Our family made six pies for Thanksgiving, One of them being my all-butter-crust Apple Pie. I was never a fan of cooked fruit pies or any cooked fruit before, and then my darling daughter told me how much she enjoyed eating Apple Pie. As a result, I learned to love to eat it just as much as she does. Now, I like to make the pie even more because it makes her so happy.
Baking is my therapy, and now I get to share the calmness with my daughter. I get to teach her old recipes and learn to make new ones as she grows into a young lady. I attempted to make a lattice top this year for aesthetic reasons only. It didn’t come out as perfect as I had hope for but still quite wonderful to look at, which is the beauty of a lattice pie.
I hope you enjoy my Apple Pie recipe below. Here’s a song that reminds me of pie from the hit musical Waitress.
Pie Filling Ingredients
- 3 Large Apples
- .6oz Unsalted Butter
- 2oz Sugar (Split in Half)
- 1oz Water
- .25oz Cornstarch
- Pinch of Salt, Cinnamon, & Nutmeg
- 1tsp of Lemon Juice
Pie Filling Instructions:
In a small bowl, combine the 1oz sugar, cornstarch, and spices; set aside. Peel, core and slice the apples. In a large bowl, toss apples with lemon juice. Add sugar mixture; coat apples. In a bottom-heavy large skillet, melt butter over medium-high heat. Add the apple mixture, and cook, stirring, until the sugar dissolves (2 to 3 minutes). Add remaining 1oz of sugar, stir. Reduce heat to medium-low, and cook and stir until the apples soften and release most of their juices. (5 to 7 minutes). Simmer, allowing the juice to thicken and caramelize. Remove from heat, let cool completely. (Can be made days ahead)
Pie Dough Ingredients:
- 20oz Pastry Flour
- 14oz Butter
- 6oz Cold Water
- 2tsp Salt
- 1 Large Beaten Egg w/2oz Cold Water for Egg Wash
Pie Dough Instructions:
Preheat oven to 425. Cut cold butter into small cubed pieces. Refrigerate. Sift dry ingredients into large mixing bowl. Using the paddle attachment on your mixer to blend dry ingredients on a low setting then slowly add in cubed butter. You should stop when the butter pieces that are coated with flour are about the size of small peas. Add 2oz of ice water and lightly blend. Add more ice water 1oz at a time, until the dough begins to clump together. Make sure your hands are cold when handling the dough to help incorporate the butter into the flour. Round the dough, wrap in plastic wrap, store in fridge for 30 minutes.
Reduce oven temp to 375.
Make sure your rolling pin is cold before rolling out the dough. Cut dough in half (handle the dough as little as possible). Roll the chilled pastry dough out on a floured surface to about 1/8-inch in thickness. The pastry should be about 1 1/2 inches larger than your pie pan. Top pie pan with dough, add apple filling, then top filling with the other half of rolled out lattice dough. Bake pie on lower rack for 50 minutes.
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