Finally, I get to write a post about baking a pie. So, after an epic journey to the land of apples I had all of my apples ready to go. I am ready to bake! The first apple pie I decided to make was with Granny Smith apples. I think these apples provide for everything a palate needs to be happy. It has the sour and the sweet. Once I add the salt. BOOM! Glorious…
So here we go… In the following post I will provide a play by play of the prepping and baking process via images. At the end of my post I will feature the recipe, so YOU can get a taste of this amazing pie recipe and try it out for yourself!
Have you ever made pastry dough in a food processor? Well if you haven’t, you are in for a tasty surprise. Making pastry dough using a food processor does wonders to the “flake”. And it is really easy to make! You need to make sure all the ingredients are chilled. Then you put all of them into the processor. And then you are ready to go for the crust!
The following is the recipe for the pastry dough, it is from the best chef/baker in the world (my mother). The recipe should be doubled for apple pie, as there needs 2 crusts (top and bottom).
- 1 1/2 cups all-purpose flour
- 5 tablespoons shortening
- 4 tablespoons unsalted butter cubed
- 1/2 teaspoon salt
- 3 tablespoons ice water
- Measure the flour into the processor with the regular blade attached. Add the unsalted butter, cut into cubes, and shortening, cut into cubes. (Your fat should be frozen or very cold. You may vary the proportions, or use some lard, but the total should be 9 tablespoons.) Add salt. Pulse three times with three counts per pulse to lightly mix the ingredients.
- With the motor running, pour ice water into the workbowl just until the dough just starts to get noticeably crumbly. Don’t wait until it is a big clump or it will be way too wet and will turn out tough.
- Stop the machine, dump the crumbly dough into a bowl, and gather the dough into a ball with your hand. you can squeeze it a bit to make it stick together. If it just won’t form a ball, add a tiny bit more water. (Note that if you are making crust in the food processor, you will use less water than most recipes call for.)
- Wrap your dough ball in wax paper or plastic wrap and chill it about 30 minutes in the refrigerator. Roll it out on a cool surface if you can. Then follow your pie recipe for baking.
Ok, now lets get down to business. The pie filling!
- 1/3 to 1/2 cup sugar
- 1/4 cup Gold Medal® all-purpose flour
- 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/8 teaspoon salt
- 2 cups Gold Medal® all-purpose flour
- 8 cups thinly sliced peeled tart apples (8 medium) 2 tablespoons butter or margarine
- Heat oven to 425°F. With floured rolling pin, roll one pastry round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
- In large bowl, mix sugar, 1/4 cup flour, the cinnamon, nutmeg and 1/8 teaspoon salt. Stir in apples until well mixed. Spoon into pastry-lined pie plate. Cut butter into small pieces; sprinkle over filling. Trim overhanging edge of pastry 1/2 inch from rim of plate.
- Roll other round of pastry into 10-inch round. Fold into fourths and cut slits so steam can escape. Unfold top pastry over filling; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.
- Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking. Serve warm if desired.
- Needs more cinnamon and other spices
- add 1 Tablespoon of lemon juice or orange juice to the apples
Let me know how the recipe works for you!
this is the best apple pie recipe in the world…
— mr. salt (@saltymaster) November 22, 2013