Wednesday, July 17, 2013

Traditional Apple Pie

One of my favourite autumn recipes.

When Nathan's friend invited us over for a farewell party recently, I thought this would be the perfect thing to bring.

I like mixing different types of apples, mostly because the first time I made this pie, I used a variety of 2-3 different types of apples and it tasted perfect. Some apples are crisp and more tart, while others are sweeter and softer. I think they all combine really well for an awesome flavour.

You could easily cheat and buy a ready-made pie shell but I like to make my own. 

I like to cut my apples into really thin slices so they cook thoroughly and I find it easier to eat that way.

My favourite part about making this pie is the lattice. It takes a little bit of time to do but I think it makes the final product look so much better.

And of course, you can't forget the crumble. I love crumble. And the best part about doing the lattice is that you can have both types of crust/topping on the same pie!

It's the perfect dessert for the cool autumn weather, and great for sharing.

TRADITIONAL APPLE PIE (adapted from Food Network)


2 cups flour
1/2 teaspoon salt
2/3 cup shortening
6 tablespoons cold water, plus 5 tablespoons cold water, as needed

6 Jonagold apples, peeled, cored and sliced
1 tablespoon lemon juice
1/2 cup sugar
1/4 cup flour
1/4 cup packed brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon butter
1 egg

Crunch Topping:
3 tablespoons all-purpose flour
1 tablespoon sugar
Dash salt
1 tablespoon butter, at room temperature

1. Preheat oven to 400 degrees F.
2. To prepare the piecrust, combine the flour and salt in a large mixing bowl. Cut in the shortening with your fingers or a pastry cutter, until the pieces are the size of small peas. Sprinkle 6 tablespoons water over the flour, and gently toss with a fork. Push the flour to the sides of the bowl, add the remaining cold water, and mix until all is moistened and combined. Divide the dough in half, and form each half into balls. Wrap each ball in plastic wrap and refrigerate.
3. In a large mixing bowl toss the apples with lemon juice. Combine the sugar, flour, brown sugar, cinnamon, and nutmeg. Add the apples and toss until completely coated. Set mixture aside.
4. On a lightly floured surface, roll out one ball into a 12-inch circle, and place into a 9-inch pie plate.
5. Transfer the apple mixture into the pastry lined pie plate. Cut the butter into small cubes and add to the apple mixture. For the top crust, roll out remaining dough, place on top, and seal and flute the edge. Cut slits on top crust to allow steam to escape. Or cut into strips and create a lattice pattern.
6. To make the egg wash, crack egg in a small bowl, add a pinch of salt, whisk, and brush on top of the pie. Or sprinkle crunch topping.
7. Cover pie with foil to prevent over browning, and bake for 25 minutes. Remove foil and bake for an additional 25 minutes until crust is golden and apples are tender.
8. Serve warm with ice cream or on its own.

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