Apple Pie

Who doesn't love a hot fresh apple pie! Makes my mouth water just thinking about it. Two years ago the I would've laughed at myself for even contemplating making an apple pie from scratch, now I barely need to look at the recipe to make one.
Pie can be made 1 day ahead of time if you do not want to serve it warm. You could even heat it bake up in the oven if you make it the day before but want it warm.




What You Will Need-
2 Pie Crusts-see Pie Crust recipe
3-4 Apples
3/4 cup granulated sugar
1/4 cup packed brown sugar
1/4 cup flour
1 1/2 teasp cinnamon
1/2 teasp ground nutmeg
3 Tblsp butter-cold
1 egg, beaten+1-2 Tblsp milk-for egg wash

Step 1-Peel, Core, and Slice Apples-
Peel apples, I like to use a potato peeler to keep as much of the apple flesh as possible.
Cut into 4ths and cut out core. Cut each 4th into 3-4 slices and place in a large mixing bowl.
You can use whatever type of apples you like, I used Honey Crisp Apples.

Step 2-Mix Filling and add to Apples-
In a smaller mixing bowl combine sugar, brown sugar, flour, cinnamon and nutmeg.
Pour over apples and toss together with hands until well combined.
Pour into pie pan with bottom crust.
Dot top of pie with the cold butter

Step 3: Seal and Bake Pie-
Add top crust onto pie.
Try to find your inner Martha Stewart and seal edges together. I have yet to find mine so my edges are never very pretty.
Brush top of pie with the egg wash and cut slits into the top for the steam to escape.
Bake at 350 for 1-1.5 hours, pie will take longer the more apples you use. I usually use 4 apples and therefore bake mine closer to 1.5 hours.
Remove from oven and allow to cool

Serve warm, vanilla ice cream is good with it this way, or serve cold the next day.

 

Love,
Christy

Perfect Pie Crust

This pie crust is so simple and so yummy, it comes out perfectly flaky every time.
It makes 2 crusts so you can make 1 pie with a top and bottom crust or 2 pies with just a bottom crust.
This dough can be made a day ahead of time.

What You Will Need-
2 1/3 cups flour
1/2 teasp salt
1/2 cup cold butter
1/2 cup vegetable shortening-cold if possible
1/2 cup ICE water

Step 1: Combine Ingredients-
In a large mixing bowl combine the salt and flour.  You can sift flour if you like.  If you do not own a sifter (I do not) I have found you can put the flour inside of a strainer (colander) and use a spoon to spin flour around and force it to "strain" out.
Cut in the butter and vegetable shortening.  If you do not own a pastry cutter, which again I do not, you can use 2 knives, a fork or my preferred method your hands. 
Cut in until mixture appears a coarse crumbs.

Step 2: The Ice Water-
You will not need the entire 1/2 cup, this is just to ensure you have enough.
Add water 1 Tblsp at a time, stirring well with a fork in between each addition.
Slowly dough will start to become sticky, keep adding 1 Tblsp at a time until dough forms into a sticky ball-I have found this takes about 5-6 Tblsps

Step 3: Chill Dough-
Roll doughinto a large ball and place back into mixing bowl.
Chill a minimum of 1 hr in fridge. 
You can chill overnight, just make sure you cover the dough. 

Step 4: Roll Out Dough-
Once dough has chilled separate into 2 equal balls.
Lightly flour counter top and rolling pin
Roll out each ball until they are about 10-12 inches in diameter.  They need to be big enough to fit in pie pan with a little excess to fold over.
If making 2 separate pies place each crust into the pie pan and lightly press down with fingers.
If doing a double crust pie, such as apple pie, add first crust into pie pan and lightly press down.  Add filling and then place the top crust on.  Summon your inner Martha Stewart and seal crust together.  I have yet to perfect this art so mine always look like my 4 yr old son did it, but they still taste amazing so who cares right.

Step 5-Bake Pie/Crust-
Bake crust according to directions for pie.
If you are needing just the crust bakes, as in for a pudding pie, lightly brush with an egg wash and bake in the pie pans at 350 for 10-15 minutes or until crust is golden brown.


This crust recipe has never failed for me, I have used it with several different pies and even with Chicken Pot Pie.

Love,
Christy