Homemade Apple Pie!
By: Daelyn Wilson
It’s that time of the year again! The Holiday season! A time when family gathers together to reflect on the wonderful things in their life, spend some time together, and eat some good food! I don’t know about you, but one of my favorite fall recipes is an Apple Pie. It’s refreshing, with the sweet flavors of apple and the crispy crust! Well, speaking honestly I love all pie, but Apple is definitely one of my favorites!
Usually, when I make an Apple Pie, I use canned filling. But I decided to try out homemade filling. Don’t fret too much, I found it to be super easy to do. You’ll just need a few things! So let’s get started!!
1 cup flour
½ teaspoon salt
1/3 cup shortening
2 to 4 tablespoons ice water
1 cup sugar
6 teaspoons cornstarch
½ teaspoon ground cinnamon
6 apples, peeled and thinly sliced (Gala or Granny work best, but whatever you prefer)
3 teaspoons lemon juice
1 stick butter
1 cup oats
½ cup flour
½ cup brown sugar
1 teaspoon cinnamon
- Preheat oven to 350 degrees Fahrenheit.
- To prepare the filling, mix apple slices, sugar, cornstarch, cinnamon, and lemon juice in a saucepan on medium heat. Bring this mixture to a boil (make sure to stir it often so it doesn’t burn). Once it reaches a boil, reduce the heat and simmer uncovered for about 5-10 minutes.
- To make the crust, mix together flour and salt. Cut in the shortening with a fork or pastry cutter. Mix it until it the shortening bits are half the size of a pea or around there. It should be fairly small. Gradually add the water, a tablespoon at a time. Start with 2 tablespoons. You’ll want to be careful with the water. too much and the dough will be too wet, but if you add too much the dough will be too dry. After adding the water press the mixture together into a ball. Once it sticks together don’t add any more water. try your best not to mix the dough too much. If it’s over worked it won’t roll out correctly.
- Once the dough is prepared, roll it out on a floured, flat surface. Roll it out in all directions. Think of it kind of like a compass. Roll towards the north and south and then east and west. This will help it stay mostly circular. Keep in mind, pie dough tends to have a mind of its own and if it isn’t completely perfect, don’t worry at all. Carefully move your pie dough (fold it in half, and then in half again) into the pie pan. Unfold it and fill in any gaps or rips.
- To ensure that the crust doesn’t get too soggy on the bottom, bake the crust alone for about 8 minutes or until it feels dry to the touch. Try not to let it brown too much. This is known as a blind bake.
- While you blind bake your crust, you can start on your crumble topping. Combine the butter, oats, flour, sugar, and cinnamon in a bowl and use a fork to mix. It will be a little difficult since the butter should be somewhat cold. Break it up until the butter completely apart. Don’t make the chunks too small, they should be varying sizes, at most pea sized.
- Now that all the components are done, time to put them together. Add the filling to the pie pan and top it with the crumble topping. You will bake this for about 35-40 minutes at 350 degrees. It should be slightly bubbly, and the crust around the edges should be light brown.
- Let it cool for about 10-15 minutes, and enjoy on its own or with vanilla ice cream!
Variations: 1. Instead of a crumble topping you are welcome to put another crust on top, just double the pie crust recipe and split it in two. Make sure to cut air holes in the top of it so steam is release. And If you add a top crust, you can brush it with an egg wash (one egg beat together with like a teaspoon of water) and sprinkle sugar on the top! 2. You can do the same with peaches, you don’t have to peel them, but it works virtually the same if you feel like Peach Pie instead! 3. Feel free to try different pie crust recipes, they all work, this one is just my go-to pie crust.
I hope that you enjoy this recipe and that it turns out well for you! Happy Holidays!