Delicious Apple Pie To Die For
This apple pie is AMAZING…. There is no adjective to describe how delicious this Apple pie is. Ok so I’ve never been an apple pie fan because im not a fan of apples. But I went to a gathering one summer a few years back and was asked to try someone’s Apple pie. It was better than most that I have tasted. Now I couldn’t tell all the ingredients they used but I was able to tell exactly what was missing that could have made it better. So I went home and experimented a few times, making apple pie which is something i have never been a fan of. I added some ingredients that not many people add and i made it a little differently and man did it come out so good. It was at this point that I became fond of Apple Pie. Apple pie is a dessert very popular around the autumn and holiday season. Unfortunately, alot of the pies that i’ve tasted have either been too sour or taste too much like apples. Now it is apple pie but there should be a balance of difference flavors, such as nutmeg and cinnamon. This recipe has the perfect amount of sweetness and tart and the pie crust made from scratch is so flaky, butter, and moist…. “Oh-Emmmm-Gee”. Give this Apple pie recipe a try and tell me how you like it… You’re going to love this.
1. We’re going to make our pie crust first. So get a big mixing bowl and to the mixing bowl add 2-1/2 cups of flour, sugar, salt, cinnamon, and nutmeg, then stir in well.
2. Next, you’re going to add your butter, then mash the butter into the flour until you’re left with nothing but a crumbly mixture. Afterwards, create a center in the middle of the crumbs.
3. Add your water or buttermilk to the center space in the bowl of crumbs. I prefer to use buttermilk it gives the crust so much moisture lawd have meeeeercy!!!! Mend the milk and crumbs together to create a big ball of dough. Make sure you dont over knead this. Try to bring the milk and crumbs together in the form of a big ball as quickly as possible.
4. Cut the dough into 2 pieces, one being slightly bigger than the other. The bigger ball of dough is going to be for the bottom of the pan and it’s bigger because we have to make sure it comes up over the sides. Wrap both balls of dough in plastic wrap and store in refrigerator for 2 hours. We store it in the refrigerator because we want it to be chilled when we unroll it and this gives the butter time to settle in which will give the pie crust more tenderness.
5. Alright so now we’re going to create our gel for Apple Pie, so place a pot over the stove. Add your Apple Juice, water, and cornstarch, then stir in well. DO NOT CUT THE FIRE ON….. Just stir the ingrdients in first until the cornstarch is dissolved. Your pot of apple juice should be the color of light coffee.
6. Then, you’re going to add your white sugar, cinnamon, nutmeg, and salt, then stir in well.
7. Now you’re going to place the pot over high heat. Cook the juice mixture until it thickens into a gel. Melt some butter than add that to the pot along with the lemon juice, and vanilla, then stir in well and sit aside.
8. So while our pastry gel or sauce chills, we’re going to cut up our apples. So peel the skin off 7 Granny Smith Apples, then slice into small pieces. It’s important to use Granny Smith apples because they are crisp and tart which are best for baking.
9. Add your sliced apples to pot of filling, then coat well.
10. Get your balls of dough for the pie crust now. Make sure to coat a surface with remaining 1/4 cup of flour. We coat the surface with flour to sort of dry out the dough. The moisture in the dough allows it to stick to the surface making a sticky ole mess and we DO NOT WANT THAT. So to make the dough easier to manage we dust the surface and our rolling pin with flour….. this way we can roll the dough out without it sticking.
11. So what you do first is press the dough with your hands to flatten it a bit. Coat the dough with a little flour and spread it out with the rolling pin.
12. Wrap the dough around the rolling pin, lift and lay into the pie pan. Make sure you dust off any excess flour that maybe under the dough first.
13. Add your apple filling to the pie crust pan. Now this is where I always tell people to give the filling and apples a taste test to make sure they are as sweet as you like them. If they are sprinkle a little additional sugar on top.
14. Now you’re going to roll out your second ball of dough… repeating the same process we did with the first and top with pie with the second layer. Remove excess dough from sides of the pan with a knife and seal the ends with a fork.
15. Poke the top crust with several small holes. This allows the heat to get into the pie so that the moisture escapes, otherwise you run the risk of your pie coming out loose and runny. Coat the top with some of the remaining filling sauce. This will give our pie a beautiful glossy look and our pie crust flavor.
16. Cover edges of the pie with aluminum foil. The edges have a habit of cooking quicker so to prevent us from having burnt edges… cover them with aluminum foil.
17. Preheat your oven to 350 degrees.
18. Add pie to oven and bake for 50 minutes or until the top of the pie is golden brown. Allow the pie to sit for a hour or two before digging it to give it time to stiffen up a bit. You’re going to love this rich sweet and tarty classic Apple Pie. Enjoy!
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