Mini Baker’s “Apple-of-my-eye Apple Pie”
Ok… so not to pat myself on the back too much, but this is honestly the BEST apple pie you will ever eat! However, it is fairly time consuming, so give yourself at least 2 hours for the process.
As summer comes to a close, so does the fruit on the Kelso family Apple Tree. So, I gathered up a huge basket of apples and started peeling. I ended up making 2 large apple pies, and 6 minis (because Mini Baker always needs to make some minis), and there’s STILL apples left-over. So, when I re-gain energy, I might have another round of pie-making tonight :).
Now, to make the perfect apple pie here are some supplies/tools you will need:
-9 inch pie tin
-Pastry cutter (fluted wheel used in order to make that pretty, old-fashioned lattice top!)
Mini Baker’s “Apple-of-my-eye Apple Pie” Crust :
2 1/2 cups all-purpose flour
1/4 teaspoon fine salt
3 tablespoons granulated white sugar
1/4 cup vegetable shortening, cold
12 tablespoons butter, cold and cubed
1/4 cup to 1/2 cup icewater
1. In your food processor, blend together the flour, salt and sugar.
2. Add the shortening and the cold butter cubes. Pulse the mixture for about 30 seconds with your food processor. Work it quickly, so the butter doesn’t get too soft, until the mixture is crumbly, like very coarse cornmeal.
3. Add 1/4 cup of water to the mixture, blend for about 10 seconds. Add the remaining 1/4 cup water and blend until the mixture becomes one large lump. (You’ll start to hear a thump, that just means the blade is working hard because the flour mixture & butter mixture have joined, and your dough is done!)
4. Divide the dough in half and flatten it slightly to form a disk shape. Wrap each disk in plastic and chill in the refrigerator for about 30 minutes. On a floured surface roll each disk out into a 10 to 11-inch circle to make a 9-inch pie. (This recipe makes 2 pie crusts, I chose to cover my pie with a lattice top, rather than a full pie crust. You pick your poison!)
Mini Baker’s “Apple-of-my-eye Apple Pie” Filling:
1/2 cup unsalted butter
3 tablespoons all-purpose flour
1/4 cup water
1/2 cup white sugar
1/2 cup packed brown sugar
1/2 tsp. cinnamon
1 tbsp. cornstarch (this helps to bind all of the ingredients, so your pie isn’t runny)
8 or more apples (any variety)- peeled, cored and slice
1. Preheat oven to 425 degrees F. Melt the butter in a saucepan. Stir in flour to form a paste. Add water, white sugar, brown sugar, cinnamon and cornstarch and bring to a boil. Reduce temperature and let simmer.
2. Remove your dough from the refrigerator. Roll out your dough on a lightly floured surface, so that its 1/8″ thick. Place the bottom crust in your pan. Make another crust for the top of your pie, or use your pastry cutter to cut lattice strips.
3. Fill pie tin with apples, mounded slightly. Cover with a lattice work of crust. Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.
4. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F. Continue baking for 35 to 45 minutes, until apples are soft.
5. Let it cool for at least 15 minutes for you dig in. I know you’ll be tempted to dig in sooner, but you’ll burn the roof of your mouth (I’ve done it, it’s no fun!).