Welcome to another week! Today’s recipe holds a very special place in my heart, it’s my family’s apple pie! As you can probably gather from many of my previous posts (see here, here, HERE, and here lmao), I LOVE pie, but no pie will ever compare to this one. I have such strong memories of eating this pie at every Thanksgiving and Christmas, and words can’t even describe how comforting it is to have a house smelling like apples and cinnamon while this is baking.
Some notes about this recipe: it comes from my Great Aunt Anna, who I don’t remember meeting (I was a wee baby), but I trust her with my life because I will never use another apple pie recipe. This pie uses equal parts Macintosh and Granny Smith apples, a perfect combination of sweet and tart. Also, I don’t know where you all stand on the soft apple vs. hard apple debate, but these apples will bake soft which, in my opinion, is the best way. Hard apples in pie make me feel like the pie isn’t finished baking, right?
When it comes to apple pie, I think the simpler the better, which is why the filling of this pie has 5 ingredients, including the apples. Because apples are high in pectin, a natural thickener, you only need a tablespoon of flour to keep the filling together, this pie practically makes itself!
Before we start, I haven’t forgotten our 5 things to be happy about today, so let’s see:
ONE. Learning how to knit.
TWO. Houses that go above and beyond with their Halloween decorations.
THREE. Adding pumpkin into everything: like coffee, cakes, and pasta.
FOUR. Finally getting to break out your fall sweaters
FIVE. Fuzzy socks.
Okay let’s go!!
Makes: 1 9-inch pie (serves 8-10)
Prep Time: 30 minutes
Bake Time: 1 hour
Pie Crust Ingredients
3 cups all purpose flour
1 tbs sugar
1 tsp salt
12 tbs (1½ sticks) unsalted butter, very cold
1/3 cup very cold vegetable shortening
½ cup ice water
8 apples, 4 Macintosh + 4 Granny Smith, peeled and diced
Juice of 1 lemon
½ cup white sugar
½ tsp cinnamon
1 tbs flour
2 tbs butter, cut into pieces, to top the filling before the top crust
ONE. Preheat your oven to 400ºF. To make the pie crust, combine flour, sugar, and salt in a food processor and pulse 2-3 times to make sure everything is evenly mixed. Add in the butter and shortening in uniform cubes so that they get dispersed throughout the dough. Pulse the food processor 10 times, or until the butter is the size of peas.
TWO. With the processor on low, continuously drizzle in the ice cold water, and run until a single ball of dough forms. Wrap in plastic wrap and chill in the fridge for at least 1 hour. *You can also do this without a food processor and just work the butter and shortening into the flour by hand, but this way is faster and I find it yields a crisper crust.*
THREE. To roll out your crusts, divide the dough in half. On a floured surface, roll out the first half (your bottom crust) so that it is at least 2 inches larger that your pie plate. Fold the dough in half carefully, then in half again (this makes it much easier to transfer to the pie plate without ripping or tearing), then unfold into the plate. Roll out your top crust now as well, so that it’s ready when the filling is. If need be, put the rolled out crusts back in the fridge while you chop apples to keep everything cold.
FOUR. In a large bowl, toss the diced apples with the lemon juice, sugar, cinnamon, and flour until evenly mixed. Transfer this filling immediately to your pie plate with the bottom crust in it, if it sits too long with the sugar, the fruit will get too juicy and could produce a soggy pie!
FIVE. Dot the filling with butter and then place the top crust over everything. Crimp the edges and cut 4 vents in the center of the pie to release steam, and then put the whole pie on a rimmed baking sheet, in case there are any drips.
SIX. Bake the pie on the lower rack of your oven at 400ºF for the first 20 minutes. This will give you a nice golden top. Then, lower your oven temperature to 350ºF and bake for another 35-40 minutes. Keep an eye out on the color of your top crust, it shouldn’t get too much darker in the 40 minutes, but if your crimped edges seem to be getting too dark, you can always cover them with tin foil or pie crust protectors to finish the bake.
SEVEN. As tempting as it might be to dig right in (your house will smell heavenly by now), allow the pie to cool completely to allow the filling to set. To serve, reheat for 10 to 15 minutes at 300ºF, and top with a scoop of vanilla ice cream.