We’ve reached my favorite season: pie-making season! Today we’ll walk through making perfect, oversized apple pie and the best pie crust. If you wish to make a smaller pie, just cut the filling ingredients in half. It’s my favorite apple pie recipe and I am excited to share it with you. Many apple pies are made using sliced apples. This pie is made with apple eighths, which are plump and luscious to bite into and enjoy and that’s why I call this pie the best!
The pie dough recipe came from an excellent pie-maker and friend, Thelma, who shared it with me when I lived in Michigan, many years ago, I believe she said it was a Betty Crocker recipe, but don’t quote me on that. I just know that after biting into one of her pies I discovered the perfect pie crust for fruit-filled pies. It makes six pie crusts which is a nice amount because you can freeze them indefinitely after you make them and just reach into the freezer and grab one or two out each time you make a pie. This one batch of pie dough can get you through the fall and winter!
Beat two whole eggs.
To the eggs, add 2 Tbsp of vinegar. I used Kroger apple cider.
Add 10 Tbsp water to the egg and vinegar mixture. You will have to add enough water so that your dough ball is seamless – without cracks – depending on how dry you flour is.
MIx 6 cups of flour with 2 tsp of salt then add 2.5 cups of Crisco.
Cut in the Crisco until it is pea-sized.
Add the egg, water and vinegar mixture to the center of the flour and Crisco mixture. You might have to add more water, depending on the dryness of your flour, so that the dough binds almost smoothly.
Mix the dough for a couple of minutes then roll into a log and cut it into 6 pieces.
Gently shape and pack up the pie crusts into a large Hefty freezer bag. Place on a cookie sheet in the freezer for 20 minutes before using. These can stay frozen indefininitely.
I always add a bit of dishwashing liquid to my wash water when I’m washing fruits and vegetables. That removes the bacteria from the apples. If you’re using non-organic apples and wish to remove the pesticides, soak the apples for 12 to 15 minutes in baking soda water.
After washing the apples with soap and/or baking soda, rinse in cold water.
Peel, core and cut the 9 apples into quarters. I used Granny Smith and Jonathan. Parboil for about 2 minutes with a half a lemon, to prevent them from browning.
Strain the apples and add the sugar, salt, cinnamon, nutmeg, vinegar and vanilla and cornstarch.
Roll the pie crust until it is transparent. I used some Cling Wrap to keep it from cracking when I rolled it.
Apples (Granny Smith and Jonathan) with sugar, salt, cornstarch, cinnamon, nutmeg, vinegar and vanilla. Remember to dot with butter before you add the top pie crust! The softer Jonathan apples “fill in the spaces” between the firmer Granny Smith apples…mmm!
To prevent breaking, wrap the pie crust around the rolling pin and roll it over the pie dish.
Cut holes in the top of the pie (I forgot to put my butter in so I stuffed it through the holes, which is why this picture looks strange…)
The final product!
Check out those large apple quarters! They are delicious to bite into. Enjoy!
The Best Pie Crust
Makes 6 crusts
6 cups all purpose, unbleached flour
2.5 cups Crisco (not butter, not oil, not margarine)
2 tsp salt
2 eggs, beaten
2 Tbsp vinegar
10 Tbsp cold water to 1 cup, depending on how dry your flour is. (My dough was a bit too dry in the pics above so when I rolled it out, it cracked at the edges.)
Beat the eggs in a small bowl. To the eggs add the vinegar and cold water. In a separate, large bowl, add the flour and whisk in the salt. Add the Crisco to the flour mixture and cut with a pastry cutter until the mixture is pea-sized. Make a well in the flour mixture and pour in the egg mixture. Mix for a minute or two, until the crust pulls from the side of the bowl. Shape the crust into a loaf for a minute or two (do not overwork) and cut out 6 crusts. Seal the crusts in Hefty freezer bags for use later.
Now, on to the apple pie…
Perfect Apple Pie
Makes one large apple pie
10 cups apples, or approximately 9 Apples (5 of them Granny Smith, and 4 of them another softer but tangy apple, such as McIntosh or Jonathan)
1 cup sugar (brown or white)
3 Tbsp cornstarch or potato starch
1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp nutmeg
2 Tbsp either lemon juice or apple cider vinegar
2 tsp vanilla
1.5 Tbsp softened butter
1/2 lemon
Wash, peel, core and quarter the apples; you should have approximately 3 lbs of apples. Place the apple quarters in a large pot and cover with cold water. Squeeze a half lemon into the water and toss the lemon in with the apples. Once the water is boiling, let the apples parboil for a minute or two. Pour through strainer in sink.
To the apples add the: sugar, cornstarch, salt, cinnamon, niutmeg, vinegar/lemon juice, vanilla and mix together thoroughly. Some of the apples will break up, this is normal.
Roll out the pie crust and pour filling into the bottom of the crust. Dot with the butter. Roll out another pie crust and cover the filling with it, tucking the top crust over the bottom crust and crimping the edge. Cut steam vents in the top of the pie.
Some people sprinkle sugar on the top of the crust. Others use milk as a wash that they painto over the top of the crust, to help with browning.
Preheat the oven to 450 degrees Farenheit and bake for 10 minutes, then reduce heat to 350 and bake for another 45 tp 50 minutes.
Enjoy your pie!
Thanks for reading!
Best regards,
Cooky
Leave a Reply