Introduction
Baking an apple pie is a cherished tradition in many households, offering a warm and inviting aroma that fills the kitchen.
The process combines simple ingredients to create a delicious dessert that can be enjoyed by all ages.
The buttery, flaky crust paired with the sweet and tart apple filling is a timeless favorite. Whether you’re baking for a family gathering or simply treating yourself.
making an apple pie from scratch is a satisfying and rewarding experience.
Ingredients
I made an apple pie today.
3 cups flour
1/4 tsp. cream of tarter
1 tsp salt
1 1/2 cups crisco
4 to 8 tablespoons very cold water add one well beaten egg and 1 tablespoon vinegar to the water.
She said the most important thing is to keep everything cold including flour, also to do everything by hand.
Instructions
Begin by preparing the pie crust. In a large mixing bowl, combine the flour, cream of tartar, and salt.
Mix well to ensure even distribution of the ingredients. Add the cold Crisco to the flour mixture and cut it in using a pastry cutter or your hands until the mixture resembles coarse crumbs.
Next, in a separate bowl, combine the cold water, egg, and vinegar. Slowly add this liquid mixture to the flour and Crisco, one tablespoon at a time,.
mixing gently after each addition. You may need anywhere from four to eight tablespoons of water, depending on the humidity and the flour you use.
The dough should come together without being sticky. Once it has formed into a ball, divide it in half and wrap each portion in plastic wrap. Chill the dough in the refrigerator for at least 30 minutes.
While the dough chills, prepare the apple filling. Peel, core, and slice the apples into even slices. In a large bowl, toss the apples with sugar, cinnamon, nutmeg, and flour.
The flour will help absorb the juices released by the apples as they cook, thickening the filling. Set the filling aside while you roll out the dough.
Remove one portion of dough from the refrigerator and roll it out on a floured surface into a circle large enough to fit your pie dish.
Transfer the dough to the pie dish, gently pressing it into place. Add the apple filling into the crust, mounding it slightly in the center..
Roll out the second portion of dough and place it over the apples, trimming any excess dough. Pinch the edges of the crust.
together and crimp them with your fingers or a fork. Cut a few small slits in the top of the crust to allow steam to escape while baking.
Preheat the oven to 425°F (220°C) and place the pie on the middle rack. Bake the pie for 45 to 50 minutes, or until the crust is golden brown and the filling is bubbling.
Keep an eye on the edges of the crust, and if they begin to brown too quickly, cover them with aluminum foil to prevent burning.
Once the pie is finished baking, remove it from the oven and allow it to cool for at least an hour before slicing. This cooling time helps the filling set, making it easier to cut clean slices.
To start, place the flour, cream of tartar, and salt into a large mixing bowl. Use a whisk or your hands to mix the dry ingredients thoroughly.
Next, add the cold Crisco into the flour mixture. Use a pastry cutter or your hands to work the Crisco
into the flour until it resembles coarse crumbs. It’s important to keep everything cold during this process to achieve a flaky crust.
In a separate small bowl, combine the cold water, well-beaten egg, and vinegar. Slowly add this liquid mixture to the flour and Crisco mixture, one tablespoon at a time.
Gently mix it by hand, being careful not to overwork the dough. You may need anywhere from 4 to 8 tablespoons of water depending on the humidity and flour used.
Once the dough starts to come together, divide it in half, wrap each half in plastic wrap, and chill it in the refrigerator for at least 30 minutes.
While the dough chills, prepare your pie filling. Peel, core, and slice the apples into even pieces. Toss the apple slices with sugar.
cinnamon, and a little flour to thicken the filling. Set the filling aside to allow the flavors to meld.
After the dough has chilled, remove one portion and roll it out on a floured surface to fit your pie dish. Place it in the dish.
fill with the apple mixture, and roll out the second portion of dough for the top. Trim the edges.
crimp them together, and cut a few slits in the top to let steam escape. Bake at 425°F for 45-50 minutes or until the crust is golden brown and the filling is bubbling. Let the pie cool before serving.
Variations
To add a unique twist to your apple pie, you can experiment with different types of crusts. For example, you could replace some or all of the Crisco with butter for a richer.
more buttery flavor. This will create a slightly different texture but still result in a deliciously flaky crust.
You could also try using a combination of butter and lard for a traditional, rustic pie crust.
Another variation involves adding spices or flavorings to the crust. For a cinnamon-spiced crust.
you can add a teaspoon of ground cinnamon to the flour mixture. Alternatively, a little nutmeg or ginger will give your pie a warm, aromatic undertone.
For a more indulgent touch, sprinkle sugar on top of the crust before baking to create a sweet, sparkling finish.
For a different take on the filling, you could mix in other fruits along with the apples, such as pears or berries.
This will add complexity to the flavor and texture, making for a unique pie. A combination of apples and cranberries, for example, creates a perfect balance of sweet and tart flavors.
If you want to make your apple pie more indulgent, consider adding a layer of caramel sauce or cream cheese to the filling.
This rich addition enhances the sweetness of the apples and creates a creamy, smooth texture that complements the pie’s flaky crust.
For a healthier variation, try substituting part of the sugar with honey or maple syrup. You can also use whole wheat flour instead of all-purpose flour for the crust.
which will give the pie a slightly nutty flavor and a more rustic texture. You could even try using a gluten-free flour blend for those with dietary restrictions.
For a different flavor in your crust, try substituting half of the Crisco with cold butter. This will give your pie crust a richer.
buttery flavor while maintaining its flaky texture. You could also experiment by adding a pinch of cinnamon or nutmeg to the crust for a warm, aromatic touch that complements the apple filling.
Another fun variation is to add a handful of chopped nuts, like pecans or walnuts, to the apple filling.
This adds a crunchy texture and extra depth of flavor. You could also mix in a bit of caramel sauce for a sweet, gooey surprise inside the pie, making it extra indulgent.
How to Make
Start by preparing the pie crust. In a large mixing bowl, combine the three cups of flour, 1/4 teaspoon of cream of tartar, and 1 teaspoon of salt.
Mix the dry ingredients together thoroughly. Next, cut in the 1 1/2 cups of Crisco using a pastry cutter or your hands until the mixture resembles coarse crumbs.
In a separate bowl, combine 4 to 8 tablespoons of very cold water with one well-beaten egg and 1 tablespoon of vinegar.
Slowly add this liquid mixture to the flour and Crisco mixture, a tablespoon at a time. Mix gently by hand after each addition.
making sure not to overwork the dough. Once it starts to come together, divide the dough in half, wrap each half in plastic wrap, and refrigerate for at least 30 minutes.
While the dough is chilling, prepare the apple filling. Peel, core, and slice the apples into thin pieces.
Place the apple slices in a bowl and toss them with sugar, cinnamon, nutmeg, and a tablespoon of flour to thicken the filling. Let the apples sit for a few minutes to absorb the spices and juices.
After the dough has chilled, remove one portion from the refrigerator. Roll it out on a floured surface to fit your pie dish, ensuring the dough is even and smooth.
Place the dough into the pie dish, pressing gently to fit, and trim any excess dough from the edges. Add the prepared apple filling into the crust, mounding it slightly in the center.
Roll out the second portion of dough and place it over the apples, trimming any excess dough. Pinch the edges together, crimping them with your fingers or a fork.
Cut a few slits in the top crust to allow steam to escape while baking. Bake the pie at 425°F for 45-50 minutes, or until the crust is golden brown and the filling is bubbling. Let the pie cool before slicing and serving.
To make the crust, start by combining 3 cups of flour, 1/4 teaspoon of cream of tartar, and 1 teaspoon of salt in a large bowl.
Add 1 1/2 cups of cold Crisco to the dry ingredients and cut it in with your hands or a pastry cutter until the mixture resembles coarse crumbs.
Keep everything as cold as possible, including the flour and utensils, to ensure a flaky texture.
Next, mix 4 to 8 tablespoons of very cold water with 1 well-beaten egg and 1 tablespoon of vinegar.
Gradually add this liquid mixture to the dough, one tablespoon at a time, mixing gently by hand until the dough just comes together. Be careful not to overwork it.
Once the dough is ready, divide it into two portions, wrap each in plastic wrap, and chill for at least 30 minutes before rolling it out for your pie.
Tips
If you prefer a more buttery flavor in your pie crust, you can substitute half of the Crisco with cold butter. This will give the crust a slightly richer taste.
Remember to keep all of your ingredients cold, including the utensils and the pie dish, to ensure the crust remains flaky.
For a sweeter crust, you can sprinkle a little sugar over the top before baking. This will create a slightly sweet, golden finish.
If you want an extra crispy crust, brush the top of the pie with an egg wash made from a beaten egg and a tablespoon of water before baking.
If you’re unsure about how much water to use in the dough, start with a smaller amount and add more if necessary.
It’s easier to add water than to fix dough that’s too wet. Always handle the dough gently to avoid overworking it, as this can lead to a tough crust.
Consider blind baking the bottom crust for a few minutes before adding the filling, especially if you’re using a particularly juicy apple variety.
This will help prevent a soggy bottom. Make sure to let the pie cool on a wire rack to ensure proper air circulation.
You can also freeze the dough for later use. After chilling, wrap the dough tightly in plastic wrap and foil.
then store it in the freezer for up to three months. When you’re ready to use it, let it thaw overnight in the refrigerator.
Experiment with different apple varieties to find your perfect flavor combination. Some apples break down during baking.
creating a soft filling, while others hold their shape for a firmer texture. A mix of both types will give the best of both worlds.
If you want a more indulgent dessert, serve the pie with a scoop of vanilla ice cream or a dollop of whipped cream.
A drizzle of caramel sauce is another decadent touch that complements the flavors perfectly.
If you prefer a lattice crust, roll out the second portion of dough and cut it into strips. Arrange the strips in a crisscross.
pattern over the apples before baking. This adds a beautiful visual touch and allows the filling to bubble up through the gaps.
When making apple pie, one of the most important tips is to keep everything cold, including the flour and Crisco.
Cold ingredients help create a flaky, tender crust. You can even chill the bowl and utensils you’re using to mix the dough.
The colder the dough, the better the results, as it prevents the fats from melting before baking, ensuring the perfect texture.
Another key tip is to handle the dough as little as possible. Overworking the dough can make it tough, so gently mix and knead it just enough to bring it together.
Using your hands instead of a mixer helps you control the texture and prevents over-mixing, which is essential for a flaky crust.
If you’re unsure about the amount of water to use, start with the minimum and gradually add more as needed.
The dough should come together easily without being sticky. It’s better to add water slowly to avoid making the dough too wet.
Lastly, for the best flavor and texture, use a mix of apple varieties in your filling. Tart apples like Granny Smith balance out the sweetness of the sugar.
while sweeter varieties like Gala or Fuji add depth. This blend creates a flavorful filling that complements the buttery, flaky crust perfectly.
Conclusion
Baking an apple pie from scratch is a rewarding process that fills your home with warmth and fragrance.
The tender, flaky crust and sweet, spiced apple filling make this dessert a beloved classic. Whether you are making it for a special occasion or simply to enjoy a slice with family, an apple pie is sure to impress.
By following these simple steps and tips, you can master the art of pie-making, creating a dessert.
that tastes just like the ones you find in bakeries. Remember that practice makes perfect, and each pie you bake will be better than the last.
So, take your time, enjoy the process, and savor every bite of your homemade apple pie. The effort is always worth the delicious result.