I love apple season. It gives me an excuse to make so many yummy things. This pie recipe is great. I make the crust from scratch, which after years of avoiding, I have found really isn't that difficult. I prefer to do it this way because the crust has always been my favorite part of a pie and this ensures that I will have a yummy, buttery, flaky crust every time. This pie also freezes well, so if you've just gone apple picking, make a few at a time and wrap them well, uncooked and pop in the freezer. When you're ready for it just take out of the oven and cook (from frozen) for about an hour to an hour and a half at 350.
Ingredients:
8 apples ( I used a variety of macintosh, macoun and red delicious) peeled, cored and sliced
½ cup brown sugar (i use dark)
½ cup white sugar
1 tsp. cinnamon
½ teaspoon nutmeg
2 pie crusts (recipe to follow)
¼ cup water
1 stick of butter
3 T flour
How To:
Preheat oven to 350.
Prepare apples by peeling, coring and slicing. Place in large mixing bowl and set aside.
In a small sauce pan melt butter over medium low heat. Whisk in the flour. Add sugars, cinnamon, nutmeg and water. Stir over medium low heat until it's all melted together and somewhat thickened. Pour over apples in mixing bowl, toss them around to make sure all apples are coated nicely.
Roll out first pie crust and place in pie plate.
Layer apples, being sure not to leave any large gaps. Be sure to pour any remaining sugar sauce that has remained in bowl, over apples. Top with second pie crust. Brush top of crust lightly with water and sprinkle with a small bit of sugar. Cut vents in top and bake at 350 for about 40 minutes.
FLAKY PIE CRUST RECIPE:
2 sticks cold butter
¼ cup ice cold water
2 ½ C flour
¼ t salt
You will need a food processor for this.
Before beginning, dice up your butter into small chunks, then place in freezer for 5 minutes. Also put your water in the freezer prior to using. Everything must remain cold. Warmth is pie crust worst nightmare.
Combine the flour and salt in food processor.
Add COLD butter and pulse until it starts to look like coarse crumbs.
Add water, 1 T at a time, while pulsing until dough just sticks together. Do not overwork. It's done if you take a small piece and squeeze it with another and it sticks together. Done.
Form into two discs, wrap in plastic wrap and put in fridge for at least 30 minutes. Then when preparing pie, pull them out one at a time to roll. Try to work on a cold surface, dusted with flour. Such as granite counter tops, or refrigerate your cutting board.
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