Who doesn’t love a slice of warm delicious apple pie? Apple pie has been one of my biggest weaknesses since I’ve been a child 🙂 When I was younger I remember eagerly waiting impatiently while my aunt and grandma whipped up their version of a classic Apple pie. I loved how rich and flavourful it was! Sure enough, when I turned 14 I started making apple pie on my own. The ingredients back then mostly consisted of basic pie dough, CRISCO (so good yet so bad!), apples and sugar. As I grew, I discovered new ingredients to use and found which ingredients to toss. Of course (like everyone), I had my ups and downs. I once used dull apples that weren’t at all crisp and the pie was literally filled with liquid as everyone went to take a slice. I’ve also accidentally used too much shortening and the pie literally tasted like lard! But all in all, we learn from our mistakes.
Growing up, I watched numerous cooking/baking shows. In middle and high school, even though school didn’t start until 9am, I was up at around 6:15am. I would quickly eat, get ready and make my lunch. By 6:45am, I was already watching TV. I would always catch the last minutes of ‘Licence to Grill’. Of course, this was where I’d daydream that I wanted a guy to barbecue for me just like Rob Rainford..and thankfully my prayers have been answered 😉
I would then watch 2 episodes of Anna Olsen’s Sugar from 7am to 8am. This was where I learned all about different baking techniques and steps on how to corporate ingredients together. By 8am, Rachel Ray’s 30 minute meals would be on and I’d be excited as ever! I was always amazed at how many items she could pick up before she got to the counter to cook! My mom and I have always been huge fans of her. When Target was closing down, we literally picked up each item from her cookware, bakeware and dinnerware collection for me when I move out 🙂 But anyways enough about that and let’s get talking about this amazing recipe!
I made the pie crust at home and it was super easy! The only thing I would be careful about is the amount of water to add to your dough There have been times where I’ve added too much water and the dough didn’t come out flaky at all 😦
Always use crisp apples for the filling. I once used up some not so crisp ones and they made the filling so watery and not flavourful.
– 2 ½ cups of all purpose flour
– 1 tsp of sugar
– 1 tsp of salt
– 1 cup of unsalted butter (cut into small pieces)
– ¼-½ of cold water
– 4 crisp apples, either Gala or Granny Smith (peeled, cored and sliced)
– ½ cup of sugar
– ¼ cup of packed brown sugar
– 1 tsp of ground cinnamon
– ½ tsp of salt
– ¼ cup of all purpose flour (plus more for rolling dough)
– 1 tbsp of lemon juice
– 2 tbsp of unsalted butter (cut into small pieces)
– sanding sugar
1) In a food processor, combine flour, salt and sugar and combine. Add the butter and pulse until the butter is pea sizes.
2) Sprinkle with 1 tsp of cold water and pulse until dough is crumbly but holds together. Add more water as needed.
3) Transfer dough onto a piece of plastic wrap and refrigerate until filling is complete.
1) In a large bowl, combine apples, sugars, cinnamon, salt, flour and lemon juice.
2) Preheat oven to 350°F with the rack set in the middle position
3) Lightly flour a large surface and place half of the dough in the center. Roll from the center outward to form a 12 inch circle. Transfer dough onto a 9 inch pie plate. Repeat with the second half of the dough but do not transfer onto the pie plate at this time.
4) Fill the pie plate with the filling. Remember to pack the apples slightly higher in the center. Add the cubed butter to the top of the filling.
5) Place the remaining pie dough disk on top of the apples pressing along the rim to seal. Trim any overhang
6) With floured fingers, pinch the trim with your thumb and forefinger to form an even crust
7) Sprinkle with sanding sugar
8) With a paring knife, cut 6 slits on the top of the pie
9) Bake for 1 hour or until the crust is golden brown and the juices are bubbling
10) Cool completely before enjoying! 🙂