bakekrazy

Whats better than a homemade slice of Apple Pie. In Michigan apples are found at just about every roadside stand during the fall season and you don’t have to drive very far to experience the opportunity to pick your own. The best apples for pies are the ones that hold their shape when cooked and maintain a good texture such as; Granny Smith, Cortland, Braeburn and Pink Lady.
The other important element is to make a great flaky crust.
Here is the recipe I use and a few tips on making a great apple pie.

Double Pie Crust:
2 1/2 cups of all purpose flour
1/2 cup shortening
1/4 cup cubed cold unsalted butter
1 teaspoon salt
Approximately 1/2 to 2/3 cup Cold water a tablespoon at a time

Pie Filling;
3 1/4 pound of apples I used Granny Smith, Peeled, cored and sliced (approximately 9 apples)
3/4 cup sugar
1/4 cup apple cider
1/4 cup corn starch
2 tablespoons lemon juice
2 teaspoons vanilla extract
1/2 teaspoon salt
1 1/2 teaspoon apple pie spice

Dough:
When making the dough it is important to achieve a nice flaky crust. You should never over mix the dough because it could cause the dough to develop gluten which makes the crust tough. Heres how to do it.
1. Using a dough cutter, Cut the shortening and butter into the flour until the mixture resembles peas shapes.
2. Add a tablespoon a water at a time and with a fork by moving the mixture from one side to the other to gather the moisture.
3. Once the mixture is moisten and can be formed into a ball with a nice smooth texture remove it from the bowl.
4. Place the dough onto a floured surface and divide in half, then roll out each half to form two 13″ round circles.
5. Roll your 1st dough up onto your rolling pin to easly transport it, then place it in center of a 9″ pie pan. Set the second dough disk off to the side for the moment.
Preheat your oven to 425 degrees

Filling:
In a large bowl, stir together the apples, cider, lemon juice, and vanilla. Then in a separate bowl whisk together the cornstarch, sugar, salt and pie spice. Now add the dry ingredients into the apple mixture coating well.

Assemble:
Spoon the mixture into the dough lined pie pan. Lay the second dough over the filled pie pan and crimp the edges. Brush the top with milk and sprinkle with course sugar. Make several cuts into the top layer to allow for venting while the pie cooks. Bake for 15 minutes at 425 degrees then reduce to 375 degrees and allow to cook an additional 45 to 55 minutes. The top should be nice and brown.

Enjoy
Chef Brian Klauss