Thursday, December 15, 2011

Apple Pie

This pie turned out AMAZINGLY.  I didn't let it cool long enough, so it kinda fell apart on make sure to let it cool for a good hour or two if you'll be serving it for the holidays.

Trust me---if you make this, your guests will be happy.  Even my boyfriend, who is one of the pickiest eaters I have come across in a long time, said it was the best apple pie he's ever had in his life.  MISSION ACCOMPLISHED.  :P


3 cups flour
1 stick of cold butter
1/2 cup shortening
2 tsp white vinegar
1/4 tsp salt
2 Tbsp sugar
4 Tbsp cold water, if needed
3 lbs Granny Smith apples
½ cup light brown sugar
¼ cup granulated sugar
1-½ tsp cinnamon
¾ tsp ginger
1/4 tsp nutmeg
zest from 1 lemon
3 Tbsp corn starch
¼ cup apple cider

Preheat oven to 400º F, and blend butter, shortening, sugar, salt, and flour together until the mixture resembles coarse corn meal.  Add vinegar to the mixture and gradually add cold water to the pie crust mixture.  Once the dough is workable, form into a ball and separate into two equal balls.  Take one ball and press with your fingers into a pie plate until it covers the entire plate.  Roll out the other ball into a giant ball, and slice 8 long strips to eventually form a lattice crust.

For the filling, peel, core and cut apples.  Place in a pot and add the light brown sugar, granulated sugar, cinnamon, ginger, lemon zest and nutmeg to the apples. Stir the mixture, and dissolve the corn starch into the apple cider in a measuring cup. Mix this into the apple mixture and turn the heat onto medium to cook the apples for 10-15 minutes until the apples have softened and the sauce has thickened. Place the mixture in a large bowl, cover and refrigerate until it is cool. Once the apple filling is cool, scoop it into the prepared pie plate.  Take the strips of remaining pie crust dough and form a lattice crust, using an egg wash to keep the strips intact.  Sprinkle the top of the pie with sugar and cinnamon, and bake for 10 minutes. Lower the temperature to 350º F and continue baking for another 40 to 50 minutes, until the filling bubbles and the crust looks golden.  Serve warm with ice cream.

Hope y'all enjoy!

xoxo, Sara 

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