Apples are not my favorite fruit in the world, but recently these recipes are filled with them and I am obsessed!! It’s funny because the apples I’m buying down here are coming from Washington. So it’s making me feel less home sick to bake with ingredients that are grown in my back yard.
As most of you know I’m an RA and last week I participated in the Pie Your RA in the Face. So today I made an apple pie for the first time by myself. I’m packing up my life and opening a pie shop because I LOVE MAKING PIES! This is so fun!
I love it most because there are so many kinds of pies, but also so many things that you can do with the pie crust! This time I poked holes in the top to give it some retro flair then I gave it a braided border to clean up the edges.
This is a SUPER EASY technique and makes your pie look like it came straight from “Polly’s Pies”.
So here it is:
Double Pie Crust:
- 2-1/2 cups flour
- 2-1/2 Tbs. sugar
- 1 teaspoon fine sea salt
- 1/2 cup vegetable shortening, chilled
- 12 Tbs. unsalted butter, chilled and cut into 1-inch pieces
- 5-6 Tbs. ice water
- In a large bowl, whisk together the flour, sugar, and sea salt.
- Scatter the vegetable shortening over the flour mixture and using either two butter knives or your hands, incorporate the shortening. Afterwards, the mixture will resemble coarse sand.
- Scatter the butter over the coarse flour mixture using the same method you used with the vegetable shortening.
- Sprinkle ice water over the dough one tablespoon at a time. Press the dough together with a spatula after each tablespoon. Stop adding ice water once the dough has come together.
- Divide the dough evenly, so that it’s in two pieces. Then flatten the dough and shape it into disks. Wrap the dough disks tightly with plastic wrap, and refrigerate them for 1 hour.
- When you’re ready to use the dough, remove it from the refrigerator and let it sit for approximately 10 minutes, so that it softens and is easier to roll out.
- Roll out one of the halves of dough on an extremely floured surface so that the dough doesn’t stick. Fold the rolled out dough in half and then in half again so it is in quarters.
- Take the dough and transfer it to the pie pan and unfold the dough in the pan until it lays nicely. Don’t worry about the dough that hangs over.
- See the Apple Pie recipe to finish your pie.
Apple Scrapple Pie (I don’t know what Scrapple is but I really liked the word)
- 3 large Granny Smith apples, peeled and cut into pieces that you could fit into a bite
- 3 large Cortland or McIntosh apples, peeled and cut into pieces that you could fit into a bite
- 3/4 cup plus 1 tablespoon sugar
- 1 Tbs. light brown sugar
- 2 Tbs. flour
- 1 Tbs. lemon juice
- 1/4 teaspoon fine sea salt
- 1/4 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1 egg white, lightly beaten
- In a large bowl, toss the apples with 3/4 cup sugar, brown sugar, flour, lemon juice, sea salt, nutmeg, and cinnamon.
- Pour the apples onto the unbaked bottom crust. Make sure the apples create a mound shape in the pie crust. Dot the top of the apples with slices of butter.
- Roll out the other half of the pie crust and using a small circle cookie cutter (I used the back end of a frosting tip, but you can also use a marker or something of that size) cut circles in the dough being sure not to make them too close together.
- Folding the crust again, transfer the dough to the top of the mound of apples and unfold on pie.
- Join the top of the crust with the bottom of the crust by pressing it together with your fingers.
- Use a knife to cut around the edges of the pie pan and remove the excess dough.
- Roll out the extra dough and cut 3 thin slices. Then braid the three together and wrap the braid around the pie. Gently press the braid to the existing dough so that it doesn’t fall off while baking.
- Brush the top crust with the beaten egg white, and then sprinkle the remaining tablespoon of sugar over the crust.
- Carefully place the pie in a 425 degree oven. Bake at this temperature until the top crust is golden brown. This should take 20-25 minutes.
- Once the top is golden brown, rotate the baking sheet, and turn the temperature down to 375 degrees. Bake another 30-35 minutes, until the top crust is a deep golden brown and the apple juices are bubbling.
- Remove the pie from the oven and allow it to cool before serving.