Back in September, we all went apple picking and made an apple crumble pie. At the same time, we decided we’d make a more traditional apple pie and freeze it to share at Thanksgiving. Due to some confusion, we didn’t get to eat this apple pie on Thanksgiving. While the kids were a little disappointed that they couldn’t share their work with our friends and family, they were all too happy to help us work on the pie the following night. On a daily basis now, they ask if there’s apple pie for dessert.
I’m not sure if it’s because M helped with the crust (and the dishes!) and O helped with the apples, but I think this apple pie is the best one I’ve ever had. While I’m now a huge fan of making my pie crusts in the stand mixer like I did for the sweet potato pie, I made the crust for this when I made the crust for the apple crumble pie and it’s very easy to make as well. To make the pie so far ahead of time, I wrapped the pie really well in multiple layers of plastic wrap and put it into the freezer. To bake it, I put the frozen pie in a 425 degree oven for ten minutes, then wrapped the edges in foil and turned the heat down to 375 degrees and baked it for an hour. I advise against thawing the pie before baking it, as I’ve done that in the past and it’s turned into a soggy mess. While the apples did cook down a little and shrink as expected, the pie still had a nice thick apple layer and wasn’t watery at all.
Classic Apple Pie
for the crust:
- 2 1/2 C. all-purpose flour
- 2 Tbsps. sugar
- 1 tsp. salt
- 12 Tbsps. butter, chilled and cut into pieces
- 8-12 Tbsp. ice water
for the filling:
- 8 C. sliced, peeled baking apples (about 3 lbs. apples, I used Cortland)
- 2 Tbsp. lemon juice
- 3/4 C. sugar
- 1/4 C. brown sugar
- 1/4 C. flour
- 1 tsp. ground cinnamon
- 1/4 tsp. ground nutmeg
- 2 Tbsp. cold butter, diced
- 1 egg yolk
- 1 Tbsp. milk
To make the crust, combine the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade and pulse a few times to combine the ingredients.
Add the diced butter to the bowl and pulse in 5-10 second increments to incorporate the butter, repeating until there are no clumps larger than peas in the bowl.
Slowly (1-2 tsp.) at a time, add the water to the bowl and pulse after each addition, until the mixture is almost completely formed into a dough.
Remove the dough from the work bowl and knead into a ball on a floured surface.
Divide the dough into two equal portions and wrap each portion in plastic wrap.
Chill for 30-60 minutes.
When the dough has chilled, heat the oven to 425 degrees.
Combine the apples, lemon juice, sugars, flour, cinnamon and nutmeg in a large bowl, tossing to evenly coat the apples.
Roll each portion of pie dough out into a circle large enough to fill a 9 inch pie plate.
Place one crust into the bottom of the pie plate, leaving any excess crust hanging over the edges of the plate.
Pour the apple filling into the pie crust.
Spread the pieces of diced chilled butter over the apple filling.
Place the other crust portion on top of the apples, trim the excess pieces of crust from around the edges of the pie plate.
Crimp the edges of the crusts together to seal the top and bottom crusts together, using your fingers or a knife.
Cut one inch slits into the top pie crust using a sharp knife to allow steam to vent from the pie while it bakes.
Beat the egg yolk lightly and brush it on the top pie crust.
Bake the pie for 15 minutes, then reduce the heat to 350 and bake for 40-45 minutes until the crust is golden and the filling bubbles.
Makes 8-12 servings depending on slice size.