Hey Curvy Girly’s!
Did you know that today is National Pie Day! Well, to celebrate I’m giving you all the details on making a Classic Apple Pie from scratch. There is something nostalgic about apple pie. I remember growing up and my mommy making apple pie and it was always topped with Thrifty’s Vanilla Ice Cream. The flavor sends me right back to childhood.
Apple pie is as American as you get for desserts. Now, they come in so many varieties such as Dutch Apple, Crumb topped and Caramel apple pies, but to truly celebrate #NationalPieDay, I had to make the traditional, classic and simple apple pie.
I wish I could say that the recipe below was passed down from generation to generation, but no… It’s actually a recipe that I’ve been using since culinary school, mixed with a little Alton Brown and America’s Test Kitchen. It’s a simple recipe that even a novice at baking could make. The recipe calls for you to use a food processor to make the dough, my food processor wasn’t working but I took it back to how my mom used to make the crust and simply used a fork to cut the shortening and butter into the flour mixture.
The crust in the recipes comes out so flaky, with a crunchy exterior but a soft interior. It’s really good and could be used for Peach Cobbler as well. The mixture of the Granny Smith and McIntosh apples gives you that sweetness with a little bit of tart, it’s perfect!
I hope that you enjoy and if you plan to make the pie, please share with us! We would love to see your masterpiece!
This Curvy Girl
Basic Pie Dough (Makes 1 Double-Crust 9″ Pie)
- 2 1/2 c. unbleached all=purpose flour, plus more for dusting the work surface
- 1 teaspoon salt
- 2 tbsp. sugar
- 1/2 c. vegetable shortening, chilled
- 12 tbsp. (1 1/2 sticks) cold unsalted butter, cut into 1/4″ pieces
- 6-8 tbsp ice water
1. Process the flour salt, sugar in a food processor until combined. (I used a fork to process the flour, shortening and butter in a bowl, you can also use a pastry blender). Add the shortening and process until mixture has the texture of coarse sand, about 10 seconds. Scatter the butter pieces over the flour mixture; cut the butter into the flour until the mixture is pale yellow and resembles coarse crumbs, with butter bits no larger than small peas. Turn mixture into a medium bowl.
2. Sprinkle 6 tablespoons of the ice water over the mixture. With a rubber spatula, use the folding method motion to mix. Press down on the dough with the broad side of the spatula until the dough sticks together, adding up to 2 tablespoons more ice water if the dough will not come together. Divide the dough into 2 balls and flatten each into 4″ disk. Place into a large Ziploc storage bag. Refrigerate at least 1 hour or up to 2 days before rolling.
Classic Apple Pie (Serve 8)
- 1 recipe Basic pie dough (See Above)
- 2 tbsp. unbleached all-purpose flour, plus more for dusting the work surface
- 3 large Granny Smith apples (about 1 1/2 pounds)
- 4 large McIntosh apples (about 2 pounds)
- 1 tbsp. lemon juice and 1 teaspoon lemon zest
- 3/4 c. plus 1 tablespoon sugar
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground allspice
- 1/4 teaspoon salt
- 1 large egg white, beaten lightly
1. Adjust an oven rack to the lowest position, place a rimmed baking sheet on it and heat the oven to 500 degrees. Remove one piece of dough from the refrigerator.
2. Lay the bag containing the dough disk on the counter, open the bag, reach in and move the dough to the middle. Then roll it, inside the bag, until the disk is roughly 10″ to 12″ across. Roll the dough from the center outward then rotate the bag slightly and then repeat. Place back in the refrigerator to remove any heat from the dough, to keep the fat in a solid state. And repeat with other dough disk. Using a paring knife, cut the bag down one side and then the other, so that you can peel back the part that covers the dough. Ease the dough into the pan by gently lifting the edge the dough with one hand and pressing it into the bottom with the other hand. Leave any dough that overhangs the lip of the pie plate in place; refrigerate the dough-lined pie plate.
3. Peel, core and quarter the apples, cut the quarters into 1/4″ slices and toss with the lemon juice and zest. In a medium bowl, mix the 3/4 cup sugar, the flour, spices and salt. Toss the dry ingredients with the apples. Turn the fruit mixture, including the juices into the chilled pie shell and mound it slightly in the center.
4. Place the second piece of dough over the filling. Trim the edges of the top and bottom dough layers to 1/2″ beyond the lip of the pie tin. Tuck this rim of dough underneath itself so that the folded edge is flush with the pan tin. At this point you can flute the edges or use a fork to seal. Cut 4 slits at the top of the dough. Brush with egg whites on the top of the crust and sprinkle evenly with 1 tablespoon of sugar.
5. Place the pie on a baking sheet and lower the oven temperature to 425 degrees. Bake for about 25 minutes, until top crust is golden. Rotate the pie rom front to back and reduce the oven temperature to 375 degrees; continue baking until the juices bubble and the crust is deep golden brown, 30 to 35 minutes longer.
6. Transfer to pie to a wire rack; cool to room temperature, at least 4 hours.
And Enjoy… 🙂
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