Apple Pie

September 25, 2014 § Leave a comment

baked apple pie

This recipe was inevitable. You go apple picking, and then it’s pretty much mandatory that you make a pie. A few gratuitous apple picking photos are below, there were a lot of cute animal residents at the farm in Maryland where we picked the apples!

homestead farm apple picking

With this pie, I went back to basics. I used my favorite oil pie crust, but I stuck with all purpose flour instead of adding some whole wheat. I was making this pie for a Rosh Hashanah dessert get-together and wanted it to have broad crowd appeal, but also was craving the delicate flakiness that only all purpose flour can provide.

baby goat at homestead farm alpaca at homestead farm

I love the combination of tart, crunchy Granny Smith apples (my favorite snacking apple) with a softer, more balanced apple like a Cortland or McIntosh, and the filling is well spiced and full of flavor. I may or may not have had to use extra apples because I ate about a third of the slices as I prepped the filling.

peeled apples

I hope you consider trying out this recipe with your apple-picking haul, or just some good apples from your grocery store. What’s fall without apple pie?

apple pie filling

Apple Pie

Crust from The Boston Globe; filling adapted from Smitten Kitchen who adapted it from The America’s Test Kitchen Cookbook

For the Crust:

  • 2 cups all purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup vegetable oil
  • 1/4 cup milk

For the Filling:

  • 3 medium Granny Smith apples
  • 2 pounds McIntosh or Cortland apples
  • 2 tablespoons all purpose flour
  • Juice and zest from 1 lemon
  • 1/3 cup sugar
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt

Prepare the Crust:

  1. Pour just over 1/2 cup of vegetable oil into a liquid measuring cup.
  2. Pour in the milk so you end up with just over 3/4 cup liquid–I find adding an extra splash or two of milk beyond the 1/4 cup called for above helps the dough come together better. Do not stir
  3. In a large bowl, add the flours and salt and mix.
  4. Pour the entire liquid mixture into the bowl of dry ingredients.
  5. Use a rubber spatula to combine the wet and dry ingredients. If the dough feels dry, add a splash or two more of oil. If the dough feels wet, you are on the right track!
  6. Clear off your counter and wet it with a damp cloth or paper towel. Place a piece of parchment or wax paper down on the counter (the water helps the paper to stick).
  7. Place two thirds of the dough on the parchment paper and place another piece of parchment paper on top.
  8. Using a rolling pin, roll the dough into as much of a circle as you can, about 1/8 inch thick.
  9. Remove the top piece of parchment paper from the dough slowly (The Globe smartly recommends working from the edges to the center. I throw caution to the wind and just pick a side of the crust to start with).
  10. Bring a 9 inch pie pan (or whatever size you have) close to you, and in one fell swoop, slide your hand under the dough and bottom piece of parchment and flip it over into the pie dish as best you can. Remove the parchment paper.
  11. If you lost a few pieces, do not worry– you can use your fingers to push the dough back into any holes or recycle it for the top crust.
  12. Roll out the remaining dough for the top crust in the same fashion. You can let it sit on the parchment paper while you prepare the filling. I find that this dough does well at room temperature.

Prepare the Filling:

  1. Peel apples and cut into 4 pieces around the core. Cut each piece into 1/4 inch cubes.
  2. In a medium bowl, toss apples with 2 tablespoons flour, lemon juice and zest, sugar, cinnamon, nutmeg, and salt.
  3. Taste the mixture; if it’s not sweet enough for your taste, add another tablespoon of sugar.

Add Top Crust and Bake:

  1. Preheat oven to 425 degrees.
  2. Pour the filling into the pie dish. Spread out the fruit evenly.
  3. Remove the top piece of parchment paper from the top crust, and flip the top crust onto the pie in the same way you did the bottom crust. Use your fingers to piece together any holes, but don’t worry if the top crust doesn’t cover the pie completely.
  4. If your top crust does cover the pie nicely and the ends meet the bottom crust, pinch the top and bottom crust together.
  5. Slice a few vents in the top crust with a knife.
  6. Wrap the edges of the crust with strips of foil to prevent burning. I don’t get too perfectionistic about this, just do your best. You can also use a pie protector. My mom gave me this one and it works well.
  7. Bake with the foil or pie protector for 25 minutes, and then 15-20 minutes without. The pie is done when the crust is golden brown.



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