I have always been a lover of desserts. If I had to choose, pies/cobblers are my number one pick. As much as I like pie, I have made very few in my life. I have made an occasional cherry pie ( courtesy of mi madre) and I have attempted to replicate my grandmother's sweet potato pie. Between those experiences, never have I actually made a pie from scratch. I'm talking kneading, and rolling dough, adding in fruit, making a crust, etc. When the weather transitioned into autumn, I figured it was time to fulfill one of my 30 things to do before I turn 30. So, I set out to make my first homemade apple pie. I found a recipe on the internet and made slight modifications to my liking.
2 1/2 cups of all purpose flour
1 teaspoon of sugar
1/2 teaspoon of salt
1/2 teaspoon of cinnamon
1/4 teaspoon of nutmeg
3/4 cup of butter, cut into chunks
9 to 12 tablespoons of cold water(*slightly modified from original recipe)
1/2 teaspoon of vanilla(*not in original recipe)
1/2 cup of sugar
1/4 cup of firmly packed brown sugar
1/4 cup of all purpose flour
1/2 teaspoon of cinnamon
1/2 teaspoon of nutmeg
1/4inch slices of Granny smith apples (I used about 6 small apples)
FOR TOP OF CRUST :1 tablespoon of melted butter and 1 teaspoon of sugar
Step 1: Combine 2 1/2 cups flour, 1 teaspoon sugar, 1/2 teaspoon salt, 1/2 teaspoon cinnamon and 1/4 teaspoon nutmeg (and 1/2 teaspoon of vanilla) in a bowl. Cut in 3/4 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork until flour is moistened.
Step 2: Divide dough in half; shape each half into ball. Flatten slightly and wrap each ball of dough in plastic food wrap; refrigerate for 30 minutes.
Step 3: While waiting for dough, tend to apples (cutting into 1/4-inch; peeling/coring if you like).
Step 4: Heat oven to 400°F.
Step 5: Roll out one ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into ungreased 9-inch pie plate. Unfold dough and press firmly against bottom and sides.
Step 6: Combine all filling ingredients except apples in bowl. Add apples and toss lightly to coat with filling mixture. Spoon apple mix into prepared crust.
Step 7: Roll remaining ball of dough into 12-inch circle. Fold into quarters. Place dough over filling; unfold. Crimp and seal edges. Trim if necessary.
Step 8: Cut 5 large slits in crust. Brush 1 tablespoon melted butter onto crust; sprinkle with 1 teaspoon sugar. Cover edge of crust with 2-inch strip aluminum foil.
Step 9: Bake 35 minutes and then remove foil. Bake 20 more minutes or until crust is lightly browned and juice begins to bubble through slits in crust.
Step 10: Cool pie 30 minutes; serve warm. Store refrigerated.
Baking this pie was so much fun, but I made quite the mess LOL. There were times I wanted to stray more from the recipe, but baking really is a science and you can ruin a good thing by getting too happy. I made small alterations adding a bit more water to the dough and adding a tad of vanilla for flavor. There were parts of the bottom crust that weren't as thick and fluffy as the rest. I attributed this to not using a rolling pin (I used a water bottle instead - click here for more alternatives). I think a heavier substitute like a wine bottle would have ensured that my dough was more evenly spread out. But, all and all I'm happy with how the pie came out and tasted!
The holidays are rapidly approaching. Will you be doing any baking this season? Tell me about it in the comments!