Today I had a hankering for Homemade Apple Pie. The power of subliminal suggestion had me desperate for all things apple last week, never let it be said that I am not influenced by those around me.
Or maybe it shows the power of the blogging world when we all work together. Its funny how often a dinner or dessert suggestion comes to mind after seeing an amazing picture on Facebook.
Or maybe it is the fact that the American Thanksgiving is coming soon and APPLE PIE is the perfect dessert. And if you top that off with homemade ice cream, well the meal is complete.
Apples and Cortlands
After seeing all of the posts and then realizing I have not been posting near enough food lately I sent Kent off for apples ( specifically Cortlands). I decided I need to make an Apple Pie and for that well yep apples are needed.
Did you know that Cortland’s are the best pie apple there is? Hence for me the best dessert apple. I have a tendency to use my Cortland’s in my Apple Crisp, baked apples and well any apple dessert. Do you have a fav baking apple?
Ingredients to a perfect Pie Crust:
So let’s get down to basics, what actually does one need for pie? Let’ start with the pastry and then move on to the filing shall we.
- 3 c. all-purpose flour
- 1 t. salt
- 1¼ c. vegetable shortening
- 7-12 T. ice-cold water
Apple Pie Filling Ingredients:
- 6 c. peeled and sliced apples
- 2/3 c. granulated sugar
- 1 t. ground cinnamon
- 1/8 t. ground nutmeg
- 2 T. unsalted butter, cut into 4 or 5 pieces
Note: To make a deep dish pie, double the filling ingredients and roll out the bottom crust to a 12-13 inch diameter.
Quick Tip:
If you are new to baking and a tad afraid of Pastry, you can always purchase a ready made pie crust and start with making the filling. hen I was first starting out I could not make a crust I liked so I use to purchase the Tenderflake ready made crust. And I may always keep one in the freezer for those last minute dinner celebrations
How to make a Perfect Apple Pie
- Place top oven rack in center position and pre-heat oven to 450°F.
- To prepare pie crust, add flour, salt, and vegetable shortening to a large bowl and mix with a hand mixer. Gradually add ice-cold water until the dough binds together and can form a ball. Place in the refrigerator and chill for 30 minutes.
- Meanwhile, add sliced apples, sugar, cinnamon, and nutmeg to a large bowl and toss gently to combine.
- Remove the dough from the refrigerator and divide into 2 even sections. Roll out each piece of dough into a 10-11 inch diameter for a 9-inch pie.
- Line a 9-inch pie pan with one of the crusts. Transfer the apple filling to the pie crust.
- Place top crust over the pie and crimp the edges together. Cut 4-5 vents into the top crust with a sharp knife and place a small piece of butter in each. Cover edges with foil or a pie crust protector to prevent over browning.
- Bake for 10 minutes at 450°F. Reduce temperature to 350°F and continue baking for another 35-40 minutes. Remove from oven and cool for at least 15 minutes before slicing and serving with some No Churn Vanilla Ice Cream, if desired. Enjoy!
Ingredients
- Pie Crust Ingredients:
- 3 c. all-purpose flour
- 1 t. salt
- 1¼ c. vegetable shortening
- 7-12 T. ice-cold water
- Apple Pie Filling Ingredients:
- 6 c. peeled and sliced apples
- 2/3 c. granulated sugar
- 1 t. ground cinnamon
- 1/8 t. ground nutmeg
- 2 T. unsalted butter cut into 4 or 5 pieces
Instructions
- Place top oven rack in center position and pre-heat oven to 450°F.
- To prepare pie crust, add flour, salt, and vegetable shortening to a large bowl and mix with a hand mixer. Gradually add ice-cold water until the dough binds together and can form a ball. Place in the refrigerator and chill for 30 minutes.
- Meanwhile, add sliced apples, sugar, cinnamon, and nutmeg to a large bowl and toss gently to combine.
- Remove the dough from the refrigerator and divide into 2 even sections. Roll out each piece of dough into a 10-11 inch diameter for a 9-inch pie.
- Line a 9-inch pie pan with one of the crusts. Transfer the apple filling to the pie crust.
- Place top crust over the pie and crimp the edges together. Cut 4-5 vents into the top crust with a sharp knife and place a small piece of butter in each. Cover edges with foil or a pie crust protector to prevent over browning.
- Bake for 10 minutes at 450°F. Reduce temperature to 350°F and continue baking for another 35-40 minutes. Remove from oven and cool for at least 15 minutes before slicing and serving with some No Churn Vanilla Ice Cream, if desired. Enjoy!
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