Holiday Apple Pie

November 27, 2012 § 3 Comments

You may have noticed that this blog has been on a little hiatus lately. What with visitors, holidays, travels, etc. as I’m sure you’re all too aware, it’s very easy to let hobbies slip by the wayside. So I’m offering this, the quintessential Apple Pie recipe, as an apology and a promise that I will never abandon this little blog completely!

Using a mix of Granny Smith and Gala apples keeps the pie balanced with sweet and tart.

So back to the pie. I read Emily Schuman’s Cupcakes and Cashmere every week and when she posted this recipe claiming it tackled her biggest pie fears (namely being overly sweet and mushy), I knew I would be trying it this holiday season. So when we trekked out to Give Thanks last week, I couldn’t wait to have this in tow.

Another dough endeavor sans mixer sounded really intimidating. Fortunately, I learned this handy tip: freeze the butter and shortening, grate it into the flour and rub the flour-coated pieces in your hand. That’s right, what you see in the picture above is a giant mound of shaved butttaa.

Add in 6-8 tbsp. ice water until you get the consistency you want–when the dough sticks together

While your dough is chilling in the refrigerator, it’s time to peel and core and slice your apples. And this takes probably longer than you will take. The recipe calls for 4 lbs. of apples but I had at least 2 full apples left over so I think you can get away with 3 small apples of each kind (and this will help shave off a little time). Preheat the oven to 425 °.

I like super thin, probably less than 1/4 inch thick

Toss the sliced apples with 3/4 cup sugar and lemon juice and zest and allspice and cinnamon. I thought the lemon flavor was a little too strong so I would cut what the recipe calls for in half.

Roll out one of the pie shells until it is about 12 inches and place over a 9-inch Pyrex. There should be some extra hanging off the edge. Pile in the apples with the juices and form a mound in the center. Roll out the the dough ball and place on top.

Once the top is on brush with a little egg wash and sprinkle with sugar.

Pop it in the oven for about 20 minutes at 425° when the crust is golden and then reduce heat to 375° and continue baking until juices bubble and the crust is a deep golden brown.

Let cool for four house and enjoy! Serve with vanilla ice cream (obvi).


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