If you need a good apple pie recipe, here is one.
- Golden Delicious Apples peeled and cored 2 lbs
- Granny Smith Apples peeled and cored 1.5 lbs
- Granulated Sugar 9 oz
- Lemon Juice 1 Tbsp
- Vanilla extract 1 Tbsp
- Pastry or All Purpose Flour 1 oz
- Cinnamon 1 1/2 Tbsp
- Butter, diced 2 oz
Yield 1 deep 9″ pie
Pie Crust 3 shells
- Butter 1 lb
- Pastry Flour 1 lb 5 oz
- Buttermilk or Water 4 oz
- Salt 2 tsp
- Granulated Sugar 1 Tbsp
- Vanilla 1 Tbsp
- All Purpose Flour 1 lb
- Cinnamon 1 tsp
- Salt 1 tsp
- Brown Sugar 5 oz
- Granulated Sugar 8 oz
- Butter, cold .75 lb (12 oz)
Combine ingredients adding the butter in pieces and mixing until it looks like wet sand.
Yield 2 pounds 5 oz
Ok recipe steps:
- Roll out 11 oz of dough and place in a pie pan. Cut the edges off using the back side of a metal spatula or knife.
- Cut apples into quarters and then each slice into quarters lengthwise (16 pieces per apple). Put apples in a bowl containing all ingredients except the butter to coat the apples.
- Fill the crust with the apple mixture until a small dome forms above the crust. (It will sink during baking and cooling).
- Dot with small pieces of butter and cover with a streusel coating.
- Bake at 375 degrees until the pie is bubbly or dripping with a honey texture. ~ 1 hour and 20 minutes.
- If desired, use the remaining dough to cut decorations and bake them at 375 for 8-12 minutes.
I learned a lot about crusts and what exactly makes them flaky. When creaming, mix until the butter looks pea sized like the picture below. Do not overmix. Since butter has water in it and it melts when baked, the steam produced from water will be trapped in the layers of the dough. This makes it wonderfully flaky. Take note the butter doesn’t show on both sides of the dough since there will be a hole and the filling will seep through.
My pie shell prepared. You can see some streaks of butter.
Apples piled high and dotted with butter.
Streusel topping after baking. Notice the juice slightly seeping like honey?
Finished product decorated with some leaves.
Note: Granny Smith Apples are used to give off their subtle taste, but also because they hold up a little better during the baking process. Even if you don’t care for them it would be best to add at least .5 to .75 the recipe for the texture.