Our 11-year-old nephew recently came to stay with us for a couple weeks. He loved to help in the kitchen and so we took on a few cooking projects, one of which was baking an apple pie from scratch. We picked apples from the tree in the back of our house and used our fancy new apple peeler to quickly remove the core and skins from the apples. I’ll admit, I really wanted to buy the crust but when the grocery in town was sold out of remade crust, I took the hint and made it from scratch.
For the crust:
1 1/4 cups of all purpose flour
1/4 teaspoon of salt
1/2 cup of butter chilled and diced
1/4 cup of ice water
The crust is the hardest part. You want to find a balance between mixing the butter in, but also keeping the texture a little chunky so that you get nice flakes when it is baked. Keeping the butter cold and the dough a little dry is the key to getting a nice flake. Here goes:
1. In a large bowl, combine flour and salt. Cut the butter into small cubes and store in the fridge until you are ready to use it. Add cold butter to the flour and use forks to work the butter into the flour mixture. The flour mixture should start to look like a coarse meal, it takes a long time and a lot of work! Slowly mix in 1/4 cup of cold water until the mixture starts to come together and feel more like a dough. Be careful not to add too much water, you want it to be just wet enough to hold together. Once you can form two balls with the dough, wrap them in plastic and let them sit overnight in the fridge. You want the flour to absorb some of the moisture from the butter and water so that the dough is more cohesive.
2. When the dough is ready, take it out of the plastic wrap and place it on a well-floured surface. Using a floured rolling pin, slowly roll the dough out so that it has an even thickness all around. Gently use the rolling pin to pick up the dough and slide it onto the pie tin. Trim the sides of the dough and pinch the dough around the dish to crimp the edges.
3. Now, I did not do this in the video, however, I will do it next time I bake a pie. Blind bake the crust for 15 minutes. This means you place the wax paper onto of the dough and fill the tin with a weight like dry rice. This will prevent any air bubbles from forming and allow the crust to bake a few minutes longer than the rest of the pie.
For the filling:
5 medium sized apples
1/2 cup butter
1/2 cup of brown sugar
1 table spoon of ground cinnamon
1 beaten egg white
A friend came over for a BBQ a few months ago and baked an apple pie when she got here. I was a little surprised when she said she would be making it from scratch but then she wiped this amazing apple peeler from her purse and threw the whole thing together in under 15 minutes (she used store bought dough)! I was so amazed by this apple peeler I went online and bought one of my own from amazon.
- peel and slice apples
- cut peeled apples with a x
- fill pie shell with apples
- sprinkle ground cinnamon and brown sugar and gently mix apples
- scatter slices of butter on top of apples
- use remaining dough to cover top of pie
- use a pastry brush to paint egg white along edges of crust (this will help brown crust)
Bake in the preheated oven at 350F for 30 minutes let cool for 20 minutes before serving with vanilla ice cream. Sadly the picture of the finished product mysteriously went missing, but I'm sure you can all imagine what an apple pie looks like. ;)