A is for Apple (Pie)

To make use of my new mixer I decided to whip up an apple pie to go with our holiday feast.

If you don’t want to do the crust yourself, don’t have a mixer/the energy, etc., I’m told that Pillsbury makes an excellent flaky pie crust all ready to go, in that case, you can just skip to the filling part.

I peeled 6 apples but ended up only using 5 because it was looking pretty packed, in hindsight, I could’ve arranged the slices better to fit the 6th one because the pie didn’t come out a thick as I would’ve liked.

When pouring in the filling, I tried to put more apples in the middle of the plate in a bit of a dome-shape if the crust deflated a bit after baking.

Like many of my favourite recipes, the filling is something you can adjust to suit your own personal tastes, do a taste test or two, just remember to save some apples for the pie!

CRUST (2 Crust)
2¼ cup all-purpose flour
¼ teaspoon salt
½ cup shortening, well-chilled
2 tablespoons butter, well-chilled
5 – 6 tablespoons cold water

1) In a large bowl, mix salt and flour together (flat beater on low – 15 seconds)
2) Cut shortening into pieces and mix until shortening looks like small peas (30 – 45 seconds)
3) Add in water 1 tablespoon at a time until dough moistens & forms
4) Divide dough into halves, roll into separate balls, wrap in plastic wrap and refrigerate for 15 minutes
**during this time, you can mix the filling**
5) Roll 1 ball between 2 pieces of wax paper out to 1/8” thickness, gently fold into quarters and carefully open into a 9” pie pan, pressing into the sides and bottom (see #4 below)
6) Repeat for 2nd ball of dough, for top crust

½ cup granulated sugar
½ cup brown sugar (packed if you like it sweeter)
2 tablespoons all-purpose flour
1 teaspoon cinnamon
1/8 teaspoon nutmeg
1/8 teaspoon salt
5 – 7 medium-sized apples (Peeled, cored and thinly sliced)

1) Preheat oven to 400F.
2) Combine sugars, flour, cinnamon, nutmeg and salt in a large bowl, mix well.
3) Stir in apples, taste a slice to see how you like the sweetness – adjust accordingly (lemon juice can help a bit if you want more tartness)
4) Roll out pie crust and press into pan, if not done so already
5) Pour mixture into crust and dot with butter
6) Roll out top crust over everything, pressing edges together, making sure there’s a seal. Cut off excess crust
7) Crimp edges (I use a fork) and cut slits for ventilation
8 ) Sprinkle some extra cinnamon and sugar over if desired
9) Bake for 15-20 minutes, take out and cover edges with foil, then bake for an additional 35-40 minutes


“Good apple pies are a considerable part of our domestic happiness.”
Jane Austen


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