Getting ready for your big Labor Day Weekend Party?? You're going to need the all-American classic: APPLE PIE! So here's a recipe for a standard apple pie with a flakey, crispy pie crust (inspired by this recipe at simplyrecipes.com)
Prep Time: 1 hr 20 mins
Cook Time: 50 mins
Makes one delicious pie.
- 2 cups All-Purpose Flour
- 1/2 Tsp Salt
- 1/2 cup Butter
- 5-7 Tbsp cold Water
- 5 Apples, peeled cored and cut into eights
- 2/3 cup Sugar
- 1 Tbsp Cinnamon
- 1/4 Tsp Nutmeg
- 1/4 Tsp Cloves
- 1 Tbsp Vanilla Extract
- 1/3 cup Butter
- 1 Egg
- 1-2 Tbsp Butter, melted
For the pie crust:
Combine 1 1/2 cups of flour with salt, add diced cold butter and cut together using a pastry blender. After coating the butter in the salt and flour mixture, add the remaining flour. Continue to cut together until the mixture looks like coarse crumbs. Then add the cold water a few tablespoons at a time and mix. Continue to add water until the dough sticks together, but be careful not to add too much water or else your dough will be sticky and difficult to work with.
Cut the dough in two, with one half slightly larger than the other, and wrap separately in saran wrap. Refrigerate for a few hours or freeze for at least 30 minutes. If you freeze your dough, allow it to defrost a little before rolling it out.
For apple filling:
In a medium mixing bowl, combine apple slices, sugar, cinnamon, nutmeg, and cloves. Stir and then add vanilla extract and diced butter.
To assemble pie:
- On a floured surface, beat down your larger half of dough and then roll it out. Make sure that you flour both sides of the dough so that it doesn't stick to the surface or to your rolling pin. Try to roll it out large enough that you have an inch and a half of crust around the edge of your pie pan. You'll want your dough to be at least 1/8th of an inch thick.
- Use your rolling pin to roll the dough up, then roll it gently over the top of your pie pan. Gently press the dough into the pan. If you get any little tears, cracks, or holes in your dough--don't worry--you can easily fill them in with extra dough.
- Fill the pie pan with your apple filling.
- Now comes the fun part! You can decorate the top of your pie however you'd like! For a simple cover on top, repeat step 1 with your second half of dough, fold your rolled out dough in half and, using a knife, score a few vents. Then unfold and lay on top of your pie. Cut the overhanging dough to about 1/2 an inch away from the pie pan edge and fold under, making a lip of dough around the edge of the pie.
- For tips on how to decorate your pie crust edge and more, check out the tutorial video at the bottom of this page! (or click here)
- Lightly brush your egg wash over the top of your pie and sprinkle with a little sugar.
- Bake the pie at 375 F for 20 minutes, then check on your pie (if the crust is getting too browned, cover the top with foil) and change the temperature to 350 F and bake for another 30-40 minutes.
- When it's finished, lay the pie pan on a cooling rack and wait for about 10 minutes. Enjoy it while it's nice and warm, à la mode!