It is that time of year!
Autumn is upon us now, and with that season we see the abundance of certain fruits and vegetables, along with their respected recipe creations. I, for one, am always excited for fresh apples because this means homemade apple pie!
I wouldn’t be so excited about apple pie years ago, but ever since indulging in the task of making a homemade apple pie, I have slowly begun turning into a pie lover. Now, I will always choose a chocolate dessert over pie, but sometimes the right situation calls for pie. I am talking Thanksgiving, Christmas, and apple season!
Now, this recipe was my first introduction to homemade apple pie and I keep going back to it years later. I have tried it numerous ways: half butter, half shortening, egg wash crust and no egg wash crust. I even tried colder water, which is common for many pie crusts (including my Vodka pie crust), but for some reason, the boiling water aids in a soft, flaky crust that is melt-in-your-mouth delicious. I have tried other crusts since, but this one is my go-to recipe!
The perfect apple pie for a cold autumn or winter's night.
20 minPrep Time
1 hrCook Time
1 hr, 20 Total Time
- 2/3 cup butter
- 2 cups all-purpose flour
- 1/3 cup boiling water
- 1/2 tsp. salt
- 1/2 tsp. baking powder
- 1/4 tsp. ground nutmeg
- 4 large apples
- 1/4 tsp. ground cinnamon
- 1/4 tsp. all-spice
- Heaping 1/4 cup granulated sugar (up to 1/2 cup if apples are tart.)
- 1 tbsp. butter
- 2 tsp. all-purpose flour
- 1 egg, beaten (for egg wash) *optional
- For the crust, add the butter to a large mixing bowl. Sift in your flour, baking powder, salt, and nutmeg. Cut in using a pastry cutter until pea-sized chunks of dough form. Pour in boiling water and stir until combined. Divide into two portions and roll out so you have a top and bottom crust.
- For the filling, peel, core, and slice apples. I left my apple skins on because 1) I don't mind the skins and 2) I was feeling a bit lazy! Add the apples to a large mixing bowl and combine with sugar, flour, cinnamon, and all-spice. Pour into the bottom of your pie crust and dabble with 1 tbsp. butter. Cover your pie with the remaining dough.
- Preheat oven to 425F. Brush your pie with egg wash if desired (I did it this time, but I actually prefer the crust without the egg wash.) Bake the pie for 15 minutes, and then reduce oven temperature to 350F. Continue baking for another 45-60 minutes. Allow to cool a bit before slicing (my other mistake to a somewhat watery pie.)
(Adapted from Food.com)
Now, let’s talk about apples. The amount of sugar you use is all based upon what type of apples you use. Many use a mixture of apples, and some use “unorthodox” apples (I tend to like to use red delicious apples in my homemade apple pie, but they are not common in baking.) Just adjust your sugar accordingly. Also, don’t forget your flour!! As you can see in the above pic, I had a bit of liquid at the bottom of my pie. I only used 1 tsp. flour here, but adjusted my recipe to include at least 2 tsp. minimum, maybe even 3. The original recipe called for no flour so you can see where this flaw came in.
Another problem you may come across is how many apples to use. It all depends on the size of them. During their “in-season,” apples tend to be larger, so account for that. Today’s recipe used four large apples, but other times it has taken me 6-8 apples to achieve the same amount. You could always cut up your apples and dump them into your pie crust to see how many more you need.
And finally, I have made this recipe with and without an egg wash on the crust. The pictures today show the crust with the egg wash and personally, I prefer the no egg wash method. Just my personal preference but at least this way, if you use all shortening, this recipe can be made vegan!