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Seeing that it’s now just about Fall, I thought we would have a little something sweet.
Sweet as pie!
This recipe is a classic and will always make your family beg for seconds!
It’s time to get started so let jump right in!
For the pie crust:
12 tbsp (1 1/2 sticks) very cold unsalted butter
3 cups all-purpose flour
1 tsp kosher salt
1 tbsp sugar
1/3 cup very cold vegetable shortening, such as Crisco
6 to 8 tbsp ice water
For the apple pie filling : Makes 2 10-inch crusts
4 lb apples, peeled, quartered and cored
Grated zest of 1 lemon
Grated zest of 1 orange
2 tbsp fresh lemon juice
1 tbsp fresh orange juice
1/2 cup sugar, plus 1 tsp to sprinkle on top
1/4 cup all-purpose flour
1 tsp kosher salt
3/4 tsp ground cinnamon
1/2 tsp ground nutmeg
1/8 tsp ground allspice
1 egg beaten with 1 tbsp water for egg wash
Combine the ingredients for a crust and roll it out until it’s about a quarter inch thick. Don’t make it too thin because it will burn ! When that’s ready, pop it into the oven at 400 degrees Fahrenheit for about 5-10 minutes.
I like to cook the apples prior to putting them into the crust. This way we have a cooked crust and cooked apples and all we’re doing is cooking the shell onto the pie.
Cook the apples of your choosing with the other ingredients for the filling on a stove top in a skillet. I prefer a cast-iron skillet because I think that gives it the best flavor overall but that’s just me.
Once that’s done go ahead and put it into your pie crust, then top your pie crust with your favorite design and bake it for about 10 minutes or until the crust is golden brown.
You could always pour your apple mixture raw into the pie crust and bake that for about an hour but I love this way because it’s much more convenient.
After it’s done, go ahead and cut yourself a delicious slice and top with ice cream or powdered sugar or even a little bit of whipped cream and enjoy!
Happy Fall Y’all!
