Apple Pie Recipe
by Esther Holden
November 23, 2015
As promised here is a delicious apple pie recipe courtesy of Esther's mom Lois. Lois is known for her baking and in particular her pies and cakes...well, really anything she makes. Last week we shared her Go-to Pastry Dough Recipe and that's the crust we used to make these delicious small apple pies. They are the perfect size for gifting! Whether you are taking advantage of apple season or getting ready for holiday celebrations apple pie is a great choice to make. I mean what is more classic than an apple pie!
My mom's apple pie is a highly requested item come fall when apples are at their peak. Her apple pie filling recipe isn't too sweet and as you see here we made a few flavor variations. She brought her own Cortland apples all the way from New York and we added in some other berries and fruit to make a few extra special pies. We made classic apple pie, apple-blueberry pie, apple-blackberry pie and apple-cherry pie. I have to admit my favorite is apple-blueberry! Adding some berries or fruit to the base filling takes the pie to a new level. There is nothing wrong with good ole' apple but really if you haven't tried adding a few berries to your apple pie you should.
As I watched my mom make these pies I had some revelations about pie and how it relates to running a creative small business. If you are curious, you can check out my thoughts on "Pie Business". For my mom I think baking is a form of therapy. The process of making and creating something with your hands that you enjoy or gift to others to enjoy goes well beyond just baking. It's time you make to step away from the world for a little while and create some goodness in the kitchen.
Apple Pie Filling, recipe courtesy of Lois
This recipe yields enough one 9" pie or a couple smaller pies:
6 to 8 tart apples, pared, cored and diced or sliced. (Enough to make 6 cups, I use 5 to 6 Cortland and a couple Granny Smith for extra body.)
¾ cup sugar (white or fine raw)
3 tablespoons all-purpose flour
1 to 1 ½ teaspoons cinnamon (I use Saigon Cinnamon.)
Dash ground nutmeg (Really, just a dash or eliminate if desired.)
2 tablespoons cold butter
Vanilla bean paste or vanilla
Extra Add-ins: To change things up a little try adding some blueberries, blackberries or cherries to the apple pie filling. Just add some on top of the base recipe shared above before adding the top crust.
Step 1: Peel, slice and place prepared apples in a large bowl. Hint: If apples lack tartness, sprinkle them with 1 tablespoon lemon juice. I toss apples with one tablespoon of vanilla bean paste or two teaspoons liquid vanilla.
Step 2: Combine sugar, flour, spices, and a dash of salt in small bowl. Add to apples and toss.
Step 3: Roll out one chilled pastry dough disc on floured pastry board and transfer to a 9 inch pie plate or a couple 6" pie tins, then set aside. Roll out the second chilled disc of dough for the top crust on (well-floured) board and let it sit while fill the bottom crust.
Step 4: Moving quickly, spoon pie filling into pastry line pie pan. Carefully transfer top crust over the filling. Trim edges of the pastry to about one inch from the edge of the pie tin. Press and fold under the pastry. Pinch with fingers or crimp with fork edge to seal (It’s just like childhood, playing with play-dough – only you washed your hand first). With a sharp knife cut vents in the crust to allow steam to escape during baking. If you want to get a little more creative with the top crust you can cut strips to make a lattice top and/or cut the dough with cookie cutters to add extra detail. Mini cookie cutters are perfect for cutting out pie dough!
Bake in hot oven – 400° - for 50 minutes if making a 9" pie. I time my pies for checking at 30 minutes, set timer for next 10 minutes to check crust. If browned, I gently cover top loosely with tinfoil and set timer for 5 more minutes (total time to 45). At 45 minutes, I remove the pie, then quickly and lightly “paint” with the reserved egg (to which I have added 1 teaspoon of water, whipped with a fork until frothy) with a pastry brush. If desired, sprinkle with cinnamon sugar (if skipped, the finished look will be glossy). Return pie to oven for 5 minutes to bake the egg white. Remove to cooling rack. If you are making smaller pies check on them around 20 minutes and the baking time may be a little shorter for a smaller pie.
Helpful Pie Supplies that we carry:
Pie pans & Pie Packaging Kits
Pie Forks
We would love to hear what you think of my mother's apple pie recipe if you give it a try! Leave a comment below or if you share on Instagram tag your photo @bakerspartyshop and use the special hashtag #BPSpielove. We will share our favorites!
Enjoy and happy baking!
~Esther & Shauna
This post was written, styled and photographed by Esther of The Bakers Party Shop. If you share a photo from our post a link must be displayed back to this post and credit given to The Bakers Party Shop. All photos and content are copyright of The Bakers Party Shop & The Bakers Confections, All rights reserved 2015.
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Esther Holden
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