let the steam escape.

When the crust is prepared, melt the butter in a medium saucepan. Stir in the flour to form a paste. Add the water, white sugar, and brown sugar, and bring the mixture to a boil. Then, reduce the temperature and let the mixture simmer for about five minutes. Gently pour the sugar and butter liquid over it. Pour slowly so that it does not run off. Using a spatula to spread the liquid across the pie can be helpful.

Place the pie in the oven and bake it for fifteen minutes. It may be a good idea to place a sheet of aluminum foil or a cookie sheet underneath the pie to catch any of the butter and sugar liquid that might run off while it bakes. After the fifteen minutes is up, reduce the temperature to 350 degrees Fahrenheit (175 degrees Celsius), and bake the pie for an additional thirty-five to forty-five minutes until the apples are soft. Allow the pie to cool for at least thirty minutes before serving.

Not only does this pie taste wonderful when it is fresh out of the oven, but it also tastes delicious when it is cold, so don’t worry about reheating it if you manage to have any leftovers. Enjoy!

 

Sources:

“Butter Flaky Pie Crust.” Allrecipes.com, https://www.allrecipes.com/recipe/24094/butter-flaky-pie-crust/?internalSource=hub%20recipe&referringContentType=Search&clickId=cardslot%201

“Apple Pie by Grandma Ople.” Allrecipes.com,
https://www.allrecipes.com/recipe/12682/apple-pie-by-grandma-ople/?internalSource=hub%20recipe&referringContentType=Search&clickId=cardslot%201

17 Comments

  1. Wow! That looks good! Great Job Isabel! Cannot wait to make one of my own.

  2. Julia Holmgren

    This looks delicious, Isabel!!! Apple pie is my favorite, and I can’t wait to try this recipe out!

    • Isabel Rogers

      Thanks so much Julia! Apple pie is my favorite as well, and this is the best recipe that I have tried so far!

  3. i need.

  4. Sounds delicious😋

  5. Oliver+Munzer

    WOW!!!!!! I AM GONNA MAKE THIS 100%

  6. Yummmmyy I’ll have to try this out sometime! Thanks!

  7. Cheese Cheese

    Hey Isabel! I want to try out this recipe sometime, and i was wondering if this recipe is for a nine inch pie tin? it seems like a pretty big pie to me. Thanks!

    • Isabel Rogers

      Hello! Yes, this recipe is for a 9-inch pie plate. Since a 9-inch pan is the standard for pies, you should always use one unless the recipe says to use something else. 😉 I’m glad you plan to give this recipe a try!!

  8. Great job on this Isabel! i dont actually make this i just enjoy imagining what it would taste like. hehe

  9. Yumm this sounds so good! Good job Isabel!

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