Apple Pie is one of my all time favorite eats. It's just so homey and delicious. The epitome of comfort food. When my husband requested it this weekend, I simply had to oblige.
Pie is my favorite baked good to create. There's something so therapeutic for me in working the dough. The recipe I use is so basic but it turns out perfect every time. I'll let you in on a secret. I don't use a pastry cutter. I've yet to find one that doesn't mash the mixture together. And though I don't know the science behind it, if you mash your butter into the dry ingredients your pie crust is going to be heavy and gluey. It seems strange since you gather it all together at the end anyway but trust me. I've got experience with this.
Flaky Buttery Pie Crust
2 1/2 cups all-purpose flour
1/2 tsp. salt
1 cup chilled, unsalted butter
7-8 Tbsp. ice water
*Whisk the flour and salt together in a bowl. Cut in the butter with two knives until mixture resembles coarse crumbs. Or you can pulse the ingredients together in a food processor for a few 1 second pulses. Drizzle ice water over the flour mixture and toss with a fork to moisten. Gently gather the dough together with your hands and then divide dough, rolling out each section onto a floured surface. One crust for the bottom and one for the top. Drape one prepared disc into your pie pan and trim.
I know in the instructions I tell you that you can use a food processor. This way is super fast and works great as long as you don't over pulse, but I've only ever done it once. That's just because I love to work with the dough even in this stage. I always use butter knives to cut the butter into the flour mixture, initially. Then, and here's another secret, I use my fingers to finish it off. I don't know if there is a name for this method I use but I lightly rub the remaining clumps of butter and flour together through my fingertips, just tossing and lightly rubbing the mixture and in no time at all it attains the perfect pebbly texture.
Apple Pie Filling
7 Large Pink Lady Apples, peeled and sliced
*Depending on how packed you like your pie you may want to use more apples.
1/2 cup white sugar
1/4 cup packed dark brown sugar
1/4 teaspoon salt
3 Tablespoons cornstarch
If you use more apples that will create more juice so you may need to up your cornstarch depending on your desired thickness
1/4 teaspoon grated lemon zest
2 Tablespoons fresh squeezed lemon juice
1/8 teaspoon ground cinnamon
1 egg white
1 Tablespoon heavy shipping cream
1. Preheat your oven to 400 degrees
2. In a small bowl whisk together the cornstarch and lemon juice
3. In a dutch oven or heavy saucepan combine the apples, sugars, salt, lemon zest and lemon juice and cornstarch mixture. Cover and cook over medium heat stirring often for about 15 minutes or until apples are tender.
4. Pour the apple mixture into your prepared pie shell, top with your other pie crust and seal the edges. Cut some slits to vent or have fun and use a cookie cutter for cute shapes on the top. Cut out the shapes before you drape the pie though.
5. Lightly whisk together the egg white and whipping cream and then using a pastry brush gently brush the top crust and edges with the mixture. This will help with make the crust a beautiful golden. Lightly sprinkle some cinnamon and sugar on top.
6. Bake in a 400 degree oven for 25-30 minutes or until golden and bubbly. I recommend protecting the crust edge with some foil or a pie crust ring and then removing the ring for the last 10 minutes or so of baking.
After the pie came out of the oven I sprinkled it with some white sanding sugar, just to add a little extra pretty. And was the pie delicious? Why yes. Yes it was.
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