Classic Apple Pie with a No-Fail Crust

The first fall Frog Prince and I were married, Frog Prince told me how much he liked apple pie. 

Bound and determined as I am, I decided to make him an apple pie. 

At this point – mind you, I had no.idea.what.i.was.doing.in.the.kitchen. Let alone, I had never attempted making a pie {and pie crust} all by myself.  Nor, did I have any real idea how to take food photos at that point {see exhibit A, above}.  Heck, Finding Joy in My Kitchen did not even exist. 

But. I made my husband an apple pie. 

The recipe comes from my grandmother(s) on both sides of my family.  The crust, comes from my 92-year-old grandmother.  The filling, comes from my maternal grandmother, via my mom.  That makes this pie, quite special. 

Classic Apple Pie with No-Fail Pie Crust – A Family Recipe
{Makes 3 small pies with a double crust; or 2 9-inch pies}

Crust Ingredients

• 3 C flour {we used Eagle Mills Flour with UltraGrain}
• 1 tsp. salt
• 1 1/4 C butter
• 1 egg
• 1 tsp. vinegar
• 5 T cold water

Filling Ingredients

• ~6 C good cooking apples, sliced
• 1/2 C sugar (or less, depending on the tartness of apples)
• 3 T flour
• 2 tsp. cinnamon
• 1/2 tsp. nutmeg

Directions

In a large bowl, combine the 3 C flour, 1 tsp. salt {omit if using salted butter}, and 1 1/4 C butter.  Use a fork and mix until crumbly. 

In another bowl or measuring cup, lightly beat an egg and add the 1 tsp. vinegar. 

Add the egg mixture to the butter/flour and then add in the 5 T cold water.  At this point, the dough will begin to clump together.  Use your hands to form a dough.

Chill the crust for 15-30 minutes. 

Divide the dough into 6 equal portions (if making three pies), or into 4 portions (for 2 9-inch pies). 

Roll each portion into a thin layer, using a well-floured surface. 

Carefully, roll the crust over a rolling pin.  Then, transfer to the pie plate. 

Use your hands to press the crust into the pie plate. 

Meanwhile, mix together the 6 C sliced apples, 3 T flour, 2 tsp. cinnamon, and 1/4 tsp. nutmeg.  Stir to combine. 

In the center of each pie, place 2-3 C of apples.  This will fill the pie plate quite well, and will likely heap up a bit.  Remember, that as the pies bake, the apples will take up less area, so it’s okay if the pie seems like it overflows at this point. 

Take the top layer of crust, and fold it carefully and lightly in half.  Place the folded crust over the edge of the pie and unfold the top to cover the pie. 

Then, to remove the excess pie crust from the edges, spin the pie plate while your hands press along the edges.  This will remove your excess crust. 

Now… you must save these pieces and sprinkle them with cinnamon and sugar and bake until they are just lightly browned.  A.M.A.Z.I.N.G. Please tell me I’m not the only one who looks forward to that part of the process?! 

Using a folk, press the edges of the two layers of pie crust together. 

Then, cut a few slits in the pie.  And sprinkle the top with cinnamon & sugar. 

At this point you have two choices:

(1) Bake the pie immediately. 
Place the pie in an oven heated to 350 degrees.  Bake for about 1 hour until crust is lightly browned and the apples are tender.  You may wish to place the pie on a cookie sheet, in case it bubbles over.  And, you may wish to cover the edges with tinfoil, if the edges are browned before the pie is done.

(2) Freeze the pies for later
Place the unbaked pies into a plastic freezer bag with as much air removed as possible.  Place the pies into the freezer {make sure they are level!}.  Freeze until ready to use. 

To bake these frozen pies, place the frozen pie onto a cookie sheet.  Bake the frozen pie (no need to thaw) at 350 for about 1.5 hours. 

As hard as it is… wait until the pie is cooled before eating (or, mostly cool)!  Enjoy those pies!

I was so excited when that first pie came out of the oven that I called my grandmothers just to tell them I had made their pie.  It was quite an accomplishment.

This post is linked to: These Chicks Cooked, The Idea Room, Melt In Your Mouth Monday, URS