The Apple Pie of my Eye

By • October 29, 2013 0 Comments

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Author Notes: This is one of those recipes that I've got memorized thanks to making it with my mom a zillion times growing up, which she originally learned from her mom (and many versions ago, from Pillsbury ). The crust recipe is a gift from me to you care of Carla Hall (the Chew).

I made an apple pie last week just for fun (also to celebrate Boss Appreciation Day, and also because I had a plethora of apples from Washington Square CSA) so I figured I should share the recipe.

It's a hand-me-down that I'm very grateful for!
Jacqueline Russo


Serves 8-10

First, the Crust - if you follow the directions it's seriously fool proof

  • 2 cups All Purpose flour, sifted, plus more for dusting
  • 8 ounces (two sticks) unsalted butter, chilled and cubed into 1/2 inch pieces
  • 1 tablespoon sugar (sometimes I use honey or agave)
  • 1 teaspoon salt
  • 1/3 cup water
  1. Dice the butter then wrap it back up and put it in the freezer for a few minutes along with the paddle for your standing mixer. In a small bowl, stir the salt and sugar with the water until fully dissolved, then add to freezer to chill.
  2. Once the butter is chilled and firm add it to your standing mixer and cut with the flour for about 45 seconds on a medium-low speed. Add the water solution all at once and run the mixer on medium until the dough forms. This should not take more than a minute to come together.
  3. With floured hands form dough into two round discs, wrap in wax paper and set aside to chill in the fridge.

Now for the filling:

  • 6 cups apples, peeled and sliced (I like to use mostly granny smith because I looooove the tartness, but go ahead and blend whatever apples you like!)
  • 1/2 - 2/3 cups sugar (adjust to your taste)
  • 2 tablespoons fresh squeezed lemon juice
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • pinches salt
  • 2 tablespoons all purpose flour, divided
  • 2 tablespoons unsalted butter
  • 1/4 cup whole milk
  1. Preheat the oven to 425*F
  2. In a large bowl, toss apples with sugar and lemon juice and let stand 5 minutes for sugar to dissolve. Add cinnamon, nutmeg, salt, and 1 TBSP flour, toss to combine. Taste and feel free to mess with my measurements if you want a little more or less of something. But don't skip the flour or your pie will be soup.
  3. Once the filling is prepared, roll out one crust disc on a lightly floured surface to approximately 14" diameter, no less than 1/4" thickness. Place in 9 inch glass pie dish, trim edges and place in freezer for 5-10 minutes.
  4. Roll out second disc and set aside. Remove pie dish from freezer and fill with prepared apples. Spread the remaining 1 TBSP flour evenly over apple filling and dot with little chunks of the 2 TBSP butter. With a pastry brush, spread a thin layer of milk around the edge of the crust. Set your second crust in place on top of the apple filling and crimp the edges to seal. Slice a few slits for steam to escape and brush the whole crust with the remaining milk.
  5. Bake the pie in the middle rack of the oven for 40-45 minutes, or until juice begins to bubble through your slits. Have fun with it! Everyone loves pie :-)

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