I love, love, love apple pie! When Jason and I moved to Colorado almost 11 years ago (I can’t believe it has been so long), I thought all of my baking recipes would still be ok. Unfortunately, we had to suffer through quite a few soggy piecrusts until my brilliant husband realized what to do… Cook the apples in order to activate the flour just a little bit before baking them! It sounds simple enough, but that little trick will make the pie absolutely amazing.
To start, make a piecrust. I always listen to my mother when it comes to the crust; you must add sugar.
Adapted from Better Homes and Gardens and Tami Elder
- 2-¼ cups all-purpose unbleached flour
- ¾ teaspoon salt
- ¼ cup granulated sugar
- 2-½ tablespoons chilled butter
- ½ cup vegetable shortening
- 8 to 10 tablespoons very cold water (I usually add ice to the water)
Combine the flour, salt, and sugar in a large bowl.
Cut the butter and shortening into the flour mixture using a pastry cutter until the mixture becomes coarse crumbs.
Mix in the cold water, a little bit at a time just until it comes together. Be careful to not overwork the dough, or else it will result in a tough piecrust. Separate the dough in two, wrap in plastic wrap and refrigerate until you are ready to use it.
When I make a pie, I always double the piecrust recipe. With the leftovers, we roll out the dough, sprinkle it with cinnamon and sugar, and bake in a 375-degree oven until the edges are golden brown, approximately 15 minutes. Our mom always did this for us when we were kids, and we absolutely loved it. My kids do as well!
Next, make the pie!
Adapted from Better Homes and Gardens
- 8-10 granny smith apples, peeled and sliced
- ¾ cup granulated sugar
- 3 tablespoons all-purpose unbleached flour
- 1-teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
Combine the ingredients in a large bowl.
Heat a large skillet over medium heat, and melt 4 tablespoons of butter in the skillet.
Add the apple mixture and cook until they are slightly softened, about 15 minutes.
While the apples are cooking, roll out the piecrust and place one in a pie plate. (My mom got this pie plate for me when they went to Poland for Thanksgiving. It is beautiful!) Place the cooked apples in the pie plate, and top with the remaining piecrust. Seal the edges of the pie, and cut a few slits in the top to let steam escape during baking. Sprinkle the top with a little bit of sugar. Before baking, cover the edges of the pie with strips of foil to prevent the crust from over- browning. Bake the pie in a pre-heated 375-degree oven. Bake for 35 minutes, then remove the foil and bake for another 20 minutes. Be sure to put a lining of foil or an extra baking sheet under the pie in the oven, because this pie can spill over. It’s full of ooey gooey goodness!
Let the pie cool, slice and enjoy!