Fall is, without a doubt, my favorite season. Every year I look forward to the cooler weather, baseball playoffs and of course fall food!
Apple pie is one of our favorites but we’ve never tried making one until today. I’m not sure what we were waiting for. The crust was so flaky and the filling was just sweet enough (and not overly sugary like most store bought pies). Christopher made the crust all by himself while I did the filling. It might not be the prettiest pie you’ve ever seen, but we’re pretty proud of it!
The pie crust recipe is from my Grandmother and I found the filling recipe on AllRecipes.com.
At the suggestion of my Grandmother, I substituted the flour in the filling recipe for cornstarch. Worked beautifully!
2C. + 2T. All-purpose flour
1/4C. Vegetable oil
1/4C. Ice cold water
Extra flour for rolling
5 Apples – I used 2 Braeburn and 3 Granny Smith
2T. Flour (or cornstarch)
1T. Lemon juice
2T. Butter (cut into 4 small slices)
To prepare crust
Combine flour and salt. Cut in Crisco with a pastry blender. Add vegetable oil and mix with a fork until just combined.
Mix in cold water and incorporate with hands. If the dough isn’t moist enough, just add more water a little at a time.
Divide into 2 balls. Roll on floured board or between 2 pieces of wax paper.
For the filling
Peel, core and slice the apples. Add to a large bowl with lemon juice.
Add the rest of the ingredients, except butter, and stir to combine.
Add to the pie pan (after the first layer of dough is down) and top with butter before putting on the second layer of dough. Crimp edges and perforate to allow steam to escape.
Cut long strips of tin foil and place them around the edge of the pie.
Bake at 400 degrees for 45 minutes. Remove foil and return to the oven for an additional 15 minutes.
Allow to cool at least 1 hour before serving.
Husband Rating – 4.5 out of 5 – “Near perfection, I made the crust!”
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