My husband LOVES apple pie, so one day I decided to make one for Christmas dinner. And he LOVED it! It is now a Christmas tradition and he only gets it once a year!
I get to claim this recipe as my own, excluding the Double-Crust recipe. I found this recipe in a cookbook, but I completely re-vamped the filling; therefore, I get to call it mine :) This one is NOT gluten free (sorry guys).
This one takes some time to make. If you want to take short cuts and save time, you can buy a pie shell and a pie crust top and just make your filling. But if you make your own crust...it's so good!
Enjoy this one! We love to serve it with a scoop of french vanilla ice cream on top!
Recipe for Double Crust Pie
Ingredients:
- 2 1/4 cups all-purpose flour
- 3/4 tsp salt
- 2/3 cup shortening
- 10 tablespoons cold water
Directions:
- In a medium bowl, stir together flour and salt with a hand whisk.
- Using a pastry blender, cut in shortening until pieces are pea sized.
- Sprinkle 1 tablespoon of the water over part of the flour mixture. Gently toss with a fork. Push moistened dough to the side of the bowl. Repeat, using 1 tablespoon water at a time until all the flour mixture is moistened.
- Divide in half; form each half into a ball
- On a lightly floured surface, use your hands to slightly flatten 1 dough ball. Roll dough from center to edges into a circle 12 inches in diameter.
- To transfer pastry, wrap it around the rolling pin and then unroll it into a 9-inch pie plate (or I re-use my aluminum pie pans)
- Ease pastry into pie plate without stretching it. Trim the pastry even with rim of pie plate.
- Transfer apple pie filling (recipe below) to pastry-lined pie plate.
- Roll remaining dough ball into a circle, about 12 inches in diameter.
- Cut slits on top to allow steam to escape. Place the pastry on top of the filling, then trim 1/2 inch beyond edge of plate.
- Crimp the edges as desired (there are so many cute ways to do this!!)
Recipe for Apple Pie Filling
Ingredients:
- 1 recipe for Double-Crust Pie (above) or use a store bought ready made pie shells and topping if you are short on time.
- 6 cups of thinly sliced peeled Granny Smith Apples (about 5-6 apples)
- 1 tablespoon lemon juice from fresh lemon
- 3/4 cup sugar
- 2 tablespoons all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 tablespoon milk (for topping)
- 1 teaspoon sugar (for topping)
Directions:
- Prepare and roll out pastry for Double-Crust pie (see recipe above).
- Take your Granny Smith Apples and core them and cut into slices.
- Peel the apple slices and cut slices until they are thin. Place in a large bowl.
- Take 1 tablespoon of fresh lemon juice and sprinkle over the apple slices. Combine the apple slices with a spoon to ensure that the juice is covering all apple slices.
- In a separate bowl, stir together sugar, flour, cinnamon and nutmeg until well combined.
- Pour mixture over apple slices and mix well until all apple slices are well coated.
- Transfer apple mixture filling to the pastry-lined pie plate. Trim the bottom pastry to edge of pie plate.
- Place on filling, cut slits in pastry and crimp edges as desired.
- Brush top pastry with milk and sprinkle with 1 teaspoon of sugar. This gives your pie a nice brown topping.
- Bake at 375 F for 40 minutes.
- Remove foil or pie edge cover and cook for an additional 20 minutes.
- Remove from oven an cool on a wire rack.
