This recipe is tried and true – it’s perfect.
I’ve made hundreds of apple pies (no – seriously. I swear.) because for some crazy reason I find it relaxing. Therapeutic almost. Maybe you will too!
So – I’m sharing these steps with you just in time for thanksgiving!
I learned these simple steps to the PERFECT apple pie from my mother.
And now – lucky you – you can too!
Homemade. No Preservatives. All natural.
It’s almost HEALTHY! Haha. Almost.
With no further adieu, I wish you the love of apple pie making and life’s simple pleasure of smelling fresh baked apples fresh out of the oven.
Prep time: 40 min (if you’re new 😉 )
Bake time: 50 min
And 90 min later you have a spotless kitchen and THIS!!!
- 2 cups white flour
- 1 cup crisco shortening (this is critical)
- 1 egg
- 2 tablespoons water
- 1 tablespoon vinegar
- 6-8 peeled, sliced apples. (I pretty much love any apple for pie, Cortland are used here – but if you want to get specific, click here)
- 2 tablespoons flour
- 3/4 to 1 cup sugar
- 1 teaspoon cinnamon
- 2 tablespoons butter
- 2 large mixing bowls
- bowl for apple peels
- 2 cereal bowls
- 2 table knives
- 1c Measuring cup
- Rolling pin
- Thin lifter, flipper, spatula, icing spreader type thing (whatever you wanna call it)
- Pie plate
- Large cutting board
- Sharp knife
Preheat oven to 400 F.
Get out all ingredients and tools. Put pastry ingredients on large open table space.
Put filling ingredients in separate area for now.
Combine crisco and flour in bowl, chopping into pea-sized shapes with 2 knives or a pastry cutter. (I use knives)
Blend liquid ingredients in small bowl with fork.
Pour and blend into flour mixture with the same fork until its smooth and looks/feels like fluffy play dough.
Get your hands in there!!
Roll pastry into one big ball, kneed it a few times to keep it all together.
Cover ball in flour. Slice directly in half and set aside.
Peel and slice apples to approx. 1/2 thick. It’s approximate, not rocket science.
Do this however you’re most comfortable, peel first or second, doesn’t matter.
Size variation is ok, too.
Here’s what I like to do:
Add dry ingredients to the apples (not the butter) and mix well.
Now the fun part. ROLLING!
NOTE: There is going to be flour everywhere, just roll with it. Pun intended.
Fill a cereal bowl with flour. Sprinkle flour VERY GENEROUSLY all over your rolling surface.
Place pastry on floury table. Press pastry down with rolling pin a couple times and sprinkle with flour generously again.
Cover your rolling pin with flour.
This makes it so the pastry doesn’t stick.
If the pastry starts to stick. More flour!
Slow and steady, roll pastry from the centre outward until it’s large enough to cover your pie dish.
WARNING: the more you roll the pastry the tougher the dough gets. If it takes a couple tries, no worries. Just remember slow and steady wins this race!
The pastry transfer. So, I lied. Sorry! This part might not be as simple. It can be a little tricky at first.
Use the long spatula, flipper, lifter, icing spreader thing (the thinner it is, the better) to loosen any pastry stuck to the table.
Gently use your hands and lifter to fold the pastry in half.
Then gently use your hands and lifter to transfer the pastry to the pie dish. Unfold.
If it cracks or breaks – it’s ok! Treat it like playdough and stick it back together in the plate… no one will know. 😉
Add the apples!
Dab the 2 tbsp of butter around on top of the apples.
Roll out your pie top (repeat step 7).
Fold crust in half (repeat step 8) BUT before transferring, use a knife and/or fork to add detail.
<<<<<< make it tricker to transfer, so if that freaks you out, detail after you transfer!
Pinch your edges. There are lots of ways to do this.
Basically you’re just sealing your pie:
Trim your edges with a knife.
[ BONUS ]
Special touch before putting in the oven…
- Brush pie top with milk
- Sprinkle with sugar
Bake for 50 min at 400 F.
TIP: use a cookie sheet to catch any juices that bubble.
Then… clean your kitchen while the pie bakes!
If you DO this, will you tell me?
I wish you the love of apple pie making and life’s simple pleasure of smelling fresh baked apples fresh out of the oven.