First you need to make the crust.
Option One: Go to the store and buy a premade crust.
Con: You have to lie that you made it. Convincingly.
The Real Con: You don’t have the satisfaction of making it yourself
Okay, the the REAL Con: the ingredient list might have unpronounceable words, so… you know… health.
So, Option Two – you make the crust yourself. Here’s the recipe:
- 1 1/4 cup all purpose flour
- 1 Stick (1/2 cup) butter chilled and diced – really, really really use butter. The real thing.
- 1/4 cup (this is 4 tablespoons) ice water
- 1/4 tsp of salt.
Directions (I’ll approach directions like you’ve never cooked before – skip what you don’t need 🙂 )
- Combine flour and salt.
- Cut butter in using a pastry cutter (yea! you finally get to use one of those wedding gifts)
- Add water in a tablespoon at a time, still using pastry cutter until dough is moist
- Wrap in plastic wrap, and store in fridge for at least 4 hours or overnight.
- Roll out dough on a floured surface big enough to fit your pie pan (there will be leftover dough)
- Transfer dough to pan and trim on the edges (add to leftover dough
I’m going to skip Option One and go straight to Option Two. If you’ve never made an apple pie before, you might just grab your favorite apple, but the apple you like to eat plain is usually sweeter and a bit softer than you want for an apple pie. The apple of choice is a granny smith. I know, for many they’re too tart on their own, but trust me, with all the sugar and cinnamon you add to the filling, the tartness from the granny smith mixes beautifully.
- 7 cups of peeled, cored and cut (or sliced) Granny Smith apples – usually about 2 1/2 pounds
- 3/4 cup sugar
- 3/4 cup brown sugar
- 2 tablespoons all purpose flour
- 1 tablespoon lemon juice (optional)
- 3/4 teaspoon ground cinnamon
- 1/4 tsp salt
- Core, peel, cut or slice apples – if you’ve been gifted with an apple corer peeler and slicer like this NOW is the time to drag it out
- Mix sugar in a bowl
- Add apples and coat
- Add remaining dry ingredients and lemon juice and continue to coat apples
- Pour into pie pan
I personally don’t like a lot of pie dough on top, it adds extra calories I’d rather use for actual pie. Many people will roll the remaining dough to make precise lattices – but why add that kind of stress? This is apple pie. I usually just roll out the remaining dough and with cookie cutters punch out shapes and top the pie.
Preheat oven to 425 and bake until crust is a golden brown – usually about 40 minutes. THIS WILL BE HOT – let stand at least 15 minutes.
I’ve been asked why I cut my apple instead of slice – there are two reasons. First, I can get oddly obsessive about the slivers, if they’re all the same size, symmetrical, etc. Second, the person (grandma) who taught me how to make pies had dentures, and she and grandpa just preferred smaller sized food. (You should see the way I still make a salad.)