First things first, I pretty much require that you listen to the new Pentatonix Christmas Album while baking this pie. I’ve baked 2 apple pies in the last 2 weeks while also listening to that album and it’s therapy I tell you.
It’s good for the soul.
I have the fool-proof apple pie recipe for you today! I know fool-proof is a bold claim, but I really think it is. And if you’ve never baked a pie before, I encourage you to give this a whirl.
Let’s start with the crust. I used the 10 inch measurements because I wanted to have a bit of leftover crust to spread out in a pan, cover with cinnamon sugar, and bake for about 7 minutes to create a lighter-than-air sweet snack while you wait for the pie to bake and then cool.
Also I’m not super confident in my crust rolling skills yet so I wanted a little buffer dough.
2 Crust Pie (8-9 inch)
2/3 cup plus 2 tbsp shortening
2 cups flour
1 teaspoon salt
4-5 tbsp cold water
1 cup shortening
2 2/3 cup flour
1 tsp salt
7-9 tbsp cold water
With a pastry cutter, cut shortening into flour and salt. Once the mixture resembles pea size particles, begin adding cold water and toss with a fork until the mixture is moistened. If you need to use your hands just to blend everything together, you are free to do that too at the end. But don’t knead the mixture, just push it together with your hands to create a ball of dough. Then separate the ball into 2 disks.
My mom taught me to lay out wax paper and roll out the dough on it. That way you can simply lift the wax paper up and flip it onto the pie pan. It makes it very easy and you often avoid ripped crust! I’ve found that slightly wetting the countertop before laying the wax paper down, then flouring the wax paper surface creates the best area for rolling. The water helps hold the wax paper down, and the flour will keep the dough from attaching to the wax paper.
Roll both disks out, then set aside.
Apple Pie (filling) (9 inch)
3/4 cup sugar
1/4 cup flour
1/2 teaspoon cinnamon
dash of nutmeg
dash of salt
6 cups tart apples, cored and sliced thin (roughly 6 medium apples)
2 tbsp butter
1 cup sugar
1/3 cup flour
1 tsp cinnamon
dash of nutmeg
dash of salt
8 cups tart apples, cored and sliced thin (roughly 7 medium apples)
3 tbsp butter
Preheat your oven to 425 degrees. Mix all ingredients except the butter with the apples. Eat 4-6 right out of the bowl and save the rest for the pie.
Slide your wax paper over to your pie dish and in one quick motion flip the crust onto the dish. Press in gently. Then pour in the apples and add pats of butter to the top. Then finish with the top crust.
It took a bit of practice with this, but it’s prettier then folding the crust over top of the pie. So, fold the top crust down under the bottom crust, and press it against your dish. You can get fancy with a pattern, or go “rustic” with a more undone and less polished look. Then add 3-4 slits on top of the pie.
Cover the edges with foil, then place in the oven for 45-55 minutes or until the filling bubbles through the top of the pie slits. This is VITAL. Do NOT remove that pie until you see bubbles. If you need to bake it longer than 55 minutes, but the crust is starting to brown, simply tent with foil. But don’t you dare take that pie out until you see bubbles.
Once it’s finished baking, set it on the counter to cool for awhile. It’s hard to wait, but if you cut into it while it’s still warm the filling will be too runny and you’ll watch all the goodness seep out and pool in the empty hole you’ve just created. . . and you’ll regret it.
I know this from personal, impatient experience my friends. Give it a rest, would ya? A literal rest.
Perhaps while it’s cooling you can run to the store and buy ice cream because pie without ice cream is a crime.
Enjoy! Share with friends and family! You’ll impress the masses with this pie!
My measuring spoons and cups are from Target. I used granny smith apples for this pie and it was delicious!