Thursday, November 19, 2015

Traditional Apple Pie

This recipe is easy as pie! Hehe... My husband and I were watching Holiday Bake Off on the cooking channel the other night. Actually he was just sitting next to me on his iPad while I was watching, but anyway... The challenge was Holiday Pie. Their creations had us drooling and craving some pie!! It has been years since I've made a pie and so I thought I would share with you my Traditional Apple Pie recipe that turned out oh so yummy. Seriously, it has taken all my self control not to eat it for breakfast...



Preheat your oven to 375 degree F. Then make your crust dough. I added all my ingredients to my KitchenAid and mixed until a ball formed. My secret for flaky crust is making sure that there are still chunks of butter throughout your dough, so do not over mix! I then split it into 2 halves. Place one half of dough in-between 2 sheets of wax paper and roll into a large circle using a rolling pin. Make sure your circle is big enough to line the bottom and sides of your pie tin. Repeat with the other half of your dough and place both wax paper covered circles in the fridge to become firm.


While they chill, make your Apple Pie filling. Peel, core, and slice your apples. I prefer Granny Smith. Add all the ingredients, EXCEPT the butter, to a large bowl and stir until combined. Take your crusts out of the fridge. Use one to line the bottom and sides of a greased pie tin. Add the pie filling and then slice the butter into several chunks and place on top of filling.


Add the second pie crust on top. Use a butter knife to cut around the outside edge of the pie tin to remove excess dough. Make sure to seal the edges using your favorite technique. Cut 4 vent holes in the top. Bake at 375 degrees F for 20 minutes, then reduce the heat to 350 degrees F and bake for an additional 40 min (1 hour total). Remove from oven and let cool completely before cutting. 



Traditional Apple Pie

CRUST
2 1/2 c. flour
1 tsp. salt
2 tsp. sugar
1/4 c. cold water
2 sticks cold butter, cubed

FILLING
4 lg. peeled. cored, and sliced
   granny smith apples
1 tsp. cinnamon
2 tbs. flour
1 c. sugar
1/2 tsp. nutmeg
2 tbs. lemon juice
1/2 cube butter

DIRECTIONS: Preheat oven to 375 degrees F.
Crust- Mix all ingredients until combined, but small chunks of butter remain. Split dough into 2 halves. Roll out 1 half of the dough into a circle the size of your pie tin, between 2 sheets of wax paper. Repeat for the second half and place both wax paper wrapped pie crusts in the fridge to firm.
Filling- Peel, core, and slice your apples. Combine all ingredients, except the butter. Remove crusts from the fridge. Place one on the bottom and up the sides of a greased pie tin. Pour the filling mixture into the dough lined pan. Slice the butter into chunks and place on top of the filling mixture. Place second pie crust on top of the filling and seal the edges. Cut around the top outside edge of the pie tin with a butter knife to remove excess dough. Bake at 375 degrees F for 20 minutes. Then reduce heat to 350 degrees F and bake for an additional 40 minutes (1 hour total). Remove from oven and cool completely before cutting. Enjoy!



No comments:

Post a Comment