Homemade Apple Pie
September 28, 2008
Does anything say Fall better than apple pie? I don’t think so. That’s why I decided to make one to take to my in-law’s last night for dessert. My sister-in-law, her husband, and their kids came up for the Auburn/Tennessee game (Go Auburn!) this weekend and we were invited for dinner yesterday after the game. Knowing that our nieces would be there I wanted to take something that everyone could eat for dessert. I figured no one could say no to apple pie and vanilla ice cream. But just in case I took these blondies, too.
I had never made a from scratch apple pie before. Normally I cheat and use a refrigerated pie crust but I thought it would be more special if I put in the extra effort and made the dough myself. When searching for a recipe I came across this one on Annie’s blog. After talking to her and finding out it is her “go to” apple pie recipe, I figured it had to be awesome! It really wasn’t that difficult to make the dough. In fact I made this pie and the blondies after work on Friday and it only took a couple hours start to finish for both. I didn’t have the patience that night to make a lattice top but maybe I’ll try that next time. Everyone loved the pie and blondies. No one could choose just one and had to sample both!
For the crust:
3 cups all-purpose flour
½ tsp. salt
6 oz. butter (1 ½ sticks), chilled and diced
5-6 Tbs. cold water
For the filling:
2 lbs. peeled, cored and thinly sliced Granny Smith apples
1 Tbs. all-purpose flour
¼ c. sugar
¾ tsp. apple pie spice
Sift the flour and salt into a bowl. Add the butter. Cut the butter into the flour or rub it in with your fingertips until the mixture is crumb-like. Sprinkle 5 tablespoons of water over the mixture. With a fork, toss gently to mix and moisten it. Press the dough into a ball. If it is too dry to form a dough, add the remaining water. Wrap the ball of dough with plastic wrap and refrigerate it for at least 30 minutes.
To make the filling, add the apple slices to a mixing bowl. Add flour, sugar and apple pie spice and toss to coat evenly.
Remove the dough from the refrigerator and let warm up a bit if necessary. Preheat oven to 375°.
Cut the dough in half. On a floured surface, roll out one half into a 12-inch round, about 1/8 inch thick. Try to keep the dough as round as possible. Transfer the rolled-out pastry to a 9-inch pie dish. Roll out the pastry for the top crust and cut it into strips about 1/2 inch wide; set aside. Put in the filling and smooth so the top is level.
To create the woven lattice top, use the longer pastry strips near the center of the pie and the shorter ones near the edges. Cross the two longest strips over the center of the filled pie. Place a second long strip over the top cross strip. Fold back every other strip onto itself and lay a cross strip in place, then return folded-back strips to their original position. Continue weaving in this fashion, working from the center of the pie toward the edges. Trim and flute the edges decoratively with your thumb. Bake for 45 minutes or until pastry is golden brown and the fruit is tender. Cool on a rack. Serves 8.
* I brushed an egg wash on top of the crust and sprinkled with a little extra sugar before baking