Fall is pie season, isn’t it? Apple pie tops the list since apples are in season too. The smell of cinnamon being baked along with that buttery scent, it’s hard to resist not having a slice after baking.
I’d usually have a slice of apple pie, a la mode (with vanilla ice cream) – it’s perfect together.
The key to a good pie is an awesome crust, wouldn’t you agree? Flaky and tender crust is what I’m looking for. Some would say shortening is key to having a good flaky crust, while that may be true. I’d like to have a good amount of flakiness and a whole lot of buttery flavour to my crust.
Generally, flaky crust are best for fruit filled pies or fillings that are non liquid. To get a flaky crust, consider the size of fat when cutting to the flour – the lumps should be pea-sized or even larger than that. Also, give the pie dough time to rest, at minimum 30 minutes but best overnight.
In my previous blog post from a couple of years back, I have mentioned that the recipe has been my go-to for pie crusts and it still is.
Oh and I’m sure you already know this but you gotta serve it with vanilla ice cream!
Apple Pie Recipe
4 cups all-purpose Flour
3/4 cup cold water
1 3/4 cup butter, unsalted (keep it very cold)
2 tsp salt
10 Granny Smith apples
3/4 cup sugar
2 tbsp flour
2 tbsp lemon juice
1 tsp cinnamon
¼ tsp nutmeg
2 tbsp butter
- Sift flour into a bowl.
- Dissolve sugar and salt in cold water.
- Rub the butter into the flour with your fingers or cut the butter with a pastry cutter, work on it until it the fat particles are “pea-size”.
- Add the water to the flour mixture. Mix very gently just until the water is incorporated and the dough has formed.
- Divide the dough into to 2 then place on a parchment paper and flatten into a disk and cover with saran wrap. Store in the fridge for at least 2 hours.
- Let the dough rest. While the dough is resting work on the apple pie filling.
- Peel, core and slice the apples to about 1/4 inch thick.
In a bowl, combine apple slices, flour, sugar, lemon juice, nutmeg and cinnamon.
***Pre-heat oven to 365F
- Take one of the disks from the refrigerator.
- Using a rolling pin, roll the dough on a clean, floured surface. As you roll, check that the dough does not stick on the surface, sprinkle in more flour if needed.
- Roll the dough to about 11-inch diameter, then carefully transfer the rolled pie dough to an 8 inch pie plate
- Place apple mixture on the pie plate on the rolled dough
For the top crust: Get the other dough disk from the refrigerator, roll the top crust at 11 inch diameter.
- Gently lift the dough and cover the pie dough with apple mixture, then add butter.
- Fold the dough and crimp the edges, you can use a fork.
- Make sure to cut a vent on the top crust. You can be creative with it or just cut slits on the top crust.
- Prepare egg wash: 1 egg + a splash of milk/cream, just whisk it together
- Brush pie with egg wash
- Bake for 50 to about an hour minutes or until the crust is golden brown and the juices from the filling bubbles.
- Let cool.
Serve at room temperature or slightly warm with vanilla ice cream!
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