Classically Delicious Apple Pie
Apple pie that's perfect for every occasion
Today, as we're well into fall, and I'm craving those warm spices I thought I would share my favorite apple pie recipe. I make this for different occasions through the year and it never gets old.
- Pie Filling:
- 6-7 Granny Smith apples (6 if the apples are bigger, 7 if they're smaller)
- 3/4 cup of sugar
- 2 tablespoons of flour
- 3/4 teaspoon of ground cinnamon
- 1/4 teaspoon of salt
- 1/8 teaspoon of ground nutmeg
- 1 1/2 tablespoons of lemon juice
- Pie Crust:
- 2 1/2 cups of all purpose flour
- 1 cup of unsalted butter, very cold and cut into 1/2 inch cubes
- 1 teaspoon of salt
- 1 teaspoon of sugar
- 6-8 tablespoons of ice water
- Pie Filling:
- The first thing you're going to do is core and peel all of your apples.
- Then cut them. I cut my apples into squares, but you can cut them however you like.
- Then add in the lemon juice first, to stop any browning, add the sugar, flour, cinnamon, salt and nutmeg. Give it a good mix so everything is really well combined.
- I do this the night before baking because I like to give the apples a good amount of time to soak up all the flavors but this can be done the day of baking.
- Pie Crust:
- For this I use my food processor, and the first thing step do is add in the flour, sugar and salt and pulse a few times to mix.
- Then add in half of the butter and pulse a few times. Once you've done that add the rest of the butter and pulse about 6-8 times or until the butter pieces are no larger than large peas.
- Add in your ice water a tablespoon at a time, make sure there's no ice cubes, pulsing once or twice after each addition, until the dough has just started to hold itself together.
- Empty your dough onto a flat surface and divide into two evenly sized mounds. Knead each mound into a disc, careful not to over knead,
- Sprinkle each disc with a little bit of flour, wrap in plastic wrap and put in the fridge. You can do this for an hour but they can keep in the fridge for up to 2 days.
- When you're ready to use the dough pull out one disc from the fridge and let sit for 5-10 minutes so it's easier to roll out.
- Lightly flour your surface and roll your dough into a 12 inch circle about an 1/8 of an inch thick.
- Place into your 9 inch pie pan, making sure to press into the bottom and sides and trim the excess.
- Once you're done that preheat your oven to 425 degrees Fahrenheit.
- Add your filling and roll out the top crust. If your going to do a design in the top crust do that then place your top crust on the pie, cut off the excess but leave an overhang so you can fold the top over and under the bottom crust and press together.
- Using your thumb and forefinger flute the edges. You can also press with a fork, whichever you prefer.
- Put your pie in the over for 40-45 minutes, stopping after the first 15-20 minutes to wrap the crust in 2-3 inches of foil so it doesn't burn. When the crust is golden brown and the apples are tender it's done.
- When the pie is done pull it out and place on a cooling rack to cool completely.
- Serve and enjoy!