Classic Apple Pie

Apple Pie, Apple Pie, I LOVE APPLE PIE!

I have a deep love for Apple Pie because it was the first pie I ever baked. Over the past few years, I’ve made all different kinds of Apple pie; I’ve added different types of cheese, even cheddar! I’d use different spices in the filling, different types of sugars, made different crumble toppings when I didn’t want to use a top crust…I have made many different variations but my favorite is always a classic Apple pie. In this recipe, I show you how to make it the way I do—Feel free to use your own trusty pie crust if you’d like!

Classic Apple Pie

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Ingredients:

Pie Crust:

• 2 1/2 cups AP Flour

• 1 1/2 cups frozen unsalted butter

• 1/4 teaspoon salt

• 2 tsp sugar

• 1/4 cup hazelnuts, crushed finely

• 4-7 tbsp ice water, I like to put a cup of water in the freezer for 5-10 min before I need to use it.

Apple Filling:

• 8-9 Apples. use a range of apples—the crispier, the better*

• 1/2 cup brown sugar, more if you like it sweeter

• 1 /4 cup cornstarch- may need up to a tbsp more

• 3 tsp vanilla extract

• 3 tsp cinnamon

• 1 tsp nutmeg

• 1/2 tsp salt

Instructions:

1. To make the crust; in a bowl, add the flour, sugar, hazelnuts and salt. Grate in the frozen butter and mix with the flour until it resembles course meal. Add in the cold water 1 tbsp at a time and mix with a wooden spatula until the dough begins to form large clumps.

2. Turn dough to a lightly floured surface and form into a ball. It should come together easily without being sticky. Flatten ball slightly with your hands to form a thick disc slice it in half and wrap with plastic wrap and refrigerate while you’re making the filling—Please refrigerate the dough.

3. To make the filling; Peel and slice the apples ( as thick or as thin as you like), place them in a bowl along with the cornstarch, cinnamon, nutmeg and sugar. Mix it all together until you don’t see the cornstarch anymore.

4. Heat a pan on medium with 1/3 cup butter, when the butter melts and starts browning, add in the apple mixture. Cook for no more than 10 minutes on medium-low. You want the juices to thicken and the apples to not lose their shape. DO NOT OVERCOOK THE APPLES.

5. Remove from the heat and let it cool completely. You don’t want the filling to be hot or warm, it needs to be cooled. The butter in the dough cannot melt before placing it in the oven.

6. When the filling has cooled, preheat the oven to 415.

7. Since were making a top crust as well, take out only one disc, roll it out until its about 1/4 inch thick and place over a 9 inch pie pan. Add the apple mixture on top and put it back in the fridge while you work on the top crust. This is where you can use your imagination and make a cool design for the top crust or you can just make a few slits in the middle and call it a day.

8. Take the pie out of the fridge and place the top crust over the apples. Cut around the edges and use a fork to seal it.

9. Take out an egg and mix it with a little bit of water (like 1 tsp) . Use the egg wash all around the top crust and sprinkle sugar on top. transfer to the oven and bake for 15 min then turn down the heat to 350 and continue cooking for an additional 30-40 min. The top should be golden brown (there may be some dark brown spots, that ok it adds character to the pie).

10. Remove from the heat and let it cool completely before slicing it. Seriously, let it cool.

11. ENJOY!!!

* I use a combo of Granny Smith, Honey Crisp,Fuji & Pink lady.