Apple Pie of Awesomeness
Oct. 21st, 2018 12:14 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
grundyscribblingPosting here mostly for my own reference, because inability to find this recipe at the beginning of pie season is one of the few causes of panic in my kitchen. But anyone else who wants to try it, feel free.
Apple Pie of Awesomeness
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This is my favorite apple pie recipe, and I’ve yet to have one last 24 hours. You can use store-bought crusts, but I’ve been making my own and it’s really much easier than you might think as long as you can use a food processor.
For the crust (~5 minutes to make, chill ~10mins before you roll it out)
2 c flour
2/3 c butter CHILLED – take it straight out of the fridge
cold water
vanilla powder (optional)
Dump the flour and butter in a food processor (if you have a mini, do it in two batches.) Pulse until it looks like a bunch of little crumbs. Add just enough water to form dough. Divide in half, chill. When you roll the dough out, make sure to have a well-floured surface. Makes 2 9″ crusts.
For the filling:
Apples – enough to fill your 9″ pie. I’ve been using 3-4 good size apples, but YMMV depending on what apples you use and how you chop them.
1/2 c butter
3 T flour
1/2 c brown sugar
1/2 c white sugar
1/4 c water
cinnamon (optional)
Preheat oven to 425F.
Peel and cut up the apples. (I’ve found smaller chunks work better.) Melt the butter in a small saucepan. Stir the flour into the melted butter. Add the sugars, stir well. Add the water. Heat for a few minutes until the sugar is dissolved and the sauce is evenly colored. Make sure there are no undissolved lumps of brown sugar lurking on the bottom.
Assemble the pie- fill the bottom crust with apples, sprinkle with cinnamon if so desired. Pour the sauce over the apples. Cover with top crust, seal the crusts. Make sure there are vents!
WARNING: If you are not 100% sure you have your crusts sealed well, put a cookie sheet below the pie pan in the oven. If the sauce bubbles over, it will smoke up the oven and you’ll need to run the self-clean once you take the pie out. (Yes, I learned this the hard way.)
Bake at 425 for 15 minutes, then reduce heat to 350. Bake for 40-50 minutes, then remove from oven and allow to cool for at least 10 minutes. (This is the hardest part- you need it to cool so you keep the yummy sauce inside the pie instead of running all over the pie plate once you slice it.)
Best while still warm, delightful with ice cream.
Apple Pie of Awesomeness
-------------------------
This is my favorite apple pie recipe, and I’ve yet to have one last 24 hours. You can use store-bought crusts, but I’ve been making my own and it’s really much easier than you might think as long as you can use a food processor.
For the crust (~5 minutes to make, chill ~10mins before you roll it out)
2 c flour
2/3 c butter CHILLED – take it straight out of the fridge
cold water
vanilla powder (optional)
Dump the flour and butter in a food processor (if you have a mini, do it in two batches.) Pulse until it looks like a bunch of little crumbs. Add just enough water to form dough. Divide in half, chill. When you roll the dough out, make sure to have a well-floured surface. Makes 2 9″ crusts.
For the filling:
Apples – enough to fill your 9″ pie. I’ve been using 3-4 good size apples, but YMMV depending on what apples you use and how you chop them.
1/2 c butter
3 T flour
1/2 c brown sugar
1/2 c white sugar
1/4 c water
cinnamon (optional)
Preheat oven to 425F.
Peel and cut up the apples. (I’ve found smaller chunks work better.) Melt the butter in a small saucepan. Stir the flour into the melted butter. Add the sugars, stir well. Add the water. Heat for a few minutes until the sugar is dissolved and the sauce is evenly colored. Make sure there are no undissolved lumps of brown sugar lurking on the bottom.
Assemble the pie- fill the bottom crust with apples, sprinkle with cinnamon if so desired. Pour the sauce over the apples. Cover with top crust, seal the crusts. Make sure there are vents!
WARNING: If you are not 100% sure you have your crusts sealed well, put a cookie sheet below the pie pan in the oven. If the sauce bubbles over, it will smoke up the oven and you’ll need to run the self-clean once you take the pie out. (Yes, I learned this the hard way.)
Bake at 425 for 15 minutes, then reduce heat to 350. Bake for 40-50 minutes, then remove from oven and allow to cool for at least 10 minutes. (This is the hardest part- you need it to cool so you keep the yummy sauce inside the pie instead of running all over the pie plate once you slice it.)
Best while still warm, delightful with ice cream.
no subject
Date: 2018-10-21 04:48 pm (UTC)no subject
Date: 2018-10-23 01:51 am (UTC)You're calling it precisely measured because you haven't seen what it looks like in practice - a scoop of white sugar, a scoop of brown, sure, we'll call that a tablespoon... (The 1/2c butter is the only consistently precise measurement, by virtue of a half cup being a standard stick of butter.) :)
no subject
Date: 2018-10-23 02:17 am (UTC)no subject
Date: 2018-10-25 01:46 am (UTC)Edited to add: I think I'll make individual size pies using ramekins so I don't have to let them cool all the way. I'm drooling at the thought of upending one into a bowl to hold all of the sauce while it's still hot and plopping a scoop of good vanilla ice cream on top. Good Lord, I'm about to short out my laptop...
no subject
Date: 2018-10-25 01:55 am (UTC)