Oct 30, 2009

Apple Pie Goodness!

I love apple pie and yet when I bake it I don't eat any. I guess the constant mixing and aromatic smells of butter, cinnamon and apples is enough to fill me with satisfaction. I think apple pie is a great classic desert that few people don't like or love. Any pie is even better when you make the crust from scratch. Although it can be time consuming, nothing beats from scratch! That being said, here is my favorite recipe for apple pie. I hope you let me know how you may have adapted this recipe to make it even better or unique.

Basic Dough Ingredients:
2 1/2 cups flour
1 tsp. salt
3/4 cups sugar
2 sticks unsalted butter cut into pieces
1/4 cup ice cold water

Basic Dough Directions:

Mix the dry ingredients. Add the cut up butter making sure to keep it cold and refrigerated until you add it to the flour mixture. 

Using a dough blender mix and cut through the flower and butter. Sprinkle the ice cold water into the mixture and whisk with a large fork. The mixture should look like coarse meal. Be careful not to overwork the mixture or to allow it to warm to much as this will reduce the separation of the cold butter from the flower and cause a less flaky crust.

Take half of the mixture and put it onto a sheet of clear plastic wrap. Form a 3/4 inch thick disk slightly kneading the dough to help it stick together then tightly wrap the dough in the plastic wrap and refrigerate for an hour. Do the same for the other half of the dough mixture

Remove the dough discs from the plastic wrap and put each onto their own sheet of wax paper sprinkled with flour. Sprinkle flour onto the top of the dough then lay another sheet of wax paper on top. Roll each disc out to about 11-12 inches around. Refrigerate for another hour. 

Spray a pie tin with floured non-stick cooking spray. Lay one disc sheet onto a 9 inch pie pan. Lift the edges allowing the dough to lay in and hug the inside of the pie tin. Cut any dough overhang with a pair of kitchen sheers. Fill with the apple filling (recipe follows) being careful not to create a mound of apples. Lay the second dough disc on top of the fillings and use the edges to create a ridged raised edge on the pie. Cut four small slits into the top of the pie radiating from the center.

Apple Pie Filling:     

4-6 Gala Apples
1 tbsp. lemon juice
Tbsp. ground cinnamon
1/4 tsp. salt
3/4 cup sugar
2 tbsp. butter

Apple Pie Filling Directions:

Peel and cut the apples. Cut slices 1/4 inch thick and then cut slices crosswise. Place in a bowl and mix with lemon juice. This prevents the apples from browning. Add the remaining ingredients, except butter, and mix to coat. When you fill the pie add the butter to the apple filling. Bake the completely assembled pie at 450 for 20 minutes. Lower the temperature to 375 and bake for an additional 50-60 minutes. If the edge of the pie starts to brown to much cover the edges with aluminum foil. Remove and let cool at room temperature for an hour. Refrigerated the pie will be good for up to three days.  

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