Homemade Apple Pie:
The guys around here LOVE Apple Pie, and we had plenty of Apples from the Apple Orchard very close to where we live. The kids get excited to go pick some apples, because they know that means they’ll get a lot of delicious Apple Treats to eat. They do enjoy a good Apple Pie for dessert, but instead of frozen or from the bakery, they really like it when I make a Homemade Apple Pie from scratch. I usually make one around Thanksgiving, when we’ll be eating with family and/or friends, and use a quicker version for other times of the year. I do get asked for the recipe frequently, so I thought I’d make the kids happy and make one for dessert tonight, and snap some quick pictures to share the recipe with all of you as well 🙂 I have an Apples Pinterest Board, so be sure to follow along as I search for different things to make with the apples we pick!
I do love to bake, but I’m not a big fan of making pie crust from scratch, it always gives me trouble. I have Rheumatoid Arthritis, that affects the joints in my hands, and sometimes it’s challenging for me to work with the dough, to get it just the way I want it. So, usually I just buy pre-made crust, pie shells, use crescent rolls, or skip the crust and make it a cobbler 🙂 However, I knew I wanted to share this with you, and some of my family members that have asked for the recipe, specifically my homemade pie crust, so here it is:) It’s not fancy, by any means, but it IS delicious!!! When you see the extra work involved, don’t feel guilty if you just pick up a pre-made pastry at the store, it’s a rare treat for me to make this crust from scratch 🙂
The kids have declared this the Best Apple Pie Recipe they’ve ever had. They’re almost all teenagers, so I’ll take all the compliments they’re willing to give, and cherish them 🙂 I hope you enjoy this as much as my kids!
- Pie Crust:
- 2 2/3 cups All Purpose Flour
- 1 tsp salt
- 1 cup shortening (I used Crisco)
- 8 tbsp cold water
- Pie Filling:
- 1 cup sugar
- 1/4 cup All Purpose Flour
- 3/4 tsp Ground Cinnamon
- 1/2 tsp Ground Nutmeg
- Dash of Salt
- 8 Apples peeled and sliced – I used Granny Smith Apples
- Preheat oven to 425.
- To begin, make your crust first, it does better cold, so refrigerate as needed.
- Mix flour and salt.
- Slowly add in the Crisco, a bit at a time. I use a Dough Blender to cut it in, you want the pieces small and tiny, but a fork would work too.
- Add in water slowly, about a tbsp at a time. Stir well when adding, you want it to moisten throughout.
- When it’s all damp, there shouldn’t be any left “Sticking” to the sides.
- Roll it into a ball, and I have a pastry mat that I use to roll it on.
- Lightly flour your surface, so you can roll out the dough.
- Cut it in half – bottom slightly larger – and re-roll flat.
- You want the dough for the bottom to be about 2 in more than the desired size (12 for a 10 in pan, 11 for a 9 in pan, etc) so there is room for it to go up the sides and be sealed.
- I make the top layer the exact size I need, with just a tad extra for sealing.
- Place bottom layer in pan, I refrigerate it while making the filling.
- Pie Filling.
- Mix Sugar, Flour, Cinnamon, Nutmeg, and Salt well.
- Add in peeled and sliced apples.
- *Note: Thinner slices cook faster
- Pour into the pie dish, over the crust
- Add the top crust to cover, make sure you have plenty of slits in it.
- Seal the two crusts together.
- I use a pie to wrap around the edges so they don’t burn
- Bake 40-45 minutes at 425 until crust is brown and pie cooked through.
I also top mine with my quick & easy 6 Minute Salted Caramel Sauce! YUM!!!
These are a few items I find helpful in my own kitchen, when preparing this Homemade Apple Pie Recipe:
OXO Good Grips Stainless Steel Bladed Dough Blender and CutterOXO Good Grips Multi-purpose Stainless Steel Scraper & ChopperPyrex Easy Grab 9.5Mrs. Anderson’s Baking Pie Crust Shield, 10-InchNorpro Silicone Pastry Mat Baking Sheet Liner W/ Measuring Pie Crust Dough NewMrs. Anderson’s Baking Ceramic Pie Weights
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