Apple pie is my favorite pie, and according to a recent survey, I’m among the majority of Americans with the same opinion. When I made this recipe for the first time a few weeks ago, my husband said (with a mouthful of pie), “This is a serious pie!” And I don’t even think he’s a huge apple pie fan. He’s one of those in the minority of Americans, and is one of those weird people that doesn’t like peanut butter and chocolate together either. I know. Just weird. I’m fine with it though, because that means I get all the Reese’s at Halloween. *wink*
Back to the pie. It’s easy to make and tastes fabulous. It’s the last apple pie recipe you’ll ever need!
Here’s the easy to follow directions.
We’ll start off making the crust. Note that I used a food processor to blend my flour and butter. If you want an arm workout, feel free to use a pastry blender!
Add 2.5 C flour, 1 tsp salt, 1 tsp sugar and 1/4 tsp cinnamon and blend for a couple of seconds to mix well.
In a small bowl, put 1/3 C of water with a couple of ice cubes and set aside. Also have some white vinegar handy.
Cut 2 sticks of cold butter.
Turn on the food processor and drop in the butter, one tab at a time. Is it a tab? A slab? A dab?
Once butter is mixed in well, take the ice out of your water bowl, and pour in 1/3 C of the water into the processor, along with 1 Tbl of white vinegar.
Pulse a few more times until dough is mixed well.
Prepare a work surface by sprinkling it with flour and dump your dough out.
Form it together and knead a few times. Then separate the dough into two parts. I wanted one part to be slightly larger so that it could go on the bottom of the pie and cover the sides of the pie plate.
Wrap each ball in plastic wrap and let it chill in the fridge for at least an hour.
Once your dough is chilled through, you’re ready to make the pie.
Preheat your oven to 400 degrees.
Peel and thinly slice your apples. You can use any variety of apples, but Red Delicious is not recommended. I used Gala.
In a large bowl, mix together 1/2 C flour, 2/3C sugar, 1 tsp cinnamon and 1/4 tsp nutmeg.
Add the apples to the bowl and mix well.
Take your dough out of the fridge and place your larger dough ball between two sheets of plastic wrap and roll out to fit the bottom and sides of your pie pan.
You don’t have to use plastic wrap, but it will prevent the butter from sticking to your roller pin.
It doesn’t have to be perfect! Remember no one is going to see this part.
Put the apples in the center and press down a little to arrange them. Note that you might have extra apples that don’t fit. You don’t want to overfill the pie. If you have leftover apples, you can eat them while the pie is baking in the oven. They’re too good to throw away!
Dot the top with 2 Tbl of butter and squeeze a little lemon juice over the top as well.
Roll out your second dough ball and place on top of the pie. Pinch the edges together and cut a few slits in the top. Remember that it doesn’t have to be perfect. I’d rather a pie look homemade than perfect like it was made in a factory. Am I right?
Bake in the oven for 1 hour. Check your pie after 45 minutes and loosely cover the top with foil to keep it from getting too brown.
Once your pie is out of the oven, let it cool. You’re just gonna have to be patient for a bit and let the pie filling set. But yes, I know your house smells awesome and it’s hard to wait!
How amazing does this look?
Serve it with a big scoop of ice cream and sit back and enjoy the compliments.
The printable recipe is below. Enjoy!
- 2 and 1/2 C flour
- 1 tsp salt
- 1 tsp sugar
- 1/4 tsp cinnamon
- 2 sticks cold butter, cut into slabs
- 1/3 C cold water
- 1 Tbl vinegar
- 5-6 apples (any variety except Red Delicious)
- 1/2 C flour
- 2/3 C sugar
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 2 Tbl butter, cut into slabs
- Lemon juice
- Combine the first four ingredients in a bowl or food processor.
- Add the butter and cut it into the flour until the mixture resembles course crumbs.
- Sprinkle with cold water and vinegar and mix until dough comes together and clears the side of the bowl.
- Prepare a work surface with a sprinkle of flour and knead the dough a couple of times.
- Separate into two balls, one slightly larger than the other.
- Wrap each dough ball with plastic wrap and chill in the fridge for at least 1 hour.
- Preheat your oven to 400 degrees.
- Remove the dough from the fridge and let sit at room temperature while you cut your apples.
- Peel the apples and thinly slice.
- In a large bowl, mix together the flour, sugar, cinnamon and nutmeg.
- Add the apples and mix well.
- Roll out your larger dough ball between two sheets of plastic wrap. Place it on the bottom and sides of your pie plate.
- Add the apple mixture to the center and press down to arrange them. Note that you might have extra apples leftover.
- Dot the top of the apples with 2 Tbl of butter and a sprinkle of lemon juice.
- Roll out the other dough ball and place on top of the pie.
- Pinch the edges together and make a few vent slits in the top.
- Bake for 1 hour total. After 45 minutes, loosely cover the top of the pie with foil to keep it from browning too much.
- Let the pie cool a bit before serving.