DELICIOUS APPLE PIE

Before I get into this amazing recipe I am gonna show ya the struggle. If you wanna skip my struggle and get right into the recipe skip to the next line that looks like this one vvvv.

 

I got my crust recipe from Crazy for Crust. Pretty fitting blog to get my recipe from lol. If you want to see their recipe click here. I won’t lie I used another recipe and TOTALLY messed it up. Like it completely shrunk in the oven…pretty sad lol. BUT I think I just was supposed to refrigerate it once I got it set up in the pie dish??? Just as lost as anyone else.

After completing my second pie I REALIZED I’M AN IDIOT. I tried baking the crusts with no weights in the center, thus they shrunk 🤦🏻‍♀️So anywho since I have now made the mistake you now know you gotta add weights girl. It makes total sense when you think about the science. Butter+high heat= shrinkage.

These are the scraps, I was not gonna go wasting my hard work lol. I really loooooved this recipe though I won’t lie. So if you want this recipe too click here. It is from Baker by Nature. Definitely reccomend this recipe too, it has a few more ingredients but I think it is SO worth it!!

So for the second round of baking. I put it in the oven AGAIN and realized it shrank in the four minutes I had it in, so I pulled it out and added everything to it to make it ready for baking. All in all, both recipes were good I am just ridiculous and made my life harder than it had to be. ENJOY!

 

Apple Filling

Gala Apples

1 tbs Cinnamon

1 tsp Ground Nutmeg

Lemon

1/4 cup Brown Sugar

1/4 cup Granulated Sugar

Pie Crust

1/2 cup Butter

1 and 1/4 cup All-Purpose Flour

1/2 tsp Salt

2-4 tbs Cold Water

1 egg

So first I started off with making the pie crust. I got my stand mixer and added all the dry ingredients and mixed. I actually decided to almost double the recipe. So I basically made the recipe 1 and a half. I did this so I could have enough dough for the top of the pie.

Then I added 1 tablespoon of butter at a time, turning off the mixer every time I added a piece (that way nothing flew out at me). Once all the butter is added, slowly add your water 1 tbs. at a time. It is KEY to have cold water. You want the dough to stay cool. The chunks of butter in the dough once they’re baking make that amazing flaky crust. Once it gathers up to this consistency it is ready to be kneaded.

Roll it onto a lightly floured surface and knead it a couple times. Then wrap it in a plastic wrap and leave in the fridge for at least an hour.

While you are waiting for the dough in the fridge, now is the perfect time to make your pie filling.

First peel your apples as safely as possible. I hate peelers a lot, very scary devices…

Next, cut your apples into fourths and cut out the tough center. Then I sliced the apples into 1-inch slices. Slice or dice them however you like the most in pies. You can totally use different types of apples for your recipe or just one type. My grandma likes to do that for different flavors in the pie. Totally up to you.

In a bowl combine the apple slices, cinnamon, nutmeg, granulated sugar, brown sugar, and lemon juice. Set this mixture aside until you are ready to bake.

After the hour, take the dough out of the fridge and let it come down in temperature for 10 minutes. Roll the dough out to the thickness you desire. For me, that was about a 1/2 inch thickness.

Spray the pie dish with nonstick spray. Lay your dough over the pie dish and get it laid in flat against the dish. I ran my knife along the side of the dish to cut off the excess.

Then, I pinched the sides every 1/2 inch to make this super easy “design”. I cut some small holes in the bottom.

You are going to want to use your excess dough to make the design on top of your pie. I cut about 15-20 long skinny slices of different widths.

This is where I messed up my cute design and baked it in the oven for a few minutes. I quickly realized the dough was shrinking so I took it out and put my apple filling inside. I realize now if you want to bake your pie without the filling in it you need to add dry beans or something to keep it weighted.

When it came to laying them over the pie I laid them all horizontally where I wanted them first. Then I laid the vertical pieces. I would weave them under and over different pieces that I laid horizontally. This part is where you can get as creative as you want. I added braided pieces which what I had left.

Next you want to spread an egg wash over the entire pie. This helps the pie get brown and glossy in the oven. I also sprinkled a little bit of sugar over the top.

Bake in the oven at 350 degrees F for about 25 minutes.

By this time the apples should be soft and the juices are hot. The juices should cool down after a few minutes and make it easier to cut and eat.

I let mine cool for about 30 minutes and it was ready to dig into. You can also just reheat later with a scoop of vanilla ice cream 😍

I hope you guys enjoyed this recipe and the very honest part about my fails lol. Comment below if you tried this recipe. Tag me on IG in your stories or feeds if you try it yourself!

Let’s catch the wave 🌊


Print


delicious apple pie

INGREDIENTS

Apple Filling

  • 4 Gala Apples

  • 1 tbs cinnamon

  • 1 tsp ground nutmeg

  • 1 Lemon

  • 1/4 cup Brown Sugar

  • 1/4 cup Granulated Sugar

Pie Crust

  • 1/2 cup Butter

  • 1 and 1/4 cup All-Purpose Flour

  • 1/2 tsp Salt

  • 2-4 tbs Cold Water

  • 1 Egg

  • Non-stick Spray

INSTRUCTIONS

  1. So first I started off with making the pie crust. I got my stand mixer and added all the dry ingredients and mixed. I actually decided to almost double the recipe. So I basically made the recipe 1 and a half. I did this so I could have enough dough for the top of the pie.

  2. Then I added 1 tablespoon of butter at a time, turning off the mixer every time I added a piece (that way nothing flew out at me). Once all the butter is added, slowly add your water 1 tbs. at a time. It is KEY to have cold water. You want the dough to stay cool. The chunks of butter in the dough once they're baking make that amazing flaky crust. Once it gathers up by itself and there isn't a lot of flour, it is ready.

  3. Roll it onto a lightly floured surface and knead it a couple times. Then wrap it in a plastic wrap and leave in the fridge for at least an hour.

  4. First for the filling, you need to peel your apples.

  5. Next, cut your apples into fourths and cut out the tough center. Then I sliced the apples into 1-inch slices. Slice or dice them however you like the most in pies. You can totally use different types of apples for your recipe or just one type. My grandma likes to do that for different flavors in the pie. Totally up to you.

  6. In a bowl combine the apple slices, cinnamon, nutmeg, granulated sugar, brown sugar, and lemon juice. Set this mixture aside until you are ready to bake.

  7. After the hour, take the dough out of the fridge and let it come down in temperature for 10 minutes. Roll the dough out to the thickness you desire. For me, that was about a 1/2 inch thickness.

  8. Spray the pie dish with nonstick spray. Lay your dough over the pie dish and get it laid in flat against the dish. I ran my knife along the side of the dish to cut off the excess.

  9. Then, I pinched the sides every 1/2 inch to make this super easy "design". I cut some small holes in the bottom.

  10. You are going to want to use your excess dough to make the design on top of your pie. I cut about 15-20 long skinny slices of different widths.

  11. Next, you want to spread an egg wash over the entire pie. This helps the pie get brown and glossy in the oven. I also sprinkled a little bit of sugar over the top.

  12. Bake in the oven at 350 degrees F for about 25 minutes.

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