Apple Pie

Happy National Pi Day! I took liberties to call "pi" an apple pie. Nothing makes the house smell better than an apple pie in the oven.

The World can be crazy but when there’s an apple pie in the oven, all is good and there are no worries. It brings back fond memories of my mother-in-law, whom we called Frannie-Babe, who made the most AMAZING apple pie. She could make one in no time and made it look so easy. In her memory, I dedicate this recipe.

Let's get baking you'll need:

Make the crust and put it in the refrigerator to chill for an hour:

CRUST:

2 cups flour

½ tsp salt

2/3 cup Crisco (shortening)

4-5 Tbsp of iced cold water

Cut (using two knives or a pastry cutter) the butter into the flour and slowly add the iced water one tablespoon at a time. Mix by hand just until the dough comes together. Do not over mix the dough or the crust will not be flakey.

Form a disc shape with the dough and cover with plastic wrap to rest in the refrigerator for at least an hour.

This basic crust can be filled with other delicious things like chocolate pudding, pastry cream and bananas, etc. once baked off. If you bake off the crust, 350 degrees for 10-12 minutes or until golden brown.

YES you can use pre-made pie crusts that they sell in the store but you’re spending money and I’m cheap! This recipe will cost you about $.75 cents to make while the store made crusts will cost upward of $2.99. You decide which way to go.

APPLE FILLING:

5 cups of apples, cored, peeled and cut into slices

1/8 tsp salt

½ cup sugar

2 tablespoons cornstarch

¼ tsp cinnamon

2 tbsp butter

Egg Wash (1 egg + 1 Tbsp of water – beaten until frothy)

Put the sliced apples in a large bowl and add: salt, cornstarch and I use Cinnamon from my mill by Drogheria & Alimentar. It’s affordable (less than $3.00) and has a fresher taste than pre-ground cinnamon.

Roll the dough out to the same size as your pie plate and put the dough in. Pour the apple mixture into the pie shell and top with the butter cut into little pieces. Add another disc of dough (rolled out thin to the same shape as the pie plate) and top and pinch the edges. You’ll need to cut slits at the top of the pie to allow the steam to escape. I like to make my pie look pretty and stamp out leaves, apples or whatever shape floats my boat that day. Today, the leaves were falling outside my window, so they inspired me.

Place your beautiful pie in an oven pre-heated at 450 degrees for 10 minutes, then reduce to 350 degrees for another 20 minutes. Take the pie out and brush it with the egg wash mixture and return to the oven for another 5 minutes. This will give your pie a golden appearance and shine.

Some like it sweet and after the egg wash, you can top your pie with raw sugar to add texture. I think the apple mixture is sweet enough and don’t add the sugar. For a variety of this pie, you can add cranberries, walnuts or raisins in the apple mixture before you fill the pie shell. I tend to be an old fashion purist and only like apples in an apple pie.

Let the pie cool for at least one hour before you cut it. Yes, you have to wait that long but if a piece of the crust falls off, you’re obligated, as the chef to taste it for quality control.

Here’s my NO FAIL SECRET to cutting the pie: Since the first piece always falls apart and never comes out clean, cut three pieces. You don’t have to eat all three pieces (well you can, I won’t tell) then lift out the middle of the three slices you made. NEVER fails, the pie has room to shift over and you can cleanly lift out your first slice.

Apple pie is delicious topped off with vanilla ice cream, sharp cheddar cheese or whipped cream.

Enjoy and I want to see a picture of your beautiful pie.