Thirty-Seven

APPLE PIE

My, oh my, it's apple pie! Means stuff your face time. Means it's fall, your favourite season. Means you're welcome, because I know you love apple pie, because I make this multiple times every fall and I submit to it--whole. Hearted. Ly. And aren't the best things the ones you throw your heart into?

I'm not going to say this is a complicated recipe, because it's not. It's just good ol' apples (usually McIntosh--if I want to feel fancy I add some Cortland in there as well), cinnamon (I never have cloves or nutmeg on me), some brown sugar, and a buttery, buttery crust. Always, above anything else, worship the butter, and never ever skimp. You could say that's one of my principles in life: never skimp on the butter. Oh, and throw a scoop of good vanilla ice cream on there (none of that "frozen dessert" nonsense--make sure you read that fine print!).

Apple Pie Recipe

For the pie dough (using this recipe from Chatelaine magazine, with modifications):

  • 2 cups flour
  • 2 tbsp sugar
  • a little less than 1/2 tsp salt
  • 1 cup cold butter, cubed (I always use salted butter, hence the "little less" of salt above)
  • cold, cold water

In a large bowl, combine the flour, sugar, and salt with your fingers. Add the butter, and begin cutting the pastry. Use a pastry cutter, or if you're like me, use your hands to squeeze the butter into the dry ingredients, until the moisture has spread evenly throughout, and the butter chunks have been reduced to small 1-cm pieces.

Get the water running cold, and add water by the tbsp to the flour-butter mixture (start off with 3). I personally cup the water in my hand and throw it in. Mix with a fork after each addition of water until the dough comes together, and you can form a ball without any flour left over. Divide dough into 2 even halves, form each into a thick disc, and wrap individually in plastic wrap. Keep in fridge for 30 minutes, or until firmed up.

For the filling:

  • 5-6 apples (type of your choice)
  • roughly 1/2 cup brown sugar
  • generous sprinkling of cinnamon
  • a little bit of milk

Preheat oven to 375 F. Peel and core the apples, cut in half, and slice into 1/2 cm thick pieces. In a large bowl, combine the apples, sugar, and cinnamon. Feel free to get in there to taste and add flavour as you need! (Also very, very snackable).

On a generously floured surface, roll the first disc of dough out to about a 1/2 cm thickness, or to the dimensions of your pie dish, maintaining the round shape. Lay the rolled out dough in the dish. Pour the apple mixture in. Roll out second dough disc, roughly to the same diameter as the first. Place over the apples, cut off the extra dough around the edges if necessary (I like to keep it and fold it into the crimping around the crust to follow), and crimp the outer edges, pinching the two layers of dough together and sealing in the apples as you do so. Create a 1-inch hole in the centre of the topmost dough, or your choice of design to let out steam. I also run my knife through the dough to create 8 lines extending out from the centre hole; it resembles a cartoonish sun in the end. Brush the entire top generously with milk (this is what gets it beautifully golden), throw this divine creation in the oven, and sit yourself in front of that oven door to watch your dream come to life. Bake for an hour to an hour and 15 minutes, or until lovely and golden brown, and the apples are tender when a knife or fork is inserted.

Let cool (I know, the agony, but ya gotta let those juices settle), but not too cool! You're serving this baby warm with a scoop of ice cream, because YOU DESERVE IT. Now please enjoy. Wholeheartedly.

Follow me on Bloglovin', Instagram and Facebook.
EatTrang Be