My Family’s Homemade Apple Pie Recipe
One of my favorite things about going home to spend time with family and friends for Thanksgiving is getting the opportunity to learn a new recipe or two. Never having made an apple pie from scratch myself, I was sure that it would be a little difficult, but thanks to a family recipe it actually wasn't so hard, after all. With a little patience, story telling, and apple snacking along the way, the pies were done in no time!
If you're still looking for the perfect dessert for this year's Holiday feast, give my family's recipe a try!
HOMEMADE Apple Pie recipe
Kitchen Tools Needed:
Pie Dish
Food Processor
Ingredients:
6 to 8 apples ( Golden delicious, fuji, or granny smith)
1/8 cup lemon juice
1 cup packed brown sugar
3/4 cup granulated sugar
1/3 cup flour
1 teaspoon nutmeg
1 teaspoon cinnamon
1/4 teaspoon salt
1 1/2 stick unsalted butter (cold)
Pie Crust
* You can also use a store-bought pie crust
Ingredients:
2 1/2 cups all-purpose flour, plus extra for rolling
1 cup (2 sticks or 8 ounces) unsalted butter, very cold, cut into 1/2 inch cubes
1 teaspoon salt
1 teaspoon sugar
6 to 8 tablespoons of ice water
Instructions:
Put flour, sugar, and salt into the food processor and pulse a couple of times to mix.
Add about half of the butter to the food processor and pulse several times. Then add the rest of the butter and pulse 6 to 8 times until the largest pieces of butter are about the size of large peas.
Sprinkle the mixture with about 1/4 cup of ice water (make sure there are no ice cubes in the water!) and pulse again. Then add more ice water, a tablespoon at a time, pulsing once or twice after each addition until the dough just barely begins to hold together.
You know that the mixture is ready if when you pinch some of the crumbly dough together with your fingers, it holds together. Be cautious with the amount of water you add, too much and the crust will be tough.
Make two dough disks: Carefully empty the crumbly dough mixture from the food processor onto a clean, dry, flat surface. Gather the mixture in a mound.
Divide the dough mixture into two even-sized mounds. Use your hands and knead each mound just enough to form each one into a disk. ** Don not over knead. You should just knead enough so that the dough holds together without cracks.
Sprinkle each disk with a little flour, wrap each one in plastic wrap, and refrigerate for one hour or up to 2 days.
Pie Filling:
Peel and core apples, cut in quarters then cut each quarter twice.
Mix apples with lemon juice and set aside.
In another bowl, mix all dry ingredients, then mix the dry ingredients into the bowl of apple, set bowl aside.
Pie Assembly:
**Make sure the pie crust is room temperature**
Using a rolling pin, roll out the pie dough to a 12-inch circle, about 1/8 of an inch thick. Sprinkle flour on the surface and the rolling pin to make sure it doesn't stick.
Gently place the rolled out dough into the pie dish and press down to line the piedish with the dough.
Place apple slices on top of the bottom crust and arrange the apple slices in the center,
Cube cold butter on top of apples
Roll out the second disk of dough, again to 12-inches and place over the apples loosely
Cut off excess dough all around leaving about 3/4 inch of overhang
Pinch the top crust and bottom together
Cut a 2-inch slit in the middle and four more 1-inch slots so the crust can vent
With egg wash, lightly brush the top of the pie and sprinkle lightly with sugar.
Bake in a preheated oven at 375 degrees for 20 minutes until lightly browned and then reduce heat to 350°F.and bake an additional 45 minutes or until crust is golden and juices are bubbling
