All American Apple Pie
There really aren’t too many things better in the fall than a homemade apple pie. If you like pie but routinely eat store bought pies, then I need to get your mind right. There are few things as satisfying in the kitchen then rolling your pie crust, peeling and slicing apples, and of course the smell of it baking. It’s all absolutely worth it, if you ask me.
The pie crust could be a reason you stay away from this culinary adventure, but it shouldn’t be. Two words: oil crust. Technically, it’s vegan, if you care about that, but it is the easiest pie crust you will ever make. I used it for the peach pie that is on this site, so no need for me to laud the ease and flavor of it all over again, but trust me, make this.
Let’s talk about the apples for a second. Do you like apples in your pie that are super soft and tender? Then bake with the macintosh apple (you can find this in ANY regular grocery store right now). If you like your apples firmer to the bite, then bake with a granny smith or fuji…a tart/sweet apple. It will hold its shape. I like soft, so I do macs, but the recipe is the same whichever you choose.
All American Apple Pie
Crust- makes 2 crusts (this pie has a double crust)
2 c. flour
1 1/2 tsp. salt
5 tbsp cold water
1/2 c. canola or vegetable oil
Pie
2 1/2 lb. macintosh apples (about 7), peeled, cored, sliced
3/4 c. sugar
3 tbsp. flour
1/2 tsp. cinnamon
1/8 tsp. salt
1 tbsp. fresh lemon juice
2 tbsp. butter, cut into small pieces
Sugar/cinnamon to sprinkle the top with
1. Preheat oven to 425.
2. Sift flour and salt together (for crust).
3. In a liquid measuring cup, measure oil and add water. Mix with fork.
4. Add wet ingredients to dry all at once and mix together with a fork until it comes together.
5. Dampen counter top and lay out two sheets of waxed paper. Divide dough in half and put on each sheet.
6. Put another sheet on top of dough balls.
7. Roll out dough between sheets, remembering to roll from the middle out (not back and forth). Roll dough large enough to sit in pie plate.
8. While preparing apples, have crusts wait in the fridge.
9. Measure out dry ingredients for pie and whisk in a large bowl.
10. Add prepared apples and toss in the dry ingredients.
Look! All in one peel! Like Sleepless in Seattle!
11. Toss with lemon juice.
12. Take one crust from the fridge and peel off one side of paper. Lay crust side down into the pie plate. Press it down into the crevices, and peel off the second sheet of paper.
13. Arrange apple slices so they fit nicely in the bottom of the crust, and then add the rest, mounding them evenly.
14. Arrange the butter pieces around the top of the apples.
15. Take out the second crust and peel off one side of paper. Lay crust side down over the apples, making sure it’s not pulled tightly.
16. Tuck the crust into the sides and roll up the bottom crust edge into the top.
17. Flute (which means to make a decorative edge on a pie crust) the crust however you like (I pinch it together between my two pointer fingers and thumbs).
18. Make air vents in the top (you can use a knife to do this— just stab at it gently in about five places).
19. Sprinkle with about 2 tsp. sugar and a dash of cinnamon, if you’d like. Bake for 30 minutes.
20. Slip a baking sheet underneath the pie (to catch falling juices) and reduce the temperature to 350 degrees.
21. Bake until the pie is golden brown on top and the juice is bubbling around edges and vents. Let cool on a wire rack. Can be served room temp or warm.
If you want to serve it warm later on, just reheat in a 350 degree oven for about 10 minutes. Pie will be fine, covered, at room temperature for about a day, though it is best served the day it is baked.
All American Apple Pie
Crust- makes 2 crusts (this pie has a double crust)
2 c. flour
1 1/2 tsp. salt
5 tbsp cold water
1/2 c. canola or vegetable oil
Pie
2 1/2 lb. macintosh apples (about 7), peeled, cored, sliced
3/4 c. sugar
3 tbsp. flour
1/2 tsp. cinnamon
1/8 tsp. salt
1 tbsp. fresh lemon juice
2 tbsp. butter, cut into small pieces
Sugar/cinnamon to sprinkle the top with
1. Preheat oven to 425.
2. Sift flour and salt together (for crust).
3. In a liquid measuring cup, measure oil and add water. Mix with fork.
4. Add wet ingredients to dry all at once and mix together with a fork until it comes together.
5. Dampen counter top and lay out two sheets of waxed paper. Divide dough in half and put on each sheet.
6. Put another sheet on top of dough balls.
7. Roll out dough between sheets, remembering to roll from the middle out (not back and forth). Roll dough large enough to sit in pie plate.
8. While preparing apples, have crusts wait in the fridge.
9. Measure out dry ingredients for pie and whisk in a large bowl.
10. Add prepared apples and toss in the dry ingredients.
11. Toss with lemon juice.
12. Take one crust from the fridge and peel off one side of paper. Lay crust side down into the pie plate. Press it down into the crevices, and peel off the second sheet of paper.
13. Arrange apple slices so they fit nicely in the bottom of the crust, and then add the rest, mounding them evenly.
14. Arrange the butter pieces around the top of the apples.
15. Take out the second crust and peel off one side of paper. Lay crust side down over the apples, making sure it’s not pulled tightly.
16. Tuck the crust into the sides and roll up the bottom crust edge into the top.
17. Flute (which means to make a decorative edge on a pie crust) the crust however you like (I pinch it together between my two pointer fingers and thumbs).
18. Make air vents in the top (you can use a knife to do this— just stab at it gently in about five places).
19. Bake for 30 minutes.
20. Slip a baking sheet underneath the pie (to catch falling juices) and reduce the temperature to 350 degrees.
21. Bake until the pie is golden brown on top and the juice is bubbling around edges and vents. Let cool on a wire rack. Can be served room temp or warm.
If you want to serve it warm later on, just reheat in a 350 degree oven for about 10 minutes. Pie will be fine, covered, at room temperature for about a day, though it is best served the day it is baked.
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