The Best Apple Pie EVER.

*Edited November 2014-Got a new camera and updated pictures!

First of all, I am so sorry for the lack of posts!! The past month has been a whirlwind, and I have so many recipes to share with you. Since Christmas is next week, I’m going to post some of my favorite sweet treats in the next few days. Get ready!

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Here is the first installment of such posts: the best apple pie ever. Declaring a recipe as “the best ever” is a bold statement. I don’t take it lightly or use it often. I’ve made this pie over and over again, and each time the friends and family I share it with agree that it is the best apple pie. So, dear readers, today I’m going to share how to make this holiday staple!

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So, what makes this apple pie so special? Let’s take a look at some key ingredients. The type of apple you use does make a difference. I use granny smith, but I’ve successfully made it with other varieties. As long as you choose a hard, tart apple, the end result will be delicious. Honeycrisp apples are great for baking as well.

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The apples are tossed in an incredible mixture of butter and sugar which you boil on the stove, creating a caramel-like sauce. Cinnamon, nutmeg, and vanilla flavor this filling as well. I like to reserve about 1/3 of a cup of this filling to brush on top of the pie crust. With this trick, the top layer of pie crust becomes flavorful, sweet, and turns a beautiful golden-brown color.

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Making homemade pie crust, in my opinion, is non-negotiable. I made two batches of my one minute homemade pie crust in the food processor. It only takes a few extra minutes to make your own, but the difference in flavor is undeniable.

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No, this is not a “healthified” recipe. Yes, there is a LOT of butter and sugar. It’s a recipe I only make once, maybe twice, a year to share with family and friends on holidays, and I don’t cut any corners on it. Look no further for the best apple pie recipe ever–this is it!

The Best Apple Pie Ever

Ingredients:

  • 2 batches of my one minute homemade pie crust (or 1 if you roll it out very thinly!)
  • 7-8 small granny smith apples, peeled, sliced, and cored
  • 1 stick butter
  • 3 tbsp all-purpose flour
  • 1/4 cup water
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 1 heaping tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 tsp vanilla

1). Place the peeled, cored, and sliced apples in a large bowl. Set aside.

2). Preheat oven to 425F.

3). In a medium sauce pan, melt butter over medium heat. Add the 3 tbsp of flour and mix well, forming a paste. Add the water, sugars, cinnamon, nutmeg, and vanilla and mix well. Bring to a boil for 1 minute, then reduce heat to a simmer for an additional minute.

4). Remove from heat and reserve about 1/3 cup of filling for pie crust. Add remaining filling to apples. Toss well.

5). Pour apples into prepared pie crust, mounding slightly. Top with second pie crust (lattice design, etc). Brush the remaining 1/3 cup caramel filling over the crust.

6). Cover the pie loosely with aluminum foil. I lightly spray the foil so it does not stick to the pie. Place the pie on top of a cookie sheet (to catch any drips) and bake at 425F for 10-12 minutes. Reduce the heat to 350F and bake for another 50 minutes (remove the foil the last 10 minutes to let the crust brown), or until done.  The pie is done when the crust is golden-brown and the apples are soft when pierced with a fork.

7). Allow the pie to cool before serving. Enjoy!

Serves: 8-10 people.

Recipe adapted from: http://allrecipes.com/Recipe/Apple-Pie-by-Grandma-Ople/. 

Adapted recipe courtesy of Audrey’s Apron.

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One Minute Homemade Pie Crust

An easy, quick way to make homemade pie crust. It’s my go-to for every pie, including my family’s favorite: apple!
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Making homemade pie crust seems to intimidate many home bakers. I, too, used to be one who never thought I could (or wanted to) make my own pie crust. “What’s wrong with the frozen one from Pillsbury?”, I used to think to myself. That all changed the first time I had homemade pie crust (and looked at the ingredients list…see below). Y’all, it seriously makes all the difference in the world as to the result of your final pie. It takes a good pie and makes it something special. And really, if you’re going to go through the trouble of making a pie, it is not that much more work to put together a pie crust from scratch. Especially if you use this one minute recipe!

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When I first started making pie crusts, I did it the old fashioned way: by hand. Cutting the butter into flour without even a pastry blender was a little tricky. Eventually I bought a pastry blender, and at the time I thought it made it immensely easier. You know what can take it from easier to just plain easy?

A food processor.

Yes, the food processor does all the work for you in this recipe.  Just a few simple ingredients and pulses of the food processor and you can have ready-to-roll out pie crust in 60 seconds!! Let’s look at the ingredients found in Pillsbury pre-made crusts, and then tell me if you have 60 extra seconds to spare to make your own:

No thank you! We can all agree that pie is not the healthiest thing to eat, but I figure if I’m going to eat pie (which does not happen often), I would rather put in the extra minute to make it homemade with real ingredients!

And, in case the food processor trick is not enough of a delightful kitchen tip, I have another one to share. Have you ever had pie crust stick to your rolling pin when trying to roll it? It is highly annoying, and could potentially turn any baker away from making their own pastry. To remedy this problem, simply roll your pie dough in-between two sheets of plastic wrap!! It prevents the dough from sticking every time.

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Once you have refrigerated and rolled out your pie crust, you can decide how you would like to form it. I always love the classic look of pinched edges and a lattice crust, but you can be creative! Remember, rustic is okay here: you want your pie to look homemade!

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I wanted to share this special recipe with you before the holidays come to hopefully inspire you to make your pie crust in lieu of purchasing one for all of your autumnal/holiday baking. And, in case you didn’t know, it’s currently apple picking season!

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This recipe makes a single crust (with some leftover). If you are going to make a double crust pie, you must double the recipe!

One Minute Homemade Pie Crust

Ingredients:

  • 1-3/4 cup all-purpose flour  (about 9 ounces)
  • 1 teaspoon sugar
  • 1-1/2 sticks butter (12 tablespoons), cut into slices
  • 1/4 cup + 2 tbsp ice water (approximately)

1) Place flour and sugar in a food processor.  Pulse.

2) Add about half of the butter. Pulse.  Add the rest of the butter. Pulse until the mixture turns into coarse crumbs.

3) Through the feed tube, slowly add the ice water and pulse until the dough gathers up into a ball.  If it doesn’t after a few seconds, add a few more drops of ice water until it does.

4) Take the dough and flatten it into a disc and place it on a sheet of floured plastic wrap. Refrigerate for about 30 minutes before rolling. Remember to use the plastic wrap trick from above!

Happy baking!!IMG_20121027_143906

Recipe adapted from: http://theitaliandishblog.com/imported-20090913150324/2011/9/9/you-will-make-homemade-one-minute-pie-dough-and-raspberry-pi.html