November 24, 2014
Hey y’all! Kaelah here! I’m going to share a recipe my husband, Mike, and I use every Autumn to make the most delicious apple pie. I promise it’s not just any old apple pie either. I’ll be the first to admit that I’m far from an expert in the kitchen, but pies are one thing we can usually pull off. Every Thanksgiving we bake the family pies for the after-dinner treat, and it’s so awesome to see something we created bring happiness to those we love. We never go to any Thanksgiving dinner without at least one apple pie in hand. The thing that really makes this apple pie go above and beyond your typical recipe is that we prepare the filling in a skillet on the stove before baking. It’s a small, extra step, but it makes all the difference in the world. You’ll be amazed at how flavorful your pie is if you take the few extra minutes to do this! (Don’t worry! I did some mixing and rolling while wearing Linden, but Mike did the heavy lifting when it came to slicing the apples and doing the stove/oven bits!)
Apple Pie
CRUST:
1 1/2 cups all-purpose flour 1/4 teaspoon fine salt 1 teaspoon granulated sugar 8 tablespoons cold unsalted butter (1 stick), cut into small pieces 4 to 5 tablespoons ice water- Combine the flour, salt, and sugar in a large bowl and stir briefly until the mixture is aerated. Using a pastry blender or your fingers, cut the butter into the dry ingredients until it’s in pea-size pieces that are slightly yellow in color, about 4 to 5 minutes.
- Drizzle in 4 tablespoons of the ice water and mix just until the dough comes together. (Add the last tablespoon of ice water if necessary, but don’t overwork the dough or it’ll become tough.)
- Shape the dough into a flat disk, cover it in plastic wrap, and refrigerate for at least 30 minutes before adding pie filling.
FILLING:
6 medium apples (we like to use Granny Smith) 3/4 cup sugar 4 tablespoons all-purpose flour 1 1/2 teaspoons cinnamon 1/4 teaspoon salt 2 tablespoons butter 2 tablespoons brown sugar 1 teaspoon water (optional) 1 egg 2 teaspoons milk- Preheat oven to 425 degrees F. Cut your peeled apples into quarters and then into wedges and chunks.
- Melt butter in a large skillet over medium heat; let butter brown to a light golden color and until butter smells toasted (about 1 minute). Stir apples into hot butter; sprinkle with salt, white sugar, and brown sugar. Cook and stir apple mixture until apples are softened (about 5 minutes). Mix in cinnamon and water; continue cooking until apples are soft and sticky (1 to 2 more minutes). Spread apple filling onto a plate to cool.
- Line your pie plate with the bottom crust and spoon in the prepared apple filling. Top with second crust. Wrap the excess top crust under the bottom crust and press the edges together to seal. Be sure to cut slits or shapes into the top crust to allow moisture to escape while baking.
- Place the pie in the oven. After 15 minutes, remove the pie and cover the edge of the crust with aluminum foil to help prevent burning. Place the pie back into the oven and cook for an additional 30 minutes. Remove the pie and allow it to cool for an hour or 2 before serving.