Mom’s Apple Pie

Mom says the secret is using ice cold water in the crust, and handling the dough as little as possible.  I say it’s practice.

I usually use Granny Smith apples in my pies, but I couldn’t resist these crisp Fujis from Catoctin Mountain Orchard.

*Recipe after the break

Make your crust:

Mix flour and salt in a large bowl

Cut in shortening and butter with a pastry blender or two knives until is is the size of small peas.

Add the ice cold water, and mix gently with a fork until all the dough is moistened.

Gently knead the dough in the bowl to bring it together.  Divide in half.

The key here is not to overmix the dough – handle just enough to bring it together.

Lightly flour your cutting board.  Roll one half of the dough into a 12″ circle.

Fold the dough in half, and carefully place into a pie plate.  Gently fit the dough into the plate, being careful not to stretch or tear it.   Roll out the other half of the dough and set aside while you prepare the filling.

Prepare the filling:

Mix sugar, flour, cinnamon, and nutmeg.  (Whole nutmeg keeps forever, and is really easy to grate with a Microplane rasp.  It tastes much fresher than pre-ground.)

Wash, peel, core, and slice the apples.  Add the sugar mixture to the apples and toss gently to coat.

Add the apples to the bottom crust.  Dot with 4-5 pats of butter.

Brush the edges of the dough with water.   Fold the top crust in half, and lay over apples.  Press gently on edges to seal dough.

Fold the edges of the dough under, then pinch between two fingers to create a fluted crust.

Prick the top crust several times with a fork to create steam vents.  Brush with milk, then sprinkle with sugar.

Bake 50-55 minutes, until top is golden brown.

Let cool on the counter for about an hour (if you can wait!).  Keep any leftovers in the refrigerator.

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 Special thanks to my assistants!

 

Apple Pie

Preheat oven to 375°.

 Prepare Pastry:

• 2 c all-purpose flour
• ½ tsp salt
• 1/3 c shortening
• 1/3 c butter (chilled)
• 6-7 T ice cold water

1. In a large mixing bowl, stir together flour and salt.  Cut in shortening and butter with a pastry blender or two knives.
2. Sprinkle water over flour mixture.  Toss gently with a fork until moistened.  Knead gently and divide in half.
3. On a lightly floured surface, roll one dough half into a 12” circle.  Gently place dough in pie plate, being careful not to stretch or break it.
4. Roll remaining dough half into another 12” circle and set aside.

Prepare Filling:

• 6 c peeled, cored, and sliced apples (about 2 ¼ lbs)
• ¾ c sugar
• 2 T flour
• ½ tsp cinnamon
• 1/8 tsp nutmeg
• 2 T butter

1. Mix sugar, flour, and spices.  Add to sliced apples and toss to coat.
2. Transfer apples to bottom pie crust.  Dot with butter.  Moisten edges of dough.
3. Lay top crust over apples.  Gently press edges to seal dough.  Trim, fold, and crimp edges.
4. Brush top crust with milk and sprinkle with sugar.
5. Bake 50-55 minutes until golden brown.