I did it! I baked my first pie from scratch! Confession time: You know how I said I don’t really like fall all that much? Well… I also am not crazy about pumpkin flavored things… I know, I know… I shouldn’t be a girl or something, but I tried to get into the Pumpkin Spice Latte craze last year and I hated it. I did like that pumpkin cream cheese muffin Starbucks used to do, but I think that had more to do with the cream cheese than anything…..
Anyway, so I decided since I was’t going to be baking any pumpkin treats I would just have to come up with something else fallish to bake and an apple pie seemed like the quint essential thing. I wanted to do the crust from scratch because I feel like old southern woman know how to do that and well, I can’t tease my hair worth a flip so I might as well be able to make pie crust from scratch. You know, so I won’t get kicked out of the south.
I researched the perfect pie crust and then as an after thought I found a pie filling recipe too. I mean the crust is really the main deal so I just found the first filling I could and went with it. The crust was from Pioneer Woman and the filling was from Paula Dean, so I couldn’t really go wrong.
For a nine inch, two crust pie:
2 ½ cups all purpose or pastry flour
1 teaspoon salt
1 tablespoon sugar
1 cup cold butter, cut into chunks
¼ cup cold water
Mix the 2 cups of the flour, salt and sugar together lightly in a mixing bowl or in the bowl of a food processor. Add the butter chunks and cut into the flour using a pastry cutter or by pulsing the food processor. I used a food processor because I didn’t have a pastry cutter, but you have to be very careful not to over mix at this stage. The mixture should look like large crumbs and begin to cling together in clumps. Add the remaining ½ cup of flour and mix lightly or pulse the processor two or three times. Do not over mix this flour. It should coat the clumps.
Sprinkle the water over the dough and with hands or a wooden spoon mix in until dough holds together. At first I thought that there was no way there was enough water because it didn’t feel like it was mixing, but after doing it with my hands for a minute or two it mixed and became a dough. Shape the dough into two discs.
Pie Filling:3/4 cup light brown sugar
1/4 cup all-purpose flour
3/4 teaspoon ground cinnamon, plus more for sprinkling
Freshly ground nutmeg, to taste
7 medium apples, peeled, cored and thinly sliced
1 lemon, zested and juicedPreheat oven to 425 degrees F.
Mix together the brown sugar, flour, cinnamon, and nutmeg in a small bowl. In another bowl, sprinkle apples with the juice of 1 lemon and toss. Stir in the sugar mixture to evenly coat the apples.
Roll out one of the discs of dough using flour, so the dough will not stick to your counter or rolling pin. I just floured the dough, the counter (or the parchment paper that I put down) and the rolling pin and rolled out into a circle. As I rolled if the edges were uneven i would squish (technical term) them back in a little then keep going until I had a fairly even 11″ circle (I used a dinner plate to measure). Carefully lift the dough and place into the pie pan making sure there is no air between the dough and the pan.
Pour in the filling and dot with a little butter. Roll out the other disc of dough and carefully lay on top. Press both crusts together and trim ay excess. Cut slits into the pie to allow the steam to escape ad brush with an egg wash (1 egg and 1 tablespoon of water).Place your pie on a baking sheet and bake in a hot oven, 425 degrees, until the pie starts to brown, about 30 minutes. Cover the pie with foil to hinder more browning, turn the oven down to 375 and continue baking until the juices in the pie begin bubbling, about 20-30 min.