Good Old Fashioned Apple Pie
Last year I published a Surviving the Holiday Dinner Guide and I said I bought the pie for dinner; that has haunted me for a year!!! I thought this insanely delicious pie recipe would help my karma and help your Thanksgiving menu. Stay tuned for my Updated Surviving the Holiday Dinner Guide with updated recipe ideas and even more tips for coming together this holiday, stress free!
For the pastry:
2 Cups all purpose (white… eeek!) flour, plus more for rolling out the dough
1 tsp salt
2 tbsp sugar
1 Cup cold butter, diced
6 – 8 tbsp cold water
For the Filling:
10 – 12 Apples, peeled and sliced (see notes)
¼ Cup brown sugar
1 tbsp vanilla extract
1 tsp cinnamon
2 tbsp (white) flour
Start by preparing the pastry; whisk together the flour, salt and sugar; mix well.
Add in the butter and mix it so you can feel the lumps of butter are evenly distributed (not in one big butter ball) and then slowly start adding in the cold water, tablespoon by tablespoon until a dough starts to form.
Work the dough with your hand, shaping it into a ball and the cut the ball in half, ensuring one half is slightly larger than the other one.
Push each ball into a disc and wrap them individually with plastic wrap and place them in the fridge for half 30 minutes to rest.
Meanwhile prepare the filling:
Mix together all ingredients ensuring the apples are evenly coated.
Preheat your oven to 375.
After the dough has rested, roll out the LARGER disc on a floured surface using a floured rolling pin.
Roll the dough out to about a ¼ inch thickness in a round shape and transfer it to a pie plate (it’s easiest to fold the dough in half and place the fold into the middle of the plate).
Centre the dough and push it into the form of the plate.
Pour the apple mixture into the dough (pile it so there is a mound in the centre).
Roll out the second, SMALLER disc and place it on top of the pie.
Go around the pie and pinch the edges closed and then cut a slit into the centre of the pie to ensure the steam can release from the pie.
Bake the pie for 1 hour, until the crust starts to brown slightly.
- Use any apple you like; I used a mix of Mac, red delicious and Granny Smith.
- This recipe is adapted from Chef Michael Smith’s Apple Pie recipe.
- Serve with Vanilla ice cream!